Almond Mocha Cake

One of my friends at work was having a birthday and I decided to make this for her birthday. I wanted a cake that didn’t have a ton of frosting or was too sweet, so I thought the almond coffee flavors in this chocolate Bundt cake would fit the bill nicely.

I think I have made this cake before, but it had been years so I don’t remember much about making it the first time. The recipe calls for you to press almonds into the bottom of the greased pan. Well, the bottom of the pan isn’t flat and it kind of defies physics to have almonds stick to a vertical surface! I just sprinkled the almonds in the bottom of the pan and then took care to not disturb them too much when I poured in the cake batter.

This cake was fabulous, made with pretty common ingredients that you may already have in your pantry. I just had to run out and get some coffee. Being in the Seattle area, I usually go to the coffee shop to get coffee; I don’t have any at home. The coffee isn’t really a strong flavor, but blends well with the chocolate and enhances the flavor of the chocolate.

½ cup sliced almonds

1-1/4 cups strong coffee

½ cup butter

2 cups semisweet chocolate chips

1 cup sugar

¼ cup amaretto

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs

Powdered sugar

Preheat the oven to 325 degrees. Grease a 12 cup Bundt pan. Sprinkle the almonds into the pan and gently press to the bottom of the pan.

In a medium saucepan over low heat, warm the coffee. Add the butter and chocolate chips and stir, over low heat, until mixture is smooth. Remove from the heat. Transfer the chocolate mixture to a large mixer bowl. Add the sugar and amaretto, stir to combine. Allow mixture to cool 5 minutes.

With the mixer at low speed, gradually blend in the flour and baking soda into the chocolate mixture. Add vanilla and eggs and mix on medium speed about 30 minutes, or until well blended. Carefully pour into greased and nut-lined pan. Be careful not to disturb the nuts too much by pouring quickly.

Bake at 325 for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan about 25 minutes and then invert onto a wire rack to cool completely. Sprinkle with powdered sugar before serving.

Recipe from Debbie Russell, 33^rd Pillsbury BakeOff, Pillsbury Best of the BakeOff Cookbook