Mocha Almond Cake
November 14, 2016
I have a sweet tooth. One of the main reasons I developed the Gluten Free Goodies flour range was that when I found I functioned better on a gIuten-free diet, I couldn’t face the idea of never having a decent cake again. This recipe proves you can not only have a decent cake, you can have a superb one.
The recipe was actually sent to me by one of our first customers, back in 2001. It has been made for any number of celebratory occasions, and devoured with enthusiasm every time, mostly by people who have no need of a gluten-free cake at all, and have no idea they’re eating one. It’s just brilliant. It has been taken to celebrate a friend’s birthday while she was counting migratory birds in Kawhia Harbour and scoffed sitting on camp chairs in the sand dunes.
It has been sandwiched together with chocolate ganache, suitably decorated to resemble a Japanese taiko drum to match the hobby of the recipient, and hoovered up at a twenty-first birthday party. And it has been enjoyed in countless other places. It’s not hard to do, it always works, and it is delicious. What more can you ask of a cake!
- Prep: 20 mins
- Cook: 45 mins
2Preheat oven to 180°C. Grease a 23 cm round tin and line the base with baking paper.
3Dissolve coffee in boiling water then stir in sifted cocoa.
4Beat butter, vanilla essence, and sugar in a bowl with mixer until light & fluffy. Add egg yolks and mix.
5Stir in sour cream, almonds, sifted flour, baking powder and cocoa mixture.
6Beat egg whites until soft peaks form and fold into cake mixture.
7Spread into prepared tin and bake for 50 mins or until cake is firm and a skewer comes out clean. Stand for 5mins in tin before turning onto wire rack.
9Sift icing sugar and cocoa.
10Melt the butter either in a small saucepan or in the microwave. Dissolve the coffee in the boiling water.
11Add the melted butter and the coffee to the icing sugar and cocoa mix. Stir thoroughly until smooth.
12Spread over the cooled cake, allowing it to dribble down the sides and onto the surrounding plate. (Someone will have a lovely time scraping this up and sucking it off their fingers later...)
13If you want to make a completely decadent large cake, for a special occasion with lots of consumers, make a double recipe and cook two 23 cm round cakes. Allow them to cool completely, then trim them with a sharp knife so they have flat tops.
14Stick the two cakes together with a generous dose of whipped chocolate ganache (recipe below) and ice the assembled cake either with more whipped ganache or with butter icing, and decorate as you wish.
16250g dark chocolate (I like Whitakers Dark Block)
18Place the chocolate in a medium bowl.
19Heat the cream in a small saucepan over medium heat, bringing it just to the boil. Watch VERY carefully to avoid it boiling over!
20Pour the hot cream over the chocolate and whisk the mix until smooth.
21If you want a runny, dark ganache, allow it to cool slightly before pouring over the cake.
22If you want the whipped variety, allow the mix to cool completely and thicken (you can put it in the fridge if you like, to encourage the process!), then whip with an electric mixer until light and fluffy. Use this to sandwich the two halves of your cake together.