Butter pound cake with chocolate almond frosting. Ideally, this method skips the usual hassle of making a meal. A simplified base of the cake and an excellent frosting of almond butter frosting. Mine was usually chocolate cake with chocolate frosting. I'd eat the cake, leaving the frosting Nowadays I'm all about cake. This particular chocolaty cake I made using homemade chocolate Divide the batter among two buttered, floured and parchment lined cake pans.
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TESTED & PERFECTED RECIPE - Made with ground almonds & frosted with decadent chocolate ganache, this flourless cake is rich, elegant How to make flourless chocolate cake.
Begin by buttering a springform pan.
You can have Butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you cook it.
Ingredients of Butter pound cake with chocolate almond frosting
- It's 6 of eggs at room temperature.
- You need 3 sticks of salted butter at room temperature.
- You need 8 oz of sour cream at room temperature.
- Prepare 3 cups of cake flour, sifted twice.
- Prepare 3 cups of sugar, sifted twice.
- You need 1/4 tsp of baking soda.
- Prepare 1/2 tsp of butter flavor.
- Prepare 1/2 tsp of vanilla.
- You need 1/2 pint of heavy cream.
- Prepare 10 oz of semisweet chocolate.
- Prepare 1 tsp of almond flavor.
- Prepare 1 cup of chopped almonds.
Line the pan with a round of parchment paper, then butter the paper. This classic chocolate buttercream frosting is perfect for frosting cakes, cookies, brownies, and cupcakes. Melted butter will not work for this frosting. Homemade chocolate frosting makes a delicious frosting recipe for birthday cakes, chocolate cupcakes, chocolate chip cookies, and so many more sweet treats!
Butter pound cake with chocolate almond frosting step by step
- Cream sugar and butter until light and fluffy..
- Add eggs one at a time making sure to blend well after each egg..
- Add vanilla and butter favors..
- Mix baking soda with sifted flour..
- Add half of the flour to the butter and sugar and blend well..
- Add the sour cream and blend well..
- Add remaining flour and blend until light and fluffy..
- Grease and flour bunds cake pan. Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours..
- Test for doneness by inserting a cake pick into the middle of cake..
- FROSTING: Heat heavy cream just to a boil..
- Break chocolate into pieces, add to cream and stir until melted..
- Add almond flavor..
- Let cool at room temperature. Chill in fridge for 30 minutes..
- Whisk until thickened to a spreadable consistency. Spread over entire cake and sprinkle with chopped almonds. Yummy !.
- Please note: all ingredients should be at room temperature, flour and sugar should be sifted twice for best density and height results..
It's rich and creamy, and is super easy to whip up. It pipes beautifully, and is the perfect way to finish off all of your birthday cupcakes. Chocoholic Chocolate Frosting-as needed ( Click HERE for Recipe). Walnuts or Almonds - as needed. Prepare a bundt tin or a round tin by applying butter on the sides and dusting it with flour.