Almond Flour Chocolate Cake

PREP TIME 20

COOK TIME 35

cooling 1

TOTAL TIME 1 55

8 servings

A rich, soft, and decadent cake topped with a smooth two-ingredient sour cream chocolate frosting.

Ingredients

Instructions

Preheat the oven to 325°F (160°C) if using a conventional oven, or 300°F (140°C) for a fan oven
Grease and line the sides and base of an 8-inch (20 cm) round or springform pan with parchment paper (baking paper)

In a large bowl, whisk together the almond flour, unsweetened cocoa powder, baking soda (bicarbonate of soda) and salt.

In another bowl, whisk the eggs, sugar, sour cream, milk, and vanilla until smooth.

Add the dry ingredients to the bowl with the wet mixture and whisk until smooth. The batter will be thick, liquidy, and glossy.

Pour into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Start checking at 30 minutes, as almond flour can overbake quickly.
Let the cake cool in the pan for 15 minutes, then gently turn it out onto a wire rack to cool completely before adding the chocolate frosting (chocolate topping).

Stovetop method: Place the chopped chocolate in a heatproof bowl or saucepan over a pot of simmering water.
The bottom of the bowl or saucepan should not touch the water. Stir until melted.
Make sure no water gets into the bowl or the chocolate may turn grainy. Stir in the sour cream until smooth and glossy.
Microwave method: Place chopped chocolate in a dry bowl. Microwave in 30 second bursts, stirring each time, until melted. Stir in the sour cream until smooth.
Spread the chocolate frosting over the cooled cake. Slice and serve.

Room temperature: Store the chocolate-frosted (chocolate-topped) cake, covered, for up to 2 days if your kitchen is cool.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to 5 days.
Freezer: You can freeze the unfrosted cake. Wrap tightly in plastic wrap, then foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before frosting or serving.

Recipe Notes

1. Almond flour:

I used unblanched almond flour (made from almonds with the skins on), which is sometimes labeled almond meal or ground almonds.
Blanched almond flour (made from almonds with the skins removed) is usually finer and labeled blanched almond flour or just almond flour.
Any type will work in this recipe, almond meal or almond flour. Use whichever you have.

2. Sugar:

You can use white granulated sugar instead of brown sugar. The cake will still be soft, but brown sugar adds more moisture and a light caramel flavor.
With white sugar, the texture will be slightly lighter.

3. Chocolate:

Use any chocolate you like—dark, milk, or semi-sweet.
If you're using chocolate chips, check the label to make sure they’re made for melting.
Just make sure no water gets into the bowl while melting, or the chocolate may turn grainy.

See more recipe tips and visual instructions in the post above.

Nutrition