Double Chocolate Almond Cake Recipe

Double Chocolate Almond Cake

This double rich chocolate cake with a chocolate ganache drizzle will be a favorite dessert of your holiday guests.

15 min.prep time 2:40total time
16 servings
0 Ratings

Ingredients

Cake

1 cup sour cream
1/2 cup chocolate-flavored syrup
1/4 cup water
1 (19.8 to 21.5-ounce) package plain brownie mix
1/2 (18.25-ounce) package (2 cups) devil's food cake mix
2 teaspoons almond extract
2 teaspoons vanilla
3/4 cup chopped almonds, toasted

Chocolate Ganache

1 cup real semi-sweet chocolate chips
3 tablespoons Land O Lakes® Butter
1 tablespoon vegetable oil
1 teaspoon almond extract

Directions

Heat oven to 350°F. Generously spray 12-cup Bundt® pan with no-stick cooking spray; set aside.

Combine all cake ingredients except almonds in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.

Pour batter into prepared pan. Bake 55-65 minutes or until cake begins to pull away from sides of pan. (Do not overbake.) Cool 10 minutes; invert onto serving plate. Cool completely.

Meanwhile, combine all chocolate ganache ingredients except almond extract in 1-quart saucepan. Cook over low heat 2-3 minutes, stirring constantly, until chips are melted and mixture is pourable. Stir in 1 teaspoon almond extract. Drizzle over cooled cake.

Nutrition Facts (1 serving)

Calories: 400

Fat: 20g

Cholesterol: 55mg

Sodium: 280mg

Carbohydrates: 53g

Dietary Fiber: 1g

Protein: 7g

Recipe #9665©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

I would like to know how to adjust this recipe for high altitude baking. I made it in NY and it was delicious. Here in New Mexico, it has a tough texture. The ganache turned out a bit grainy too. Any ideas?

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