Almond Fresh Fudge Cake With Creamy Chocolate Frosting
photo by Mary Jenny
- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 177.44 ml unsweetened cocoa
- 473.18 ml all-purpose flour
- 414.03 ml granulated sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml strong freshly brewed coffee
- 236.59 ml almond fresh vanilla
- 2.46 ml vegetable oil
- 2 eggs
- 4.92 ml white vinegar
- frosting
- 828.06 ml confectioners' sugar, sifted roughly
- 157.80 ml cocoa
- 4.92 ml salt
- 118.29 ml butter, at room temperature
- 2.46 ml pure vanilla extract
- 3.69 ml almond extract
- 73.94 ml almond fresh vanilla
directions
- Preheat oven to 350°F.
- Grease and line the base of a 10” round cake pan with baking paper.
- Sieve dry ingredients and set aside.
- In a separate bowl mix wet ingredients. Combine wet and dry ingredients and mix until combined.
- Pour into pan and bake until cake springs back when lightly touched (45–60 minutes).
- Cool and frost.
- FROSTING.
- Sift together confectioners' sugar, cocoa powder and salt.
- In a separate bowl mix together butter, vanilla extract, almond extract, and a third of dry ingredients. Add additional third of dry ingredients with 2tbsp (30 mL) Almond Fresh and mix until thoroughly incorporated.
- Add last third of dry ingredients and 2 tbsp (30 mL) of remaining Almond Fresh and mix until thoroughly incorporated. If frosting is too stiff add an extra tbsp of Almond Fresh.
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RECIPE SUBMITTED BY
Mary Jenny
Canada