Chocolate Almond Raspberry Mocha Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9-12
Ingredients
  • Chocolate Cake:
  • 4 oz. semi-sweet chocolate baking bar
  • 2 T. Kahlua or strong coffee(espresso)
  • ½ c. butter(1 stick), room temperature
  • ⅔ c. sugar
  • 3 large eggs, room temperature, separated
  • ⅛ t. salt
  • 1 T. sugar
  • ⅓ c. almond flour
  • 1 t. espresso powder
  • ½ t. raspberry extract or raspberry liqueur
  • ½ c. cake flour
  • ½ c. spreadable seedless raspberry fruit/jam~I used Polaner brand, but a seedless jam would work fine.
  • Icing:
  • 6 oz. Semi-sweet chocolate chips
  • 2 T. Kahlua or strong coffee(expresso)
  • 1 t. espresso powder
  • 6 T. unsalted butter
  • sliced almonds
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter and flour 8" cake pan or layer bottom with parchment paper and use Baker's Joy spray.
  3. Microwave in a glass bowl the chocolate along with the (Kahlua or espresso/strong coffee) for 1 minute. Stir until smooth and no pieces of chocolate are visible.
  4. Cream the butter and sugar until fluffy and light yellow color. Scrape sides of bowl as needed.
  5. Separate the eggs. blend in 1 egg yolk at a time into sugar mixture.
  6. In a separate bowl, beat egg whites until soft peaks form.
  7. Add 1 T. of sugar to the egg whites and continue to beat until stiff peaks form.
  8. Blend in the melted chocolate until uniform in color, scraping sides frequently.
  9. Next, mix in almond flour with expresso powder.
  10. Fold in ¼ of beaten egg whites alternately with cake flour, scraping sides until uniformly blended.
  11. Place the batter into the prepared cake pan. Spread out evenly making sure batter touches inner sides of pan.
  12. Bake for about 22-25 minutes. Cake is done when toothpick entered about 2-1/2-3" from the outer edge comes out clean. Center should be a little wet still.
  13. Cool cake on rack for 10 minutes. Run a knife along edges of cake pan before turning over on rack.
  14. Microwave about ½ cup of seedless raspberry jam to help make it easier to spread. Use a spatula to spread the desired amount over the top. Allow it to soak into the cake as it cools.
  15. After it cools (1- 2 hours), it should be ready to ice.
  16. Chocolate-Butter Icing:
  17. Stir Kahlua(or espresso/strong coffee) and espresso powder in a small glass bowl. Add chocolate and microwave for about 1 minute. Stir until combined and smooth in appearance.
  18. Whisk in butter, one tablespoon at a time, incorporating well after each addition.
  19. Place bowl in a larger bowl with ice water. Whisk until chocolate has cooled and reaches a spreading consistency.
  20. Place icing on the top of the cake and spread outward and down the sides with an off-set spatula, smoothing and leveling it out.
  21. Immediately take small handfuls of sliced almonds and gently press them into the sides. Place extra almonds on the top in a ring around outer edges.
  22. This is a rich, decadent cake, so a smaller slice would probably satiate you! Cut 9-12 slices per cake.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chocolate-almond-raspberry-mocha-cake/