Chocolate and Almond Layer Cake
What could be better than a cake with two different types of sponge? This Chocolate and Almond Layer Cake is a classy treat that is a stunning centrepiece too!
Ingredients
Chocolate Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
- 50g cocoa powder sifted
Almond Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
- 50g ground almonds
To fill
- 400ml double cream, whipped
- 4 tbs Amaretto
To top
- 200g dark chocolate
- 200ml double cream
- 25g butter
To decorate
- Gold spray
Method
Pre heat the oven to 180c.
Grease trays lightly with butter and line the base with baking parchment paper.
In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage, fold in the butter and flour and cocoa for the chocolate cakes. Repeat the process for the almond cakes.
Divide the mixture evenly between the 2 trays, pop onto a baking sheet and bake for 20 minutes. Cool in the tins for 5 minutes then pop onto a cooling rack.
Using a 20cm round tin, cut out circles, whip the cream to soft peaks then sprinkle the amaretto. Layer up the cake and cream alternating the cakes. To make the icing, melt the chocolate and cream together, finish with butter, pour all over the cake and set. Spray with gold spray.
Ingredients
Chocolate Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
- 50g cocoa powder sifted
Almond Sponge
- 8 medium eggs
- 250g caster sugar
- 250g plain flour
- 50g melted butter
- 50g ground almonds
To fill
- 400ml double cream, whipped
- 4 tbs Amaretto
To top
- 200g dark chocolate
- 200ml double cream
- 25g butter
To decorate
- Gold spray
Method
Pre heat the oven to 180c.
Grease trays lightly with butter and line the base with baking parchment paper.
In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage, fold in the butter and flour and cocoa for the chocolate cakes. Repeat the process for the almond cakes.
Divide the mixture evenly between the 2 trays, pop onto a baking sheet and bake for 20 minutes. Cool in the tins for 5 minutes then pop onto a cooling rack.
Using a 20cm round tin, cut out circles, whip the cream to soft peaks then sprinkle the amaretto. Layer up the cake and cream alternating the cakes. To make the icing, melt the chocolate and cream together, finish with butter, pour all over the cake and set. Spray with gold spray.
