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Cocoa and Almond Cake with Cream

Nadia GalinovaNadia Galinova
Cocoa and Almond Cake with Cream
Image: Ivana Krasteva-Pieroni
1 / 2
Preparation20 min.
Cooking40 min.
Тotal60 min.
"Some cakes are created to be eaten to the last crumb"


  • for the cake mix
  • flour - 4.6 oz (130 g)
  • almonds - 1 oz (30 g) unpeeled, ground, raw
  • sunflower oil - 4 tbsp (60 ml)
  • milk - 4 tbsp (60 ml)
  • brown sugar - 4.6 oz (130 g)
  • cocoa - 0.7 oz (20 g)
  • baking powder - 2 tsp.
  • sliced almonds - 0.7 oz (20 g)
  • salt - 1 pinch
  • for the cream
  • milk - 12 fl oz (350 ml)
  • eggs - 1 pc.
  • sugar - 2 tbsp.
  • flour - 1.4 oz (40 g)
  • vanilla - 1 pc.
  • rum - 1 tbsp.

How to cook

Start with the preparation of the cream. In a saucepan pour the milk, add the whole egg and sugar. Beat for 5 minutes with a wire whisk.

Put the saucepan on the stove and stir until the cream thickens. Remove it from the heat, flavor it with a vanilla and a tablespoon of rum. Allow the cream to cool completely.

In a bowl, pour the brown sugar, add one egg and beat with a mixer until you have a smooth mixture. Add the milk and oil in a thin stream. In another bowl, mix the flour, ground almonds, baking powder, cocoa and a pinch of salt.

Mix the dry ingredients well. Add it in portions to the liquid mixture, while mixing with a mixer on the lowest setting. The resulting mixture is very thick and sticky. Line a form (20 cm) with a detachable ring with baking paper.

Pour half of the mixture and smooth it out. Pour the cream on top. Using a spoon, distribute the remaining half of the cake mixture. It is not necessary to cover the cream completely. Sprinkle with sliced ​​almonds.

Bake the cake at 356°F (180 degrees) in a preheated oven with a fan for about 25-30 minutes. Sprinkle the finished cocoa and almond cake with cream with powdered sugar and let it cool on a wire rack.


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