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Almond Cake with Chocolate Ganache

Nadia GalinovaNadia Galinova
Almond Cake with Chocolate Ganache
Image: Ivi Vacca
Preparation40 min.
Cooking40 min.
Тotal80 min.
"Festive cake with almonds and chocolate - a temptation that everyone deserves to try"


  • flour - 6 oz (170 g)
  • almond flour - 2.8 oz (80 g)
  • bitter cocoa - 1.4 oz (40 g)
  • eggs - 2 pcs.
  • sugar - 7 oz (200 g)
  • yogurt - 4.4 oz (125 g) with high fat content
  • milk - 3.4 fl oz (100 ml)
  • almond extract - 3 tsp.
  • baking soda - 1 tsp.
  • baking powder - 2 tsp.
  • oil - 1/3 cup (80 ml) of cold pressed sunflower oil
  • salt - a pinch
  • For the ganache
  • dark chocolate - 7 oz (200 g) (70%)
  • fresh cream - 6.7 fl oz (200 ml)
  • For decoration
  • sliced almonds
  • marzipan balls
  • chocolate chips

How to cook

The chocolate almond cake is great for an afternoon with friends along with good tea or hot chocolate.

If you are looking for a delicious idea for a birthday, the cake with chocolate and almonds is definitely for you. And the party begins!

Prepare the dough. In a bowl, sift the flour with the cocoa, baking soda and baking powder.

Separately, beat the eggs with the sugar and a pinch of salt using an electric mixer until the mixture is frothy. Always, when mixing the other products, add a little yoghrt, milk and then oil; then add the almond flour and almond extract.

Add the prepared flour mixture little by little and stir with a hand mixer until everything is well mixed.

Pour the mixture into the prepared form and transfer it into a preheated oven at 356°F (180°C) for about 40-45 minutes.

Take it out from the oven and wait a few minutes, then remove the cake from the form and allow it to cool on a wire rack. The cocoa cake layer is not cut. If you want, you can cut it into two layers and spread it with half of the chocolate cream.

Start with the ganache. Grate the chocolate into a bowl. Heat the cream with the butter (cut it into small pieces) and before the mixture boils, pour them into the chocolate; mix with a hand mixer until a homogeneous cream is obtained. Allow it to cool until it becomes creamy, but not too much (if you have a cooking thermometer, the temperature should reach 90°F (32°C)).

Pour the ganache over the already cold Italian cake, spreading it with a spatula to cover every part of it.

Decorate the surface of the cake with sliced ​​almonds, chocolate chips and balls of soft marzipan. Enjoy!

Advice: The hot ganache should not be kept in the refrigerator, since it hardens quickly, so do not prepare it too early. After decorating the cake with the ganache, you can leave it in the fridge, but take it out for at least 15 minutes before eating it. If there's any left, keep this almond cake with chocolate ganache tightly closed in the refrigerator for about 2 days.


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