Mohamed Shili This delicious Julia Child’s Chocolate Almond Cake is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy ganache topping and a soft, decadent cake, it’s sure to impress. You can easily adjust the ingredients based on what you have, making it a flexible and indulgent treat.
Ingredients Needed
- 1 cup semisweet chocolate chips or chopped chocolate (6 oz)
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs, slightly beaten
- 1/2 cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
How To Make Chocolate Almond Cake
- Prepare the Oven and Cake Pan: Preheat the oven to 375°F. Grease an 8-inch round cake pan with nonstick cooking spray, then line the bottom with parchment paper and spray again. Set aside.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chocolate and butter. Microwave in short intervals of about 1 minute, stirring in between, until smooth and fully melted.
- Mix Sugar, Vanilla, and Eggs: Stir in the sugar, salt, and vanilla extract. Add the slightly beaten eggs and stir until well combined and smooth.
- Add Cocoa Powder: Gently fold in the cocoa powder until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25 minutes, or until a thin crust forms on top and the center reaches 200°F on an instant-read thermometer.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto a serving plate and allow it to cool completely.
- Make the Ganache: In a medium microwave-safe bowl, combine the chocolate and heavy cream. Microwave in intervals of about 30 seconds, stirring in between, until the chocolate melts and the ganache becomes smooth.
- Frost the Cake: Once the cake has cooled, spread the chocolate ganache evenly over the top. Let it set for a few hours, preferably in the refrigerator.
- Serve and Enjoy: Slice the cake and serve with powdered sugar and raspberries, or pair it with whipped cream or ice cream for an extra indulgent treat.
Recipe Tips
- Don’t Overmix the Batter: When adding cocoa powder, stir until just combined. Overmixing can make the cake dense instead of light.
- Cool the Cake Completely Before Frosting: Let the cake cool fully before spreading the ganache to ensure it sets properly without melting.
- Use Room Temperature Eggs: Slightly beaten eggs at room temperature mix better, giving the cake a smooth texture.
- Check the Cake’s Temperature: Use an instant-read thermometer to ensure the cake is cooked through (200°F in the center).
- Make the Ganache While the Cake Cools: Prepare the ganache as the cake cools so it has time to set and you can apply it smoothly.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover chocolate almond cake with plastic wrap or store it in an airtight container. Place it in the refrigerator for up to 3 days.
- Freeze: Wrap leftover chocolate almond cake tightly in plastic wrap or aluminum foil. Freeze for up to 1 month. To thaw, leave the cake at room temperature for about 2 hours before serving.
Nutrition Fact
Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 145 kcal
- Total Fat: 5.14 g
- Saturated Fat: 0.67 g
- Cholesterol: 0.62 mg
- Sodium: 218.11 mg
- Potassium: 91.33 mg
- Total Carbohydrate: 22.84 g
- Dietary Fiber: 5.33 g
- Sugars: 4.42 g
- Protein: 5.76 g
- Calcium: 64.4 mg
- Iron: 2.26 mg
More Julia Child Recipes:
- Julia Childs Creme Brulee
- Julia Child Chocolate Mousse
- Julia Child Chocolate Souffle
- Julia Child Tarte Tatin
- Julia Childs Blueberry Clafoutis
Julia Child Chocolate Almond Cake
Description
This delicious Julia Child’s Chocolate Almond Cake is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy ganache topping and a soft, decadent cake, it’s sure to impress. You can easily adjust the ingredients based on what you have, making it a flexible and indulgent treat.
Ingredients
For the chocolate ganache:
Instructions
- Prepare the Oven and Cake Pan: Preheat the oven to 375°F. Grease an 8-inch round cake pan with nonstick cooking spray, then line the bottom with parchment paper and spray again. Set aside.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chocolate and butter. Microwave in short intervals of about 1 minute, stirring in between, until smooth and fully melted.
- Mix Sugar, Vanilla, and Eggs: Stir in the sugar, salt, and vanilla extract. Add the slightly beaten eggs and stir until well combined and smooth.
- Add Cocoa Powder: Gently fold in the cocoa powder until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25 minutes, or until a thin crust forms on top and the center reaches 200°F on an instant-read thermometer.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto a serving plate and allow it to cool completely.
- Make the Ganache: In a medium microwave-safe bowl, combine the chocolate and heavy cream. Microwave in intervals of about 30 seconds, stirring in between, until the chocolate melts and the ganache becomes smooth.
- Frost the Cake: Once the cake has cooled, spread the chocolate ganache evenly over the top. Let it set for a few hours, preferably in the refrigerator.
- Serve and Enjoy: Slice the cake and serve with powdered sugar and raspberries, or pair it with whipped cream or ice cream for an extra indulgent treat.
Notes
- Don’t Overmix the Batter: When adding cocoa powder, stir until just combined. Overmixing can make the cake dense instead of light.
- Cool the Cake Completely Before Frosting: Let the cake cool fully before spreading the ganache to ensure it sets properly without melting.
- Use Room Temperature Eggs: Slightly beaten eggs at room temperature mix better, giving the cake a smooth texture.
- Check the Cake’s Temperature: Use an instant-read thermometer to ensure the cake is cooked through (200°F in the center).
- Make the Ganache While the Cake Cools: Prepare the ganache as the cake cools so it has time to set and you can apply it smoothly.
Julia Child Chocolate Almond Cake
