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–+ servings
Sliced almond flour chocolate cake.

Almond Flour Chocolate Cake

This one bowl almond flour chocolate cake has a moist and rich texture and is topped with a silky smooth chocolate ganache.
5 from 14 votes
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Prep Time 10 minutes
Cook Time 40 minutes
chill time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 279 kcal

Ingredients
 
 

For the cake

  • 2 cups Almond flour
  • ½ cup Cocoa powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Espresso powder
  • 4 Eggs
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ¾ cup Honey or maple syrup

For the chocolate ganache

  • 3.5 oz Dark chocolate
  • 3.5 oz Heavy cream

Instructions
 

  • Preheat the oven to 180 (350f) and prep an 8-inch baking pan with cooking spray and parchment paper.
  • In a large mixing bowl, add the almond flour, cocoa powder, espresso powder, baking soda, and kosher salt, and mix with a whisk until well combined.
  • Add the eggs, vanilla extract, honey, or maple syrup, and mix until the mixture is smooth and well combined.
  • Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool to room temperature for at least an hour to prevent the frosting from sliding off the cake.

Make the chocolate ganache

  • Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 70 seconds.
  • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
  • Pour the chocolate ganache on the cooled cake, and smooth it out using a spatula or a spoon.

Notes

  • Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
  • Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.

Nutrition

Calories: 279kcalCarbohydrates: 28gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 64mgSodium: 169mgPotassium: 154mgFiber: 4gSugar: 20gVitamin A: 204IUVitamin C: 0.2mgCalcium: 65mgIron: 3mg
Keyword Almond Flour Chocolate Cake
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