This Chocolate Cake with Almond Buttercream Frosting is quite decadent, with its dense triple layers of chocolate cake that is topped with a delicious, creamy buttercream frosting and a layer of chocolate ganache topping.
So Monday was leg day at the gym, we did 100 back squats… yep I am still sore.
Watching me walk down the stairs is quite comical, to say the least, not to say how long it takes me to travel the flight of stairs. It is times like these one wishes for a single story house.
Thankfully the weather has turned warm and we got lots of sunshine this week, and with that sunshine out came my crocus and daffodil bulbs. Even though I have been hobbling about, I tried to spend as much time outside as I could soaking up some well-needed vitamin D and doing a few garden chores. While I am out in the garden my dogs are out there with me, and Xena is usually running the yard collecting sticks. The girl LOVES her sticks. She actually tosses them to herself, throwing them in the air over and over. I got a quick pic of her sitting in the crocus blooms with her stick collection just enjoying the day and keeping her eyes peeled for any squirrels that might scamper past.
Even though I got outside quite a bit I also got in a bit of baking. I had a huge craving for a chocolate cake, and I had picked some freshly ground almond butter so I started playing around with making an almond buttercream frosting. Let me just say OMG, it was SO good. With triple layers of chocolate cake and the chocolate ganache topping, this cake will make any chocolate junkie very happy.
If you only have two cake pans, don’t fret, just make two layers and extend your cooking time to 20-22 minutes, and add a bit more frosting in the center of the cake layers.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Chocolate Cake with Almond Buttercream Frosting
- 3/4 cup cocoa powder
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 3 tablespoon coconut flour
- 1 & 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 & 1/2 sticks unsalted butter room temperature
- 3/4 cup pure maple syrup
- 3 eggs
- 1 & 1/2 tsp vanilla
- 1/4 cup + 3 tablespoons organic coconut cream
- 3 tbsp everyday life chocolate chips melted and cooled
Almond Buttercream Frosting:
- 2 sticks butter room temperature
- 1/2 cup palm shortening
- 1 cup almond butter
- 4 cups sifted confectioners sugar
- 1/2 cup coconut cream
- 3/4 cup everyday life chocolate chip
Preheat the oven to 350º F.
Using butter or baking spray grease the bottom and sides of three 9" inch round cake pans and line the bottoms with a round piece of parchment paper.
In a small mixing bowl, combine the cocoa powder, flours, baking powder, baking soda, and salt. Gently mix using a spoon.
In a larger mixing bowl, combine the butter and maple syrup, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
Add in the coconut cream and melted chocolate, mix by hand using a spatula.
Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold into the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups in each pan.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan and allow to continue to cool. You can speed up the cooling process by placing in refrigerator. Once cool, remove the parchment paper round from the bottom of the cake.
Almond Buttercream Frosting:
In a mixing large bowl, combine the butter and palm shortening, beat using an electric mixer until fluffy.
Add in the almond butter, beat using an electric mixer.
Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you.
Place chocolate chips in a medium heat-proof bowl.
Heat in microwave for one minute, remove stir and heat an additional minute.
Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the cake.
Spread a small amount of buttercream on a cake stand. Place your first layer of cake on top of the frosting. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. I used about 1/2-3/4 cup of frosting.
Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, start adding frosting to the side of the cake spreading until smooth. Take your time and fill any holes as needed.
Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon or offset spatula. Allow the ganache to set for 10 minutes. To speed this up, set in refrigerator
Slice and serve!
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