Bake this chocolate almond cake, then check out our chocolate fudge cake, easy chocolate cake, almond cake, chocolate Guinness cake and more indulgent chocolate cake recipes.


  • 250g unsalted butter, softened
  • 125g caster sugar
  • 125g soft light brown sugar
  • 3 eggs
  • 150g plain flour, sifted
  • 1 tsp baking powder
  • 30g cocoa powder, sifted
  • 100g ground almonds
  • 5 tbsp instant coffee, mixed with 1-2 tbsp hot water to make a paste
  • 130g dark chocolate, melted and cooled, plus 30g to decorate


  • 400ml double cream
  • 3 tbsp amaretto


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 20cm springform cake tin with baking paper.

  • STEP 2

    To make the cake, beat the butter and both the sugars with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.

  • STEP 3

    Add in the flour, baking powder, cocoa and ground almonds, and mix briefly, followed by the coffee paste, beating until fully combined.

  • STEP 4

    Finally, add in the melted chocolate and stir until just combined.

  • STEP 5

    Pour into the prepared cake tin and bake in the oven for 50 minutes – the cake should still be slightly fudgy in the middle.

  • STEP 6

    Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but the cream will cover this. Gently whip the cream with the amaretto until just starting to thicken.

  • STEP 7

    Remove the cake from the tin to a serving plate and pile the cream high on top of the cake. Use a large knife to drag along the back of the decorating chocolate, to create curls. Sprinkle over the cake and serve.


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