Chocolate almond cake with amaretto cream

  • Serves 8
  • Easy

Looking to take your chocolate cake up a notch? Check out this Italian inspired almond cake with dark melted chocolate and a hint of coffee. Topped with velvety amaretto cream, this cake is pure indulgence

By Amanda James


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

  • double cream 400ml
  • amaretto 3 tbsp


  • 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.

Additional Information


  • kcals 904
  • fat 69.3g
  • saturates 38.6g
  • carbs 54.6g
  • sugars 37.5g
  • fibre 3.1g
  • protein 10.8g
  • salt 0.3g
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