Chocolate Almond Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with 1 tablespoon melted butter and dust lightly with 1 teaspoon cocoa powder; tap out excess. Line the bottom with parchment if desired.

Whisk together dry ingredients: in a large bowl combine 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly distributed.

Combine wet ingredients: in a medium bowl whisk 2 eggs until combined, then add 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract; whisk until smooth.

Mix batter: make a well in dry ingredients and pour in wet mixture. Stir gently until just combined. Pour in 1/2 cup hot brewed coffee and stir until batter is smooth and slightly loose. Do not overmix.

Bake: pour batter into prepared pan and smooth top. Bake in preheated oven 30–35 minutes or until a toothpick inserted into center comes out with a few moist crumbs. Rotate pan halfway through baking for even color if your oven has hot spots.

Cool: remove cake from oven and let sit in pan 10 minutes, then invert onto wire rack to cool completely before assembly (cooling ~1 hour).

Make caramel: in a medium heavy-bottomed saucepan over medium heat, add 3/4 cup granulated sugar and spread into an even layer. Cook without stirring for several minutes until edges begin to melt. Once edges liquefy, gently swirl the pan or use a heatproof spatula to encourage even melting until the sugar is a deep amber color (watch closely to prevent burning).

Finish caramel: Remove pan from heat and carefully add 3 tablespoons unsalted butter, whisking to combine (caramel will bubble vigorously). Slowly pour in 1/2 cup heavy cream while whisking until smooth.

Add balsamic & salt: stir in 2 tablespoons balsamic vinegar and 1/4 teaspoon fine sea salt. Return briefly to low heat if needed to homogenize. Let caramel cool 10–15 minutes; it will thicken as it cools to a pourable sauce.

Candy almonds: line a baking sheet with parchment. In a small nonstick skillet or saucepan combine 1/4 cup granulated sugar and 1 tablespoon water over medium heat. Stir just until sugar dissolves, then add 1 cup whole almonds and 1/8 teaspoon salt. Continue cooking, stirring frequently, until the syrup crystallizes and coats the almonds with a dry, glossy sugar coating, about 6–8 minutes.

Caramelize lightly: once coated, continue cooking and stirring until the sugar begins to melt again and the coating turns a light golden brown, about 1–2 minutes—watch closely to avoid burning. Immediately transfer almonds to the prepared parchment and separate with a fork. Let cool completely; they will crisp as they cool.

Prepare berries: rinse and gently pat dry 1 cup mixed fresh berries. If using strawberries, quarter or slice them to match sizes with other berries. Keep chilled until assembly.

Dust (optional): if desired, toss berries lightly with 1 teaspoon powdered sugar just before plating to bring out sweetness.

Plate the cake: place the cooled whole 9-inch chocolate almond cake on a serving plate or cake stand. If desired, level the top with a serrated knife for an even presentation and reserve trimmings for another use.

Drizzle balsamic caramel: spoon warm (not piping hot) balsamic caramel over the top of the cake, letting it cascade down the sides. Use about half the sauce for an elegant drizzle and reserve the remainder for serving alongside slices.

Add candied almonds: scatter the cooled candied almonds over the top and around the base of the cake for crunch and presentation. Break any large clusters if necessary.

Arrange berries: tuck the fresh mixed berries into a decorative cluster on top of the cake or scatter them around the plate for color and brightness.

Serve: slice the cake and serve with additional balsamic caramel passed at the table. Each slice can be topped with extra candied almonds and berries as desired.