Butter pound cake with chocolate almond frosting. DIRECTIONS. whip butter until fluffy. add almond butter and continue whipping. add vanilla extract an molasses. slowly add powdered sugar and whip until blended and fluffy. In a large bowl, whisk together cake flour, baking powder and salt. Add butter and sugar to the bowl of a stand mixer.
Chocolate Cake with Almond Buttercream Frosting A Healthy Life For Me. confectioners' sugar, vanilla, baking powder, butter. Spread frosting on top of one cake half (if it isn't fully cooled, the frosting won't stick well). Place the other cake half on top of the frosted cake half. You can cook Butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you cook it.
Ingredients of Butter pound cake with chocolate almond frosting
- You need 6 of eggs at room temperature.
- It’s 3 sticks of salted butter at room temperature.
- You need 8 oz of sour cream at room temperature.
- Prepare 3 cups of cake flour, sifted twice.
- It’s 3 cups of sugar, sifted twice.
- Prepare 1/4 tsp of baking soda.
- You need 1/2 tsp of butter flavor.
- Prepare 1/2 tsp of vanilla.
- Prepare 1/2 pint of heavy cream.
- It’s 10 oz of semisweet chocolate.
- It’s 1 tsp of almond flavor.
- It’s 1 cup of chopped almonds.
Spread the remaining frosting on top of the cake and on the sides. Top with sliced almonds if desired. Great recipe for Butter pound cake with chocolate almond frosting. This is a traditional pound cake recipe covered in rich chocolate with almonds.
Butter pound cake with chocolate almond frosting step by step
- Cream sugar and butter until light and fluffy..
- Add eggs one at a time making sure to blend well after each egg..
- Add vanilla and butter favors..
- Mix baking soda with sifted flour..
- Add half of the flour to the butter and sugar and blend well..
- Add the sour cream and blend well..
- Add remaining flour and blend until light and fluffy..
- Grease and flour bunds cake pan. Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours..
- Test for doneness by inserting a cake pick into the middle of cake..
- FROSTING: Heat heavy cream just to a boil..
- Break chocolate into pieces, add to cream and stir until melted..
- Add almond flavor..
- Let cool at room temperature. Chill in fridge for 30 minutes..
- Whisk until thickened to a spreadable consistency. Spread over entire cake and sprinkle with chopped almonds. Yummy !.
- Please note: all ingredients should be at room temperature, flour and sugar should be sifted twice for best density and height results..
A timeless dessert that combines the density of pound cake and the richness of chocolate. This recipe is a super-rich and chocolatey. Chocolate buttercream made with cocoa powder tastes amazing, requires less steps than recipes calling for melted chocolate. It's faster and uses less bowls. Add in some almond extract and a bit of salt?
