Mocha Almond Cake

New work place. New colleagues who think ‘food’. That can mean only one thing – I bake to impress.

Mocha Almond CakeI’ve been using yoghurt (or buttermilk) in my cake recipes a lot of late. They’re invariably moister and yummier.

I’ve adapted this recipe from Leelalicious.

I did only a single layer and my cake took about 35 minutes to bake, but it was well worth waiting those extra 10 minutes. I used toasted almonds in the cake batter as well as in the cream filling between the two layers that I sliced my cake into.

Here’s how I made the cake (only a single layer 8 inch round cake). You will need to scale the recipe accordingly for more layers.


(make one 8 inch round cake)

  • Dry Ingredients:
    • 1/4 cup unsweetened Dutch-processed cocoa
    • 1 cup all-purpose flour
    • 1 cup powdered sugar
    • 2 tsp instant coffee
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 1/4 cup almond slivers toasted
  • Wet Ingredients:
    • 1/2 cup unsalted butter (~113 g or 1 stick)
    • 1/2 cup hot water
    • 1/4 cup buttermilk (equal parts yoghurt and water mixed together – 1/8 yoghurt + 1/8 water)
    • 1 large egg
    • 1 tbsp kahlua (or you can used 1 tbsp dark rum + 1 tsp instant coffee)
    • 1/2 tsp vanilla
  • Frosting/Whipped Cream:
    • 1 cup heavy cream
    • 1/4 to 1/2 cup muscovado sugar (you can use regular sugar, if you like)
    • 2-3 tsp instant coffee
    • 1/4 cup toasted almonds



  1. Preheat the oven to 350F. Grease/line an 8 inch round cake pan.
  2. Melt the butter in a bowl, add in the cocoa powder and the hot water and mix together.
  3. In another bowl mix the flour, the sugar, the espresso powder, the slivered almonds, the baking soda and the salt.
  4. Pour the wet mixture over the dry ingredients and mix until combined.
  5. Blend in the buttermilk, the egg, the kahlua and the vanilla.
  6. Pour the batter into the cake pan and bake for about 30-35 minutes, until an inserted knife comes out clean .
  7. Let the cake cool completely.

Whipped Cream:

  1. Prepare an ice bath for the heavy cream using ice and chilled water.
  2. Begin whipping the cream and slowly add in the instant coffee and the sugar. I use brown sugar to give the cream a nice colour, you can use regular sugar if you like. Adjust the sweetness of the cream, as per your taste. I prefer my cake frosting less sweet.
  3. Whipping the cream up should take anywhere between 5-10 minutes. You will need to continually check for thickness and sweetness, until you get stiff peaks.


  1. Slice the cake horizontally into two halves.
  2. Liberally spread the whipped cream on the lower layer and sprinkle some toasted almonds.
  3. Place the second layer over this.
  4. Spread more whipped cream over the cake and sprinkle the top with more almonds.



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