Superb Moist & Fluffy Almond Flour Chocolate Cake

If you haven't experience the delectable joy of a chocolate cake made with almond flour, let's change that immediately. It's moist, light and best of all — easy to make at home in just 45 minutes! Sifted unsweetened dutch-processed cocoa powder is the key to this gluten-free cake’s incredible chocolate-y flavor and airy, fluffy texture. Say goodbye to dense chocolate almond cake layers forever!

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

4 large eggs separated and room temperature
1 cup (200 g) granulated sugar divided
¼ cup (57 g) unsalted butter melted and cooled (or melted coconut oil for dairy-free)
2 teaspoons vanilla extract
2 cups (184 g) blanched almond flour
½ cup (50 g) dutch-processed unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt

Chocolate Ganache

1 cup (170 g) semi-sweet or bittersweet chocolate chips
½ cup (120 g) heavy cream
(optional) whipped cream or berries, for serving

Instructions

Chocolate Cake

Preheat the oven to 350°F. Spray a 8-inch or 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.
In a medium bowl beat the egg whites until foamy. Gradually add ½ cup sugar and continue beaten until stiff, glossy peaks form. Set aside.
4 large eggs, ½ cup granulated sugar
In a separate large bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the cooled butter and vanilla.
½ cup granulated sugar, ¼ cup unsalted butter, 2 teaspoons vanilla extract
To the egg yolk mixture sift in the almond flour, cocoa powder, baking powder, and salt. Beat until well mixed. The batter will be very thick.
2 cups blanched almond flour, ½ cup dutch-processed unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in the comes out with a few moist crumbs attached.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before topping with ganache.

Ganache

Pour the chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stove until very hot, but not boiling.
1 cup semi-sweet or bittersweet chocolate chips, ½ cup heavy cream
Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes while the cake is prepared.
Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides. Transfer the cake to the refrigerator to set the ganache, at least 15 minutes, then carefully remove the wax paper strips. Serve at room temperature.

Notes

Tips To Remember

Eggs separate best when they are cold, so separate first then set at room temperature.
Room temperature egg whites beat up fluffier. Sit out for at least 30 minutes before beating with a mixer.
Sift the dry ingredients together for a lighter crumb.
The batter will be very thick when folding in the egg whites. Start by folding and then stir as necessary to remove as many lumps as possible. After baking, the lumps disappear.
When frosting a cake with ganache, tuck strips of waxed paper under the cake to catch excess.
To slice, run a sharp knife under hot water and then wipe dry. Slice with the hot knife, repeating as necessary.

storing and freezing

The cake may be stored at room temperature or refrigerated up to three days. If storing in the refrigerator, the texture will become more like a flourless chocolate cake, a little denser and fudgy.

To store, press a piece of plastic wrap to the cut sides of the cake. If uncut, then leave unwrapped, as to not mess up the ganache.

For unfrosted cake layers, securely wrap in plastic and store at room temperature, in the refrigerator, or frozen.

It may also be frozen up to 3 months. Wrap sliced leftovers in plastic wrap and transfer to a ziplock freezer bag. Pull out slices and then sit at room temperature until ready to eat.

If freezing the whole cake, place in the freezer until solid, then wrap securely in plastic wrap and cover again with foil.

Nutrition