Best Almond Flour Chocolate Cake

Almond Flour Chocolate Cake with Chocolate Ganache shown on a serving plate

5 from 2 votes

This easy recipe is for the best almond flour chocolate cake with chocolate ganache—this moist and tasty cake with simple ingredients pairs well with fresh berries on top.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 617kcal

Author: Dr. Nena Stefanovic

Ingredients

2 cups almond flour
¼ cup cocoa powder unsweetened
¼ teaspoon salt
⅓ cup sugar
1 teaspoon baking powder
4 tablespoon butter
4 eggs
4 oz dark chocolate
1 cup heavy whipping cream

US Customary - Metric

Instructions

CHOCOLATE ALMOND FLOUR CAKE PREPARATION STEPS. Prepare a large mixing bowl, and add 2 cups almond flour.
Add ¼ cup of regular cocoa powder (unsweetened).
Add a pinch of salt (about ¼ tsp).
Add ⅓ cup of sugar.
Sprinkle 1 teaspoon baking powder on dry ingredients and mix everything until well combined. Set the bowl with dry ingredients on the side.
Keep the butter at room temperature for about 10 minutes. Melt butter in a separate smaller bowl – the quickest option is to melt it in a microwave. I typically cut the butter with a knife into smaller pieces and set it twice in the microwave on high for 20 seconds.
Whisk eggs with an electric mixer in a separate large bowl. Some people like to separate egg whites from egg yolks and mix them separately. Since I prefer spending less time in the kitchen and always opt for the quickest way to prep my ingredients, whisking whole eggs works well for me.
Add dry ingredients to the egg mixture.
Add melted butter to the egg mixture with the dry ingredients and mix everything well with an electric mixer until combined.
Prepare a round parchment paper and put it on the bottom of the 7-inch springform pan.
Pour cake batter into the prepared pan and bake at 350 F (180 C) for about 20-25 minutes. Baking time might differ in your oven, but the best way to know when it is done is to insert a toothpick or a knife into the center of the cake to see if the crumb has set.
Take it out of the oven and let it cool in the cake pan for 10 to 15 minutes. Before unmolding the cake upside-down, run a knife around the outside edge of the pan, then invert the cake onto a cooling rack. Lift the pan off of the cake. Peel off the parchment paper slowly. Let the cake cool completely on a cooling rack.
Chocolate Ganache Preparation Steps. Using an electric mixer or a stand mixer fitted with a whisk attachment, whip heavy cream on medium-high speed until stiff peaks. Separate the whipped cream into two equal amounts in two separate bowls.
Melt 4 oz of dark chocolate bars (or use the equivalent amount of chocolate chips) on a stove. Add your chocolate chips or chopped chocolate bar to the bowl with about 1 tablespoon oil or butter, and slowly stir the chocolate with a rubber spatula until silky smooth.
Add melted chocolate to one-half of the whipped cream. Since chocolate is hot, adding it to whipped cream will become liquid – but don’t worry! Let it cool (you can put it in the freezer for about 5 minutes).
Mix cooled chocolate ganache with the rest of the whipped cream.
How to Add Cream Frosting on the Flourless Chocolate Cake? Let the chocolate ganache cool at room temperature before spreading it on the cake. The ratio of chocolate and cream in this recipe is for a thicker ganache.
Spread the chocolate cream over the cake using a cake spatula. Refrigerate and serve with fresh berries on top (raspberries go excellent!)

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Notes

The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Almond flour. When baking cakes, almond flour works much better than the almond meal.
Cocoa powder. I always prefer unsweetened cocoa powder since sugar is added to the cake, and chocolate frosting is made of sweet dark chocolate, so there is no need for additional sweetness.
Salt. I like adding a little bit o salt to cakes to enhance the flavor of the other ingredients.
Sugar. I typically use cane sugar. As a substitute for sugar, maple syrup or any other liquid sweetener can also be used. Or you can use coconut sugar if this is your preference.
Baking powder. I did not try baking soda as a substitute for baking powder, so I can not recommend it in this recipe.
Butter. As a substitution, you can use melted coconut oil. I frequently use coconut oil in my recipes; it doesn’t make much difference.
Large Eggs. This recipe calls for 4 eggs, but I also tried making it with 3 eggs. The difference is in the final moisture of the cake – the more eggs, the more moist the cake.
Dark chocolate bars. You can also use chocolate chips here.
Heavy whipping cream. It is a perfect ingredient for the best chocolate ganache when mixed with melted chocolate.
Vanilla extract (optional). This is an optional step; add a few drops to wet ingredients.

Nutrition