Almond Chocolate Cake with Cream cheese Frosting
Almond Chocolate Cake with Cream Cheese Frosting
When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker SuperMoist cake mix and pudding in both the cake and frosting.
Prep Time: 30 min
Total Time: 3 hr
Servings: 8
1 box Betty Crocker® SuperMoist® dark chocolate cake mix
4 eggs
75 ml vegetable oil
150 ml single cream
225 grams sour cream
Cream Frosting
225 grams butter, softened
110 grams cream cheese, softened
375 grams powdered sugar
1 teaspoon vanilla
Chocolate Glaze
110 grams dark baking chocolate, chopped
120 ml whipping cream
85 grams honey
2 teaspoons vanilla
35 grams sliced almonds, toasted
  • 1 Heat oven to 180°C (170°C for dark or nonstick pans). Spray 2 (23cm) round cake pans with cooking spray.
  • 2 In a large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
  • 3 In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 125 grams at a time, beating until blended. Add1 teaspoon vanilla; beat until frosting is smooth and spreadable.
  • 4 Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
  • 5 Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add honey and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
  • 6 Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.