Chocolate Vanilla Almond Cake
Serving Size / Yield
- 1 C. unsweetened cocoa powder
- 1 1/2 C. boiling water
- 3 C. sifted cake flour
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 1/2 lb. butter, softened
- 2 C. light brown sugar, packed
- 3 eggs
- 2 tsp. vanilla extract
- 10 Tbs. butter
- 1 1/3 C. light brown sugar, packed
- 2 1/2 Tbs. milk
- 3/4 tsp. almond extract
- 6 Tbs. butter
- 2/3 C. dark brown sugar, packed
- 1/4 C. heavy cream
- 2 1/2 C. confectioners' sugar
- 1 tsp. vanilla extract
- 1 C. chopped almonds, for garnish
For the cake: Preheat the oven to 350 degrees. Grease 2 9-inch round cake pans and line with parchment paper. Stir together the cocoa and boiling water until the cocoa dissolves. Whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and brown sugar until fluffy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Divide the batter between the pans. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then transfer to a wire rack to cool completely.
For the filling: Combine the butter, brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in the extract. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
For the frosting: Melt the butter in a small saucepan over medium heat and stir in the brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped almonds.