- Preheat oven to 350ยฐF (175ยฐC).
- Grease and flour two 9-inch cake pans (or one deep 9×13-inch pan).
2. Mix the Dry Ingredients
- In a bowl, whisk together flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream the Butter & Sugar
- In another bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs, vanilla extract, and almond extract.
4. Combine & Bake
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Stir in hot coffee (batter will be thin but smooth).
- Pour into the prepared pans and bake for 30-35 minutes (or 40-45 minutes for a single 9×13-inch cake).
- Let cool completely before frosting.
5. Make the Fudge Frosting
- Melt chocolate chips, butter, and heavy cream in a saucepan over low heat.
- Remove from heat, stir in vanilla extract, and sift in powdered sugar until smooth.
6. Assemble & Decorate
- Spread fudge frosting over the cake layers.
- Sprinkle with chopped almonds for a crunchy finish.
7. Slice & Enjoy!
- Serve warm or chilled for a dense, fudgy experience!
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด & ๐ฆ๐๐ผ๐ฟ๐ฎ๐ด๐ฒ ๐ง๐ถ๐ฝ๐
- Serving: Pairs perfectly with vanilla ice cream or a glass of milk.
- Storage: Keep in an airtight container at room temp for 2 days or in the fridge for 5 days.
- Freezing: Freeze cake layers (without frosting) for up to 2 monthsโthaw before decorating.
๐ฉ๐ฎ๐ฟ๐ถ๐ฎ๐๐ถ๐ผ๐ป๐ & ๐๐๐๐๐ผ๐บ๐ถ๐๐ฎ๐๐ถ๐ผ๐ป๐
- Extra Fudge: Drizzle with melted chocolate or add a ganache layer.
- Nut-Free: Skip almonds or replace with coconut flakes.
- Gluten-Free: Use gluten-free flour blend instead of all-purpose flour.
- Keto-Friendly: Use almond flour only & replace sugar with erythritol.
๐๐๐ค๐
1. Can I use only almond flour?
For a completely almond-flour cake, add extra eggs (total 4) and reduce sugar slightly.
2. How do I make it extra fudgy?
Use dark chocolate chips and increase butter in frosting by 2 tablespoons.
3. Can I make cupcakes instead?
Yes! Bake in a muffin tin for 18-20 minutes at the same temperature.
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