This decadent chocolate almond cake is rich, moist, and bursting with flavor. Made with creamy kefir, melted dark chocolate, and a hint of cocoa, this cake delivers an irresistible balance of texture and taste. Perfect for celebrations or as an indulgent treat, this cake pairs beautifully with coffee or a scoop of vanilla ice cream.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
Ingredients
For the Cake:
- 1 1/3 cups (150g) butter (at room temperature)
- 1/4 tsp salt
- 1 1/2 cups (300g) sugar
- 3 large eggs
- 2/3 cup (150ml) vegetable oil
- 2 3/4 cups (330g) all-purpose flour
- 1 1/8 cups (270ml) kefir
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
For the Filling and Topping:
- 1 1/2 cups (350g) soft cream cheese
- 2 tbsp boiled condensed milk
- 3.5 oz (100g) dark chocolate, melted
- 3.5 oz (100g) almonds, roughly chopped
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, cream the butter, sugar, and salt until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Pour in the vegetable oil and kefir, mixing until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing in half horizontally.
- Prepare the filling by beating the cream cheese and boiled condensed milk together until smooth.
- Spread half of the filling on the bottom cake layer, then place the top layer over it.
- Melt the dark chocolate and mix it with the remaining filling. Spread it evenly over the top of the cake.
- Sprinkle the chopped almonds on top.
- Chill the cake for at least 30 minutes before serving for the best texture.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with extra melted chocolate or a dusting of powdered sugar.
- Enjoy with a cup of espresso, cappuccino, or milk.
Cooking Tips
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; it can make the cake dense instead of fluffy.
- Toast the almonds for extra crunch and flavor.
- If you don’t have kefir, you can substitute buttermilk or plain yogurt.
Nutritional Benefits
- Kefir adds probiotics, aiding digestion.
- Almonds are packed with healthy fats and vitamin E.
- Dark chocolate provides antioxidants that support heart health.
- Cream cheese offers a source of calcium and protein.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (can be made gluten-free with GF flour)
- Dairy-Free: No
- Nut-Free: No (can omit almonds for a nut-free version)
Nutritional Facts (Per Serving) (Based on 12 servings)
- Calories: 380 kcal
- Protein: 6g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
- Sugar: 25g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep covered for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
Why You’ll Love This Recipe
- Incredibly moist and rich thanks to kefir and butter.
- Perfect balance of chocolate and nutty flavors.
- Versatile – great for birthdays, gatherings, or a personal treat.
- Easy to make with simple ingredients available in most kitchens.
Conclusion
This Ultimate Chocolate Almond Cake is a true showstopper that’s easy to make and packed with indulgent flavors. The combination of chocolate, almonds, and cream cheese creates a delightful texture that melts in your mouth. Whether for a celebration or a cozy weekend treat, this cake will impress everyone who tries it. Try it once, and it might just become your new favorite homemade dessert!
Frequently Asked Questions
- Can I use buttermilk instead of kefir?
Yes, buttermilk works as a great substitute for kefir in this recipe. - Can I make this cake gluten-free?
Yes, use a gluten-free 1:1 flour substitute for the best results. - Can I replace vegetable oil with butter?
Yes, but the cake may be slightly denser. Use equal parts melted butter as a substitute. - Can I use milk chocolate instead of dark chocolate?
Yes, but it will make the cake sweeter. Adjust sugar if needed. - How do I know when the cake is done baking?
Insert a toothpick in the center—if it comes out clean, it’s ready! - Can I make this cake ahead of time?
Yes! It tastes even better the next day. Store it in the fridge for up to 5 days. - Can I omit the almonds?
Yes, the cake will still be delicious without them. You can replace them with shredded coconut or chopped hazelnuts. - Can I use a different frosting?
Absolutely! A classic buttercream or chocolate ganache would work beautifully. - What’s the best way to melt chocolate?
Melt it using a double boiler or microwave in 30-second intervals, stirring each time. - Can I make this into cupcakes instead of a whole cake?
Yes! Adjust the baking time to 18-22 minutes for cupcakes.