Fudge-Almond Layer Cake Recipe

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Fudge-Almond Layer Cake
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Ingredients
21
Count
Nutrition
695
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat oven to 375 degrees. Grease and flour two 9 x 1 1/2-inch round layer cake pans; set aside.
  2. To make cake: In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt. Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix in the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles. Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.
  3. To make Chocolate Ganache: In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
  4. To make Mocha Filling: In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of sugar. Gradually beat in coffee mixture. Beat in remaining sugar.
  5. To assemble cake: Place one cake layer on serving plate; spread evenly with half the mocha filling. Top with another cake layer; spread evenly with 1/3 cup of the Chocolate Ganache. Add another cake layer and spread with the remaining Mocha Filling. Top with last cake layer. Spread top and sides evenly with the remaining Chocolate Ganache. Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake. Refrigerate cake one to four hours. Cut into wedges to serve.
  6. *To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven. Note : If desired, include additional toasted sliced almonds between layers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 694.55 Kcal (2908 kJ)
Calories from fat 360.35 Kcal
% Daily Value*
Total Fat 40.04g 62%
Cholesterol 106.38mg 35%
Sodium 298.08mg 12%
Potassium 220.4mg 5%
Total Carbs 85.22g 28%
Sugars 58.27g 233%
Dietary Fiber 4.67g 19%
Protein 6.93g 14%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 8%
Iron 3.4mg 19%
Calcium 56mg 6%
Amount Per 100 g
Calories 382.89 Kcal (1603 kJ)
Calories from fat 198.65 Kcal
% Daily Value*
Total Fat 22.07g 62%
Cholesterol 58.65mg 35%
Sodium 164.32mg 12%
Potassium 121.5mg 5%
Total Carbs 46.98g 28%
Sugars 32.12g 233%
Dietary Fiber 2.58g 19%
Protein 3.82g 14%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 8%
Iron 1.9mg 19%
Calcium 30.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar

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