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Cake: Everyday

The Home Bakers #5: Almond Crusted Chocolate Butter Cake

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Time really flies! It’s already going to be July! Looking back, it has been a really fun 6 months, joining Aspiring Bakers, Bake-Along, Cook Like a Star and The Home Bakers. But I’ve also realized I only have about 8 days (4 weekends – I bake/cook only on weekends) to bake/cook for all these events and it’s really not easy to keep up with all of them (and sometimes I have events on weekends which really reduced the time I have!) Many a times a recipe fails and I don’t have a backup recipe or time to try it again before the dateline… Thankfully all the organizers – Small Small Baker, Zoe, Lena and Joyce – are very forgiving people when I missed some of the baking/cooking datelines… 😉

Well I’m really glad I made it in time for The Home Bakers’ bake. The bake this time is chosen by Emily from Emily’s Cooking. I baked this cake last Sunday, immediately after a batch of failed macarons (I was kinda upset at the failed macarons, so I would be really frustrated if this failed too), and I’m glad the cake turned out fine. It’s not my favourite butter cake recipe because it’s a little dense (not soft and fluffy as I thought – I had my doubts when I realized there’s no rising agent in the recipe), I think it’s partly due to me not beating the batter enough and I think I did overfold the batter… but I love the fine crumb and the almond crust all over. I may try adding some baking powder in the future to help with the lift (will let you know how it goes when I get to try it again…)

Execution wise this cake is relatively easy to prepare (simple creaming then folding), just that the flaked almonds don’t stick very well – I had to slab a thicker layer of butter all over the pan and press the almonds individually all over. Next time I’m just going to reserve the almonds for the top (save some time and effort!). Instead of getting cake flour, I made my own by combining plain flour and corn flour (should have threw in some baking powder…) I also mix some cocoa paste into some of the plain batter for a chocolate kick (step-by-step photos below!)

Okay, I’m not gonna say anymore, but do join us The Home Bakers! The link’s still open till some time next month, so try it out and let us know what you think of this recipe! 🙂

For the full recipe, please visit Emily’s site as she’s the host for this bake.

Thanks for choosing this recipe, Emily! 🙂

First coat 28 grams (1 oz; 1/2 cup) of sliced almonds in a well-buttered 8 x 4 inch baking tray.

I used 2/3 of the amount to coat the bottom and the sides, the remaining 1/3 goes on top of the cake.

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Cream 170 grams (3/4 cup; 1.5 sticks) unsalted butter and 155 grams (1 1/4 cups) of icing sugar with an electric mixer.

Beat in 3 eggs, one at a time, scraping the sides after each addition.

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Beat in 1 teaspoon of vanilla extract.

Fold in 140 grams (1 1/8 cups) plain flour, 30 grams (1/4 cup) corn flour and 1/4 teaspoon of salt.

Or simply use 170 grams (1 3/8 cups) cake flour and 1/4 teaspoon of salt.

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Measure 1 tablespoon cocoa powder in a small bowl…

… and dissolve in a little hot water.

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Add 1/3 of the batter into the chocolate bowl and mix thoroughly.

Drop dollops of batter into the tin.

Smooth the top of the batter.

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Sprinkle more almonds on top!

Bake 30 – 40 minutes at 150 degrees Celsius till golden brown and a skewer inserted into the centre comes out clean!

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Slice and serve!

For the full recipe, please visit Emily’s site as she’s the host for this bake!

Happy baking!



Reader Interactions

Comments

  1. Jasline says

    Hi Vanessa, I’m so sorry for the late reply! Thank you so much for the nomination, I’m truly honoured! I’m in the midst of compiling all the awards… thank you once again! 🙂

    Reply

  3. Alice says

    Jasline, this is really pretty cake u baked, so smart to twist to marbled cake, and look at the generous almond slices…yum!

    Reply

  5. Sibella says

    You are going to be a busy bee having joined so many baking groups! I am thinking about joining one too but I am not sure if I can pull it off. I am afraid I am not going to have enough time…
    Wishing you a great Sunday and a week ahead! 🙂

    Reply

  7. Jasline says

    Thank you Lena! Yea it’s a bit frustrating because the almonds won’t stick! Haha, it’s a great cake, I really love the fine crumb, just that it’s not soft and fluffy enough for me!

    Reply

  8. Jasline says

    Thank you Eileen! I think it’s not soft enough though, still a little dense for my liking… hope I’ll be able to share a better recipe in the future! 🙂

    Reply

  9. Jasline says

    Thank you for the compliments Janine! I hope yours will be fluffy! I want to try baking this again with baking powder, but can’t find the time to do so yet!

    Reply

  14. Jasline says

    Hi Kit, thank you for your compliments! Yea it’s a very low temperature for baking cakes (very different from my other cake baking attempts), I hope your second try would be better 🙂

    Reply

  15. Jasline says

    Thank you Anuja, the amount of almond flakes used were just right because there’s no almond inside the cake, only on the surface. Would really love to coat all my cakes with almond flakes in the future! 😉

    Reply

  18. Jasline says

    Thank you Zoe 🙂 Yea, if only I have 48 hours a day on weekends, then I could bake so much more! I’m still in search for my favourite butter cake recipe… if you’ve found yours, do let me know 😉

    Reply

  24. Jasline says

    Thank you for the compliments! Hahah that’s a glass of grape juice I’ve got there 😉 I was drinking grape juice when I was prepping for the shot, so I decided to use it :p I’m sure it’d be perfect with milk, tea, and coffee!

    Reply

  29. lena says

    you made them look so gorgeous, also with the added cocoa effect. Yes,there was a little work sticking the almonds onto the pan, had to stick them one by one and some got dropped and hv to stick it back again! haha! Neverthelss , it was not too bad overall.

    Reply

  31. Janine says

    love the process photos too! and your comment on the texture of the cake is pretty helpful – i’m thinking of trying this recipe after seeing so many people try it but i think i’ll add a pinch of baking powder and see if it gets the fluffy texture that i like too!

    Reply

  35. Kit says

    Love your version of this butter cake! So beautifully done that really made this cake more appetizing with chocolate! Zoe was right that we’re humans afterall . Well, yesterday I’ve baked this cake & it’s burned. I thought it bakes in a 180°C oven, apparently NO!! hahahah Dark brown color & can’t hardly see any almond flakes! LOL Nevertheless I still tasted the cake & it’s o;kay but my hubby was not convinced at all by the cake. I don’t know if I’m making another one again. But if I do I’ll make half of the recipe only. 🙂

    Reply

  39. Zoe says

    No worries! Baking are just for fun. No stress and no pressure. It’s all about learning and satisfaction trying out different recipes. Sometimes, I’m upset too not being able to bake or cook everything that I want. Then, I realised I can do whatever I can do. We are humans afterall 🙂
    Adding chocolate strips in your cake does make the cake more interesting! Like what you said, I don’t think this is my favourite butter cake recipe too.

    Reply

  46. A_Boleyn says

    Such an attractive two toned cake and the sliced almonds on the top of the loaf make me want to dive in with a fork, forget slicing it. 🙂 The slice on your plate would be a cookbook example to tempt someone to make it though I would have a large glass of cold milk to drink it down with not the cola(?) one that’s next to it.

    Reply

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