Recipe: Delicious Butter pound cake with chocolate almond frosting

Butter pound cake with chocolate almond frosting. TESTED & PERFECTED RECIPE - Made with ground almonds & frosted with decadent chocolate ganache, this flourless cake is rich, elegant How to make flourless chocolate cake. Begin by buttering a springform pan. Line the pan with a round of parchment paper, then butter the paper.

Butter pound cake with chocolate almond frosting Stick in the fridge until ready to frost the cake. Stir the coconut milk and maple syrup together in a small saucepan and bring to a gentle boil. Cake Mix Pound Cake With Sour Cream Recipes. You can cook Butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Butter pound cake with chocolate almond frosting

  1. It's 6 of eggs at room temperature.
  2. It's 3 sticks of salted butter at room temperature.
  3. Prepare 8 oz of sour cream at room temperature.
  4. It's 3 cups of cake flour, sifted twice.
  5. Prepare 3 cups of sugar, sifted twice.
  6. Prepare 1/4 tsp of baking soda.
  7. You need 1/2 tsp of butter flavor.
  8. You need 1/2 tsp of vanilla.
  9. You need 1/2 pint of heavy cream.
  10. It's 10 oz of semisweet chocolate.
  11. Prepare 1 tsp of almond flavor.
  12. Prepare 1 cup of chopped almonds.

Peanut Butter Cup Chocolate Pound CakeSimply Sated. This post may contain affiliate links. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Today I'm sharing a Peanut Butter Cake with Chocolate Frosting recipe, the perfect dessert for Labor Day Weekend!

Butter pound cake with chocolate almond frosting instructions

  1. Cream sugar and butter until light and fluffy..
  2. Add eggs one at a time making sure to blend well after each egg..
  3. Add vanilla and butter favors..
  4. Mix baking soda with sifted flour..
  5. Add half of the flour to the butter and sugar and blend well..
  6. Add the sour cream and blend well..
  7. Add remaining flour and blend until light and fluffy..
  8. Grease and flour bunds cake pan. Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours..
  9. Test for doneness by inserting a cake pick into the middle of cake..
  10. FROSTING: Heat heavy cream just to a boil..
  11. Break chocolate into pieces, add to cream and stir until melted..
  12. Add almond flavor..
  13. Let cool at room temperature. Chill in fridge for 30 minutes..
  14. Whisk until thickened to a spreadable consistency. Spread over entire cake and sprinkle with chopped almonds. Yummy !.
  15. Please note: all ingredients should be at room temperature, flour and sugar should be sifted twice for best density and height results..

We are big peanut butter fans in our home, plus I made this cake with Blue Diamond Almond Breeze (almond milk)! Decorate with a few fall pinecones. It conjures up bakeries with fluorescent lighting and dry yellow cake with tooth-achingly sweet buttercream balloons piped on top. I have made this frosting for many years except used Crisco instead of butter. Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting.

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