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This Chocolate Almond Cake is a decadent dessert that combines rich chocolate with the nutty goodness of almonds! 🍫🌰 Moist, tender cake layers are infused with deep chocolate flavor and a hint of almond, creating a perfectly balanced treat that’s hard to resist. this cake is perfect for special occasions or whenever you’re craving something indulgent. Ready to bake this deliciousness? Dive into the recipe and treat yourself!
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Chocolate Almond Cake

This Chocolate Almond Cake is a decadent dessert that combines rich chocolate with the nutty goodness of almonds! 🍫🌰 Moist, tender cake layers are infused with deep chocolate flavor and a hint of almond, creating a perfectly balanced treat that’s hard to resist.
Course Dessert
Cuisine American
Keyword Chocolate Almond Cake, chocolate cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Ingredients

For the cake

  • 1 box Chocolate cake mix
  • ¾ cup Butter melted (1 ½ sticks)
  • 1 ¼ cup Whole milk
  • 4 Eggs

For the crunchy caramel almond topping

  • 5 Tbsp Butter melted
  • ⅔ cup Brown sugar
  • 3 Tbsp Honey
  • 1 ⅓ cups Sliced almonds

Instructions

For the crunchy caramel almond topping

  • Preheat your oven to 350°F and grease a 9-inch cake pan. Pour the melted butter, brown sugar, and honey into the pan, and mix them together evenly.
  • Spread the sliced almonds over the mixture, pressing them gently into the sugar coating.

Prepare the cake batter

  • In a large bowl, whisk together the melted butter, milk, and eggs until smooth and fully blended.
  • Add the cake mix to the wet ingredients and whisk gently until incorporated.
  • Continue whisking on medium speed for 2 minutes. Pour the batter into the prepared pan, ensuring all almonds are fully covered.

Bake

  • Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  • Once baked, remove from the oven and run a knife along the edges to loosen the cake. Immediately flip it onto a serving platter. Gently tap the pan on the countertop a few times, then carefully lift it off the cake. Allow the cake to cool for 30 minutes before slicing. For extra indulgence, serve with a scoop of ice cream if desired.

Notes

  • Melt the unsalted butter either in the microwave for about 20 seconds or on the stovetop over medium heat.
  • One key to this upside-down cake is flipping it while it's still hot. If any caramelized almonds stick to the bottom of the cake pan, you can reheat the pan briefly in the oven or on a low flame to loosen them. Gently scrape off any stuck almonds and place them back on top of the cake.