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Ingredients
Makes 1 servings
For the cake (makes 2 layers)
3 cups sifted Bob’s Red Mill Organic Unbleached White All-Purpose Flour
2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1¹/³cups milk
2 teaspoons Nielson-Massey Pure Almond Extract
½ teaspoon Nielson-Massey Pure Vanilla Extrac
4 eggs
Hazelnut slivers
For the almond whipped cream
½ cup heavy cream
2 teaspoons sugar
¼ teaspoon Nielson-Massey Pure Almond Extract
For the chocolate-almond whipped cream
1 cup heavy cream
4 Tablespoons almond paste
¹/8teaspoon Nielson-Massey Pure Almond Extract
4 Tablespoons chocolate chips, melted
3 Tablespoons powdered sugar
This recipe submission was a grand-prize winner in KIWI’s 2015 Next Great Young Chef competition.
Watch Julia prepare her award winning recipe!
Directions
FOR THE CAKE
1. Preheat the oven to 350° F.
2. Sift together the flour, sugar, baking powder, and salt. Add the softened butter and mix.
3. Mix together the almond and vanilla extracts.
4. Add the extracts to the milk.
5. Add half of the milk mixture to the dry ingredients.
6. Add the remaining milk and 4 eggs.
7. Beat for 2 minutes.
8. Once the batter is fluffy, divide it evenly between two greased and floured 9-inch round cake pans.
9. Bake 30-35 minutes. Allow to cool.
FOR THE GANACHE
1. Heat cream until small bubbles form around the outside.
2. Put the chocolate chips in a heat-proof bowl.
3. Pour warm cream over chocolate chips.
4. Let sit for 5 minutes.
5. Stir in vanilla extract and butter; mix well.
FOR THE ALMOND WHIPPED CREAM
1. Beat the heavy cream until it peaks.
2. Add the sugar and almond extract and beat just until incorporated.
FOR THE CHOCOLATE-ALMOND WHIPPED CREAM
1. Beat the heavy cream until it peaks.
2. Add almond paste to whipped cream and beat until just incorporated.
3. Add almond extract and beat slightly.
4. Fold in chocolate chips and powdered sugar.
TO ICE THE CAKE
1. Spread the almond whipped cream on the top of one layer of cooled cake.
2. Cover whipped cream with chocolate ganache.
3. Sprinkle slivered hazelnuts on ganache.
4. Put on the top layer and cover cake in ganache.
5. Let set in freezer for 10-15 minutes.
6. Cover cake in chocolate-almond whipped cream.
Enjoy!
