Wednesday, November 15, 2017

Almond Mocha Cake

I prefer a direct approach, so let me get right to it...this cake is fantastic! It's my chocolate cake recipe flavored with almond instead of vanilla. The layers are filled with chocolate espresso ganache, mocha frosting, and crumbled almond pralines. Have you ever had an almond mocha? It's that in cake form.

You need to know...
*Chocolate Cake recipe is here...but swap in 2 1/2 teaspoons almond extract for the vanilla extract.
*Almond Pralines recipe is here. Once they are completely cool, chop them up! (There's something really fun about destroying something you've just made.)
*Chocolate Espresso Ganache recipe is here. It's a truffle recipe. Use coffee liquor or extract, and add in 1/2 tablespoon espresso powder to the cream. If you make the ganache and let it firm up completely, it may be too firm to spread or pipe. If that happens, just microwave it in 5-10 second increments until loose enough to spread on the cakes.
*Frosting recipe and cake assembly directions are below.

65g (2/3 c) cacao or cocoa powder
6g (2 tbsp) espresso powder
226g (1 c) unsalted butter, room temperature
90g (1/4 c + 2 tbsp) heavy whipping cream, plus more as needed
1/2 tsp salt
850g (7 1/2 c) powdered sugar
1 tsp vanilla bean paste or vanilla extract

In the bowl of a stand mixer fitted with a paddle attachment, mix together the chocolate powder, espresso powder, and butter until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.

Add in half of the heavy whipping cream and the salt. Continue mixing on low until mostly incorporated.

Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. 

Add in the remaining cream. Mix until smooth. Add in the remaining sugar. Mix until very smooth. To reach the desired consistency, add in more cream one tablespoon at a time as needed.

Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.


1 recipe almond chocolate cake
1 recipe almond pralines
1 recipe chocolate truffles
1 recipe mocha buttercream 

Prepare your cakes by trimming off any domes so they are completely flat. Wrap tightly in plastic and chill in the freezer for at least an hour or overnight.

Place one layer of cake on your cake stand or cake turn table, if using.

Spread with a thin layer of the truffle mixture (chocolate ganache). 

Spread with about a 1/2 cup of mocha frosting. Sprinkle with chopped or crumbled pralines.

Place the next layer of cake on top. Once you are sure it is lined up with the other layer, press downward to remove any air between the cakes. Also, check to see that this layer looks level. If needed, press more on the higher areas to fully level the cake. 

Repeat with the truffle mixture, mocha frosting, and almond pralines. 

Cover the cake in a crumb coat of frosting (very thin layer to seal in the crumbs). Chill the cake in the refrigerator for 15-20 minutes. 

Cover the cake in a layer of frosting. Embellish with extra frosting, truffle mixture, and almond pralines. 


  1. Thank you for this recipe! I just wanted to know if the mocha buttercream alone is enough to fill and cover the 2 layer 8 inch cake? As I might not make the truffle ganache, thank you

    1. Hi, thank you for your question. Yes, this should definitely be enough for a 2 layer 8” cake. You should have a little extra for piping/decoration as well. Happy Holidays!