Kahlua Chocolate Almond Cake
This recipe for Kahlua (Kailua) Chocolate Almond Cake combines all my favorites; the flavor of coffee, chocolate, whipped cream, and toasted almonds. And the secret ingredient? It’s made with olive oil, not butter.
Ingredients
- 1 ½ ounces dark 70% or better chocolate, chopped
- 3 ½ ounces bittersweet chocolate chopped
- ½ cup plus 1 tablespoon mild olive oil
- 3 eggs
- ⅓ cup sugar
- 1 teaspoon vanilla
- ⅓ cup Kahlua or other coffee-flavored liqueur
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup ground almonds
- 1 tablespoon instant espresso
- Whipping cream
- Additional dark chocolate for shaving over the top optional
- Sliced toasted almonds optional
Instructions
- In a small saucepan, set over low heat, melt together the chocolate and the olive oil. Allow to cool.
- Heat the oven to 325°F Prepare an 8-inch round cake pan by lightly oiling it and lining the bottom with parchment paper. (I like to dust the bottom of the pan with some cocoa powder, for extra chocolaty flavor)
- Beat together the eggs and the sugar; add the vanilla and Kahlua.
- In a bowl, mix together the flour, baking powder, salt, ground almonds, and espresso powder. Add to the wet ingredients; mix well.
- Pour into the prepared pan and bake for 30 minutes; a toothpick, when inserted into the center should have just a bit of crumb attached to it.
- Set the pan on a rack and allow to cool for 10 minutes; then remove the cake and allow it to cool completely.
- Whip the cream with a tablespoon of sugar and a bit of the Kahlua or chocolate extract. Frost the top of the cake; then grate some of the dark chocolate over and sprinkle with toasted almonds, if desired.
Nutrition
Serving: 1gSodium: 278mgFiber: 4gCholesterol: 74mgCalories: 382kcalPolyunsaturated Fat: 14gSaturated Fat: 7gFat: 22gProtein: 9gCarbohydrates: 31g
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