Chocolate Almond Coffee Cake Recipes

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ALMOND-CHOCOLATE COFFEE CAKE



Almond-Chocolate Coffee Cake image

I don't remember where I found this recipe - but I jotted it down because the ingredients were a bit different. This is not an overly sweet cake, has only a little chocolate, and I love the flavor the yogurt brings.

Provided by Pinay0618

Categories     Breads

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 16

1/2 cup coarsely chopped almonds, toasted
1/3 cup brown sugar, packed
1/4 cup semi-sweet chocolate chips
1 tablespoon cocoa powder
1 tablespoon instant coffee powder
1 tablespoon chopped dried apricot
3/4 teaspoon cinnamon
2 3/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups plain yogurt

Steps:

  • Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
  • Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
  • Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
  • Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
  • Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

Nutrition Facts : Calories 424.9, Fat 18.5, SaturatedFat 9.5, Cholesterol 88.7, Sodium 425.6, Carbohydrate 59.1, Fiber 1.9, Sugar 35.5, Protein 7.6

CHOCOLATE ALMOND COFFEE CAKE



Chocolate Almond Coffee Cake image

This recipe is from Nestle Very Best Baking. It is so good. I love having this with my evening coffee on Saturday Nights.

Provided by Lori Bailey

Categories     Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
3/4 cup packed brown sugar
1/4 cup honey
1 teaspoon almond extract
3 large eggs
1/2 cup milk
1 (12 ounce) package nestle toll house semi-sweet chocolate bits, divided
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter or 1/4 cup margarine
3/4 cup sliced almonds
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour two 9-inch round cake pans.
  • Combine flour, baking powder, baking soda and salt in small bowl.
  • Set aside.
  • Beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually beat in flour mixture alternately with milk.
  • Stir in 1 cup morsels.
  • Divide batter into prepared cake pans.
  • In medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Stir in sliced almonds and 1/2 cup morsels.
  • sprinkle over batter.
  • Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans for 15 minutes.
  • Melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
  • Drizzle over coffeecake.
  • Yummy!

Nutrition Facts : Calories 415.3, Fat 21.4, SaturatedFat 11.8, Cholesterol 73.9, Sodium 286.2, Carbohydrate 51.5, Fiber 2.5, Sugar 32.6, Protein 5.5

ALMOND COFFEE CAKE



Almond Coffee Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 11

6 tablespoons Daisy Brand Cottage Cheese
2 tablespoons almonds, sliced
2½ cups flour
1 cup sugar
6 ounces butter
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Daisy Brand Sour Cream
2 eggs
1 teaspoon almond extract
1 cup softened cream cheese

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Spray a 9-inch spring form pan with nonstick cooking spray.
  • 3.Combine the flour and ¾ cup sugar in a bowl.
  • 4.Cut in the butter until the mixture resembles coarse crumbs.
  • 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
  • 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
  • 7.Add the remaining egg and beat an additional minute until blended well.
  • 8.Pour the cheese mixture over the batter in the pan.
  • 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
  • 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

ALMOND ESPRESSO CHOCOLATE CAKE



Almond Espresso Chocolate Cake image

This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way-and no one guesses this cake is gluten-free. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

6 eggs, separated
2-1/2 cups blanched almonds, toasted
2 tablespoons plus 1-1/4 cups sugar, divided
1/2 cup butter, softened
3 ounces semisweet chocolate, grated
1/4 cup cold brewed espresso
2 tablespoons baking cocoa
2 tablespoons orange juice
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
Confectioners' sugar, chocolate curls and coffee beans, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.

CREAMY CHOCOLATE ALMOND COFFEE



Creamy Chocolate Almond Coffee image

Surprise guests with mugs of dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 4

Number Of Ingredients 6

1/2 cup whipping (heavy) cream
2 teaspoons powdered sugar
1/8 teaspoon almond extract
4 scoops (about 1/4 cup each) chocolate ice cream
4 cups strong hot coffee
Chocolate shavings or toasted sliced almonds, if desired

Steps:

  • In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
  • Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 40 mg

CHOCOLATE COFFEE CAKE WITH ALMOND PASTE RECIPE



Chocolate Coffee Cake with Almond Paste Recipe image

Need an almond paste recipe? Layer dough with a mix of almond paste, brewed coffee & cocoa powder for our Chocolate Coffee Cake with Almond Paste Recipe.

Provided by My Food and Family

Categories     Dairy

Time 3h5m

Yield Makes 16 servings.

Number Of Ingredients 14

1 pkg. active dry yeast
1/4 cup warm water (115°F)
1/4 cup (1/2 stick) margarine, softened
1/4 cup sugar
1/2 cup fat-free milk
4 eggs
3-1/2 cups flour
1 tsp. salt
1/2 cup almond paste, crumbled
1/2 cup sugar
1/4 cup brewed strong MAXWELL HOUSE Coffee
1/4 cup unsweetened cocoa powder
1/2 cup slivered almonds, finely chopped
1 Tbsp. sugar

Steps:

  • Dissolve yeast in warm water. Beat margarine and 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add yeast mixture, milk and eggs; mix well. Blend in flour and salt; cover. Let rise in warm place 2 hours or until doubled in volume.
  • Preheat oven to 400°F. Mix almond paste, 1/2 cup sugar, the coffee and cocoa powder; set aside. Generously grease 10-inch tube pan; sprinkle with almonds and 1 Tbsp. sugar. Set aside. Punch down dough. Pat one third of the dough onto bottom of prepared pan, building up dough around center tube; spread with one half of the almond paste mixture. Repeat layers. Cover with remaining dough. Seal edge of dough to pan with floured hands.
  • Bake 40 min. or until lightly browned. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

ALMOND COFFEE CAKE



Almond Coffee Cake image

Enjoy the taste of almond in this coffee cake topped with berries - perfect for a wonderful breakfast

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 9

Number Of Ingredients 11

3/4 cup butter or margarine, softened
1 cup granulated sugar
4 oz almond paste (1/3 cup)
1/2 teaspoon almond extract
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sliced almonds
Powdered sugar, if desired
Fresh berries, if desired

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended. On low speed, beat in flour, baking powder and salt just until blended. Spread batter in pan; sprinkle with almonds.
  • Bake 45 minutes or until tooth-pick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift cake out of pan; cut into squares. Sprinkle with powdered sugar. Garnish with berries.

Nutrition Facts : Calories 403, Carbohydrate 46 g, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg

ALMOND-CHEESE COFFEE CAKE



Almond-Cheese Coffee Cake image

Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, it's hard to eat only one piece..-Kristi Overton, Meridian, Idaho

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 20

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons cold butter
1/2 cup warm 2% milk (110° to 115°)
2 large egg yolks, beaten, room temperature
FILLING:
1 carton (8 ounces) Mascarpone cheese
1/4 cup sugar
3 tablespoons all-purpose flour
1 egg yolk
1 teaspoon grated lemon zest
1 teaspoon almond extract
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1/2 cup sliced almonds, toasted

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups flour, sugar and salt. Cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolks. Add enough remaining flour until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients; set aside. Punch dough down. On a floured surface, roll into a 13x10-in. rectangle. Transfer to an ungreased baking sheet. Spread filling over dough to within 1 in. of edges., Starting with a long side, roll just to the center of the rectangle; repeat with remaining side, meeting in the middle., With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the confectioners' sugar, milk and vanilla; drizzle over coffee cake. Sprinkle with almonds.

Nutrition Facts : Calories 323 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.

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Top Asked Questions

How do you make a chocolate almond cake at home?
Julia Child’s Chocolate Almond Cake is incredibly rich and decadent. Be sure not to over bake or you'll destroy its fudgy center. Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line with parchment paper. Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water.
How do you make a chocolate cake with coffee and sugar?
Combine the chopped chocolate and coffee or rum in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it's smooth. Set aside to cool. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2/3 cup sugar until pale and creamy.
How to make almond buttercream cake?
Beat in the ground almonds, coffee and coarsely ground chocolate and almond mix until fully incorporated Fold a quarter of the whites into the chocolate mix and then fold this mix back into the whites. It will be quite stiff.
How do you make a chocolate frosting with almond extract?
Add the cooled melted chocolate. Stir in the almond extract and almond meal/flour and mix until just combined. In a separate bowl and with a whisk attachment, whip the 3 egg whites and salt on high speed until foamy. Slowly add the tablespoon of sugar and whip to stiff peaks.

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