Decadent Chocolate Almond Layer Cake

A luxurious three-layer chocolate cake filled with creamy almond filling and wrapped in silky chocolate frosting – this cake is pure chocolate heaven in every bite!

There’s something incredibly special about slicing into a perfectly frosted chocolate layer cake. When I first developed this recipe, I wanted to create something that would make everyone’s eyes light up when it’s brought to the table. The combination of rich chocolate and toasted almonds is a classic for a reason, and this cake celebrates that partnership in the most beautiful way.

Recipe Details

Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 2 hours
Servings: 12 slices
Difficulty Level: Intermediate

Ingredients

For the Chocolate Cake Layers

• 2¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup vegetable oil
• 1 cup whole milk
• 1 cup hot strong coffee
• 2 teaspoons alcohol free vanilla extract
• ½ teaspoon almond extract

For the Almond Filling

• 16 oz mascarpone cheese, at room temperature
• 2 cups powdered sugar
• 1 cup heavy cream
• 2 teaspoons alcohol free almond extract
• ¼ teaspoon salt

For the Chocolate Frosting

• 1½ cups unsalted butter, softened
• 4½ cups powdered sugar
• ¾ cup dark cocoa powder
• ⅓ cup heavy cream
• 2 teaspoons alcohol free vanilla extract
• ½ teaspoon salt
• 12 oz semi-sweet chocolate, melted and cooled

For Decoration

• 1½ cups sliced almonds, lightly toasted
• Extra chocolate for drips (optional)

Instructions

For the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine eggs, oil, milk, hot coffee, vanilla, and almond extract. The coffee won’t make the cake taste like coffee – it just enhances the chocolate flavor!
4. Gradually mix wet ingredients into dry ingredients until just combined. Don’t overmix!
5. Divide batter evenly between prepared pans (using a kitchen scale helps ensure even layers).
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Almond Filling

1. Beat mascarpone cheese until smooth.
2. Gradually add powdered sugar, heavy cream, almond extract, and salt.
3. Beat until mixture is thick and smooth, about 3-4 minutes. Be careful not to overbeat!

For the Chocolate Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar and cocoa powder, alternating with heavy cream.
3. Mix in vanilla extract and salt.
4. Pour in melted chocolate and beat until smooth and glossy.

Assembly

1. Level each cake layer if needed. Place first layer on cake board or serving plate.
2. Spread half of almond filling evenly on top.
3. Add second layer, repeat with remaining filling.
4. Place final layer on top.
5. Apply a thin crumb coat of chocolate frosting all over cake. Chill for 15 minutes.
6. Apply final coat of frosting, creating smooth sides.
7. Using an offset spatula, create the signature spiral pattern on top by starting from the center and rotating outward while applying gentle pressure.
8. Press toasted sliced almonds around the bottom edge of the cake and arrange them decoratively around the top edge as shown in the image.

Recipe Notes

• Don’t skip bringing ingredients to room temperature – it makes a huge difference in the final texture!
• The cake layers can be made ahead and frozen for up to 1 month.
• To achieve the perfect spiral pattern, practice the motion a few times on a piece of parchment paper first.
• Serve at room temperature with a hot cup of coffee or espresso for the ultimate experience.

Storage Instructions

Store covered at room temperature for up to 3 days, or in the refrigerator for up to a week. Let come to room temperature before serving for best flavor and texture.

Tips for Success

• Toast those almonds! Just 5-7 minutes in a 350°F oven will enhance their flavor tremendously.
• Use high-quality cocoa powder and chocolate – you’ll taste the difference.
• When creating the spiral pattern, keep your offset spatula clean between swirls for the crispest design.
• Make sure each layer is completely cool before assembling to prevent the filling from melting.

Nutrition Information

Per slice (1/12 of cake):

• Calories: 850
• Total Fat: 52g
• Saturated Fat: 28g
• Carbohydrates: 89g
• Protein: 12g
• Fiber: 5g
• Sugar: 65g

Note: This is a special occasion dessert – worth every calorie!