Healthy Chocolate Almond Cake

                CHOCOLATE ALMOND CAKE

                                                       credit: third party image reference

HEALTH BENEFITS

Chocolate is one of the world's favorite foods. It is rich in antioxidants and the health benefits of chocolate include reducing stress and improves mood and so on...

1. Almonds contain lots of healthy fats, fiber, protein, magnesium, and vitamin E.The health benefits of almonds include lower blood sugar levels, reduced blood pressure, and lower cholesterol levels.

INGREDIENTS:

                                                        credit: third party image reference

  CAKE

• 2 cups all-purpose flour or almond flour
• 3/4 cup butter, softened
• 1 -1/2cups sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2  cup milk

FROSTING

• 5 tablespoons butter, softened
• 2-1/2 cups icing sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons whole milk
• Sliced almonds, toasted

INSTRUCTIONS 

 

 To make the cake  

1. In a large bowl add butter and sugar and beat them until they are pale and creamy. Add eggs, one at a time, beating well after each addition. Add the vanilla& almond extracts and milk.mix them well. 
2. In a separate bowl combine all the dry ingredients.mix the flour, cocoa powder, baking soda, baking powder, and salt and sieve them all together add to the dry mix to the wet mix, and combine them well.
3. If the cake batter is thick, then add some milk to get the perfect consistency
4. Preheat oven to 350℉or180℃.lightly grease the cake pan with butter.line the base with parchment paper or butter sheet. Pour the batter into a greased pan. Bake at 350° for 50-55 mins or until a toothpick inserted in the center comes out clean.
5.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

•  To make the frosting
  
   

1. Chill the bowl and whisk attachment of mixer for 20 min in the refrigerator or 5 min in the freezer. 
2. Pour the batter into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
3.  Add the vanilla extract and continue to whisk.then pour in the milk and beat for another 3-4 minutes by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

• BOTTOM LINE
  
• Just serve the cake with some freshly whipped cream and then sprinkle with toasted almonds and enjoy the chocolate almond cake.