I’m not going to lie: this cake has so many of my favorite things all in cake form, and it made me very happy. I hope you love this Chocolate-Almond Bundt Cake with Almond Glaze, too.
First of all, you can do your own from-scratch almond paste for this recipe. I did not. I used a tube from Trader Joe’s. You can also find it at Walmart and many other places.
Almond flavor carries through every bite of this recipe, in different forms, with different textures. There is sweetness here, but not hardcore. Really, it’s about how the almond and chocolate complement each other.
Bready or Not Original: Chocolate-Almond Bundt Cake with Almond Glaze
If you love chocolate and almond together, this bundt cake will be your slice of heaven. The cake looks beautiful, too, with a crown of glaze and sliced almonds.
Equipment
- 10-cup bundt pan
- baking spray with flour
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) room temperature
- 7 ounces almond paste
- 1 1/4 cups white sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups half & half (or milk) warmed to 70 degrees
- 6 ounces semisweet chocolate chips
Glaze
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon almond extract
- 3 + Tablespoons half & half or heavy cream
- sliced almonds
Instructions
- Preheat oven to 325 degrees. Coat the interior of a 10-cup bundt cake with baking spray with flour.
- Beat butter and almond paste together until smooth and creamy. Add sugar, beating until light and fluffy. Add eggs one at a time followed by the extracts. Scrape the bottom of the bowl to mix in everything.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet alternatively with the half & half/milk. Scrape the bottom of the bowl again, mixing until just combined. Fold in chocolate chips.
- Scoop the batter into the prepared pan, leveling out the top.
- Bake for 1 hour 10 minutes to 1 hour 30 minutes. A thermometer plunged into the cake should read over 205 degrees.
- Let cake cool in pan for 10 minutes, then carefully invert onto a cooling rack. Cool completely, speeding in fridge, if desired.
- For the glaze, mix together the confectioners’ sugar, almond extract, and half & half, adding more sugar or liquid as needed to reach a good thick, oozy consistency. Dollop onto the cake so that it dribbles down the sides. Sprinkle sliced almonds on top.
- Store in a sealed container in the fridge or at room temperature. Cake can also be individually sliced and frozen for later.
