Almond Chocolate Cake With Ganache

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blanched almond, finely ground
• 4 tablespoons unsalted butter
• 13 tablespoons sugar
• 2 large eggs
• 4 ounces bittersweet chocolate, melted and cooled
• 1/2 cup honey
• 1 cup buttermilk
• 8 ounces bittersweet chocolate, finely chopped
• 8 ounces heavy cream

Recipe

• 1 heat oven to 350, grease and flour a 9x13 pan.
• 2 sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
• 3 with an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
• 4 slowly add the sugar, about 2 tbls at a time.
• 5 when all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
• 6 add the eggs one at a time, beating for 10 seconds between each addition.
• 7 add the melted chocolate and honey and beat for a few seconds until smooth.
• 8 with a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
• 9 beat with an electric mixer on low speed until the mixture looks smooth.
• 10 transfer the batter to the prepared pan and smooth the top.
• 11 bake for about 30 minutes or until a cake tester comes out clean.
• 12 cool the cake on a wire rack.
• 13 ganache:.
• 14 heat the cream on the stove until just under a boil.
• 15 pour the heated cream over the chopped chocolate and let sit for 30 seconds.
• 16 stir until the chocolate is all melted and thouroughly combined into the cream.
• 17 frost the top of the cake only with the ganache while the cake is still warm.
• 18 serve at room temperature.