Easter Chocolate Almond Cake with Ganache
Portuguese Easter chocolate cake made with chocolate-filled almonds ground into the batter, topped with a silky milk chocolate ganache. Light, moist crumb with bursts of chocolate throughout. Traditionally decorated with whole almonds for the holiday celebration.
Ingredients
- 11 oz chocolate-filled almonds, wholewhole almonds plus melted chocolate stirred into batter1:1 plus additional chocolatetexture
changes final crumb structure
- 3 ¼ cups all-purpose flour
- 6 ½ tbsp butter, room temperature
- 6 eggs, size L or 8 size M
- 1 c.chá vanilla extract(optional)
- 1 c.chá baking powder, for cakes
- ⅓ cups milk
- ¾ cups milk chocolate, chopped
- almonds, broken, for decorationwhole almonds plus melted chocolate stirred into batter1:1 plus additional chocolatetexture
changes final crumb structure
Full guide → - release spray
- flour, for pan preparation
Instructions
- 1
Prepare cake pan with release spray and flour, or butter and flour a 9 ½" pan. Set aside.
- 2
In a food processor, pulse almonds for 15 seconds at speed 9. Add butterfly blade, butter, eggs, and vanilla. Beat for 6 minutes at 99°F and speed 3, then continue for 4 more minutes at speed 4.
- 3
Preheat oven to 350°F.
- 4
Keep butterfly blade in place. Add flour and baking powder, fold for 8 seconds at speed 3. If flour clings to walls, scrape down with spatula.
- 5
Pour batter into prepared pan. Place in oven and reduce temperature to 325°F. Bake for approximately 40 minutes or until toothpick test indicates doneness. Timing varies by oven.
- 6
While cake bakes, make ganache. In clean dry food processor, chop chocolate for 5 seconds at speed 6. Add milk and blend for 5 minutes at speed 2.
- 7
Let ganache and cake cool before pouring ganache over cake.
- 8
Decorate with broken almonds and serve.
Tips
Oven temperatures and baking times vary significantly by oven; check doneness with toothpick test rather than relying solely on time.
Cool both ganache and cake before combining to achieve proper coating texture and prevent the cake from becoming soggy.
Ensure food processor bowl and blade are completely dry before processing almonds and other ingredients to maintain proper texture.
Good to Know
Cover and refrigerate for up to 3 days. Ganache topping may soften at room temperature in warm climates.
Cake can be baked one day ahead. Apply ganache up to 4 hours before serving. Almonds for decoration should be added just before serving to prevent softening.
Serve at room temperature. Traditional for Easter celebrations.
Common Mistakes
Do not add ganache to warm cake to avoid the coating breaking or sliding off.
Do not skip checking oven walls after folding flour to prevent lumps in batter.
Do not use wet equipment for processing almonds and initial ingredients, as moisture affects the batter structure.
Do not rely on time alone for doneness; oven temperatures vary significantly.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
changes final crumb structure