You’ll be making two batches of ganache for this cake. One for the batter and one for decorating. When melting chocolate the most important thing is not to burn it. Use a double boiler, which is just a bowl placed over a pot of simmering water. The water should never touch the bowl though. It’s heated by steam from the simmering water.
Pro Tips for Making this Chocolate Almond Cake
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you prefer not to use the dark rum then sub in coffee and if neither of those will do then use milk. Try heating your marzipan for 3-4 seconds in the microwave to help soften it if if feels a bit too hard. Your bowl and beater needs to be totally clean and grease-free before you whip the egg whites. Try wiping with vinegar or lemon juice if you have any doubts.
IF YOU LOVE THIS RECIPE TRY THESE CAKES OUT!
German Chocolate Cake Perfect Vanilla Cake Funfetti Cake Oreo Cake The BEST Chocolate Cake If you’ve tried this chocolate almond cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
