I have a well-documented love for a moist chocolate almond cake (I’ve written rhapsodies about this fancy loaf cake thing). One of the downsides of that recipe is that it it has to bake for almost an hour, so it’s difficult to just whip up or fit into the line-up when you’re needing the oven for other things.
Enter *this* cake.
It’s a similar idea as the fancy loaf cake, with a few key differences. One is that you don’t have to whip the egg whites (great for a lazy person like me) and the flavor profile is a bit different (this doesn’t have the cinnamon and coffee). But the best part is it bakes in about half an hour, so if you’re asked to bring a gluten-free dessert to a party in a few hours (ahem, not that that’s happened to me…) you can whip this bad boy up.
This got rave reviews from adults and kids alike, my friend even mentioned to me that her kids were asking about it a week or two later.
This cake is especially perfect for people who can’t decorate cakes (*raises hand*). One thing I will say, if you’re taking it somewhere else, I would wait to assemble the cakes and put the whipped cream on til you’re ready to serve. That’s simple enough, just wrap up each layer in plastic wrap and stick in the fridge, and bring the whipped cream in a container.READ THE POST