Get the Recipe:
Chocolate Chip Almond Cake
Lots of almond flavor and chocolate chips make this cake a crowd favorite!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated sugar
- ½ cup (129 g) almond paste, crumbled
- ½ teaspoon almond extract
- 6 large
eggs
- 1 cup (226 g)
sour cream
- 2 cups (340 g) semisweet chocolate chips
For the glaze:
- 1 cup (110 g) confectioners' sugar, sifted
- 4 teaspoons (20 ml) amaretto
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Instructions
To make the cake:
- Preheat oven to 325°F (160°C). Grease a 12-cup Bundt pan with a cooking spray with flour.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter until creamy. Add the sugar, almond paste, and almond extract, and beat until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream.
- Stir in the chocolate chips.
- Transfer the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then, remove the cake from the pan and place onto a wire rack to cool completely.
To make the glaze:
- Combine the confectioners' sugar and amaretto, stirring until smooth. Add more amaretto as needed for desired consistency.
- Drizzle the glaze over the cooled cake.
Notes
- Recipe slightly adapted from Nestle.
- Store in an airtight container at room temperature up to 4 days.
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