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This chocolate almond pound cake combines bittersweet chocolate, butter, eggs, almond extract and finely chopped almonds. The addition of cornmeal gives the cake a subtle texture, while the almond-coated Bundt pan adds a crisp, nutty finish.
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Chocolate Almond Pound Cake
Description
This chocolate almond pound cake combines bittersweet chocolate, butter, eggs, almond extract and finely chopped almonds. The addition of cornmeal gives the cake a subtle texture, while the almond-coated Bundt pan adds a crisp, nutty finish.Ingredients
Directions
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Preheat the oven to 350°F (175°C).
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Generously grease a 12-cup Bundt pan and coat the inside with the finely chopped almonds.
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In a large bowl, beat the sugar and melted butter until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the melted chocolate and almond extract.
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In a separate bowl, combine the flour, cornmeal, salt and baking powder.
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Add the dry ingredients alternately with the milk to the chocolate mixture, mixing on low speed until well blended.
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Spoon the batter into the prepared Bundt pan.
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Bake for 50 to 60 minutes.
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Cool in the pan for 10 minutes.
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Remove the cake from the pan and cool completely on a wire rack.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 595.5kcal
- % Daily Value *
- Total Fat 33.5g52%
- Saturated Fat 18.1g91%
- Cholesterol 100.7mg34%
- Sodium 1432.1mg60%
- Total Carbohydrate 65.5g22%
- Dietary Fiber 4.9g20%
- Sugars 35.8g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
almond, almonds, baking, bittersweet chocolate, butter, cake, chocolate, cornmeal, dessert, eggs, pound cake
