This is one of the first cakes I learned to bake as a kid, thanks to Evelyn Raab’s excellent book, Clueless In The Kitchen. I bring it to every last minute picnic and forgotten birthday, as it tastes fancy but takes less than 20 minutes to prepare, including baking time.
The cake recipe is 100% taken from Ms Raab’s book, as it is impossible to improve on perfection. I have altered the frosting though, and I’ve included my super easy coffee syrup recipe here. If you prefer chocolate to mocha you can leave it out and add 1/3 cup icing sugar instead to make chocolate whipped cream.
Ingredients:
- 4 eggs
- 3/4 cup white sugar
- 1 cup whole almonds
- 2 tbsp all purpose flour
- 2 1/2 tsp baking powder
Instructions:
- Preheat the oven to 350F.
- Grease two 8″ round cake pans and line with parchment paper. (This step is not optional, seriously.)
- In a blender, combine eggs, sugar, and almonds. Set to high speed and blend until the almonds are totally pulverized.
- Add the baking powder and flour, pulse just until combined.
- Pour into the prepared pan and bake for 15-18 minutes or cakes are springy and lightly browned.
- Let cool in the pans for about 5 minutes, then remove to a cooling rack to cool completely while you prepare the frosting.
Mocha Whipped Cream Frosting
Ingredients:
- 1 1/2 cups whipping cream
- 1/4 cup cocoa powder
- 3 tbsp coffee syrup
Instructions:
- Whip cream and cocoa powder until soft peaks are just starting to form.
- While whipping, drizzle in the coffee syrup gradually and whip until stiff peaks form.
- Frost cake immediately.
Ann Loves Food 