Super Moist Chocolate Almond Cake Recipe

Super Moist Chocolate Almond Cake Recipe

I have a new favorite cake. I made it today for Anthony’s birthday. It might be the best cake I’ve ever made. Not too sweet, very moist, very flavorful. And the frosting doesn’t overwhelm the cake.

Super Moist Chocolate Almond Cake


1 cup cake flour

1 cup almond flour

1/4 cup brown sugar

1/2 cup sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup boiling water


1. Preheat oven to 350º F. Prepare two 9-inch cake pans by greasing and lightly flouring.

2. Add flour, almond flour, sugars, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

3. Add milk, vegetable oil, eggs, almond extract, and vanilla to flour mixture and mix together on medium speed until well combined.

4. Reduce speed and carefully add boiling water to the cake batter until well combined.

5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.


The cake batter will be very thin after adding the boiling water. This is correct and results in an extremely moist and flavorful chocolate cake.

(adapted from The Best Chocolate Cake Recipe {Ever})

Top with:

Chocolate Whipped Cream Cream Cheese Frosting


3 Tablespoons cocoa powder

1 1/2 cups heavy whipping cream or heavy cream, cold

1 8 ounce package cream cheese, cold

3/4 cup granulated white sugar 1/8 teaspoon salt

1 teaspoon vanilla extract


1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Chill the rest of the cream in the refrigerator until you’re ready to add it.

2. Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds.

3. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have “melted” into the mixture so there is no grittiness.

4. Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.

5. Use immediately. Store leftovers in the refrigerator.

recipe credit: The Merchant Baker

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