Rachel Roddy’s Chocolate Almond Cherry Cake Recipe

eagle1975

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Rachel Roddy’s Chocolate Almond Cherry Cake RecipeBy Farhana

Looks so light and moist, and that’s because of the amazing buttercream frosting! The recipe from her book, Cookies & Cakes, is made with whipped butter and it takes only minutes to whip up. What makes this buttercream frosted cake taste better is if you add the leftover frosting into your breakfast or you eat it for dinner! The recipe is really easy to follow, and it has superb measurements. This amazing buttercream frosting will go well with any kind of cake. You can simply choose any of your favorite cake recipes and add this light, moist and fluffy buttercream frosting. It’s a pleasant change!

Chocolate Almond Cherry Cake Ingredients

Ingredients- 1 cup all-purpose flour

2/3 cup all-purpose flour

1/2 cup all-purpose flour

pinch of salt

1 heaped (10-12 oz) jar maraschino cherries

3/4 cup butter (melted)

3 1/4 cups granulated sugar (lightly packed)

2 eggs (separated)

1.5 oz. Unsweetened chocolate (finely chopped)

2 tbsp milk (optional)

Nutella and chocolate mousse frosting ingredients

Nutella (1 cup)

Chocolate mousse (6 oz mousse/3/4 cup)

Whipped butter (for the recipe above)

Whipped cream

Almond Cherry Cake Recipe

The instructions for Chocolate Almond Cherry Cake are just simple. You just have to follow these steps to make this Chocolate Almond Cherry Cake.

Step 1. Preheat over to 350 degrees F.

Step 2. Grease your 8-inch spring-form or another cake pan.

Step 3. Combine the eggs and water and set aside for five minutes.

Step 4. In the meantime, combine the flour, salt, and 1/2 cup of sugar in a medium bowl; whisk until well blended.

Step 5. Place the butter in a large bowl. Beat with a hand mixer until it’s very creamy and pale (between a butter texture of light yellow and pale white).

Step 6. Add the remaining sugar while still on the low speed of the mixer. Beat for 2-3 minutes or just until the mixture forms a thick sticky liquid.

Step 7. Add the melted butter mixture to the egg mixture and beat on medium speed until well combined.

Step 8. Gently fold in the maraschino cherries.

Step 9. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Step 10. Let the cake cool on a wire rack, but don’t wait too long.

Step 11. Once the cake is completely cool, remove the cake pan, frost it with the Nutella frosting and cut into 3-4 small squares.

From her book ‘Cookies & Cakes’. The recipe calls for the use of butter, sugar, and egg whites to create a smooth frosting. It is also suitable for vegans as it contains no dairy or eggs. We have tested the recipe frequently and found it to be very popular among women. I served the cake with Nutella chocolate mousse.

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I love writing short stories, poetry, and flash fiction. Some of my hobbies consist of photography, painting, singing, tennis, volleyball, cross-country, and piano.

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