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If you’re looking for a cake that’s simple to make, gluten-free, and completely irresistible, this Moist Almond Chocolate Cake is it. It’s rich, flavorful, and has the most beautiful texture—thanks to the use of whole almonds with the skin on. The almond skins add a subtle nuttiness and extra depth that really sets this cake apart.
And the best part? It’s topped with a thick layer of Chocolate Custard Buttercream—a buttercream so smooth and decadent, you’ll want to eat it by the spoonful. Made with egg yolks, heavy cream, sugar, vanilla, cocoa powder, and a touch of coffee to deepen the chocolate flavor, it’s finished with salted butter for that perfectly balanced finish.
Because it’s made with ground almonds instead of flour, this cake is naturally gluten-free, making it perfect for anyone who needs or prefers a wheat-free dessert without sacrificing flavor or texture
Once chilled overnight, the cake develops a fudge-like consistency that’s soft, dense, and ultra-moist. Paired with the rich custard buttercream, every bite is just the right mix of chocolatey, nutty, and dreamy.
I hope you love it as much as I do.
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