Recipe of Perfect Butter pound cake with chocolate almond frosting

Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Butter pound cake with chocolate almond frosting. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Butter pound cake with chocolate almond frosting Recipe. I had a huge craving for a chocolate cake, and I had picked some freshly ground almond butter so I started playing around with making an almond buttercream frosting. Let me just say OMG, it was SO good.

You can cook Butter pound cake with chocolate almond frosting using 12 ingredients and 15 steps. Here is how you cook that.

Ingredients of Butter pound cake with chocolate almond frosting

1. Make ready 6 of eggs at room temperature.
2. Make ready 3 sticks of salted butter at room temperature.
3. You need 8 oz of sour cream at room temperature.
4. Make ready 3 cups of cake flour, sifted twice.
5. Prepare 3 cups of sugar, sifted twice.
6. It’s 1/4 tsp of baking soda.
7. You need 1/2 tsp of butter flavor.
8. Take 1/2 tsp of vanilla.
9. You need 1/2 pint of heavy cream.
10. You need 10 oz of semisweet chocolate.
11. You need 1 tsp of almond flavor.
12. Take 1 cup of chopped almonds.

Spread the remaining frosting on top of the cake and on the sides.Top with sliced almonds if desired.Add butter and sugar to the bowl of a stand mixer.This chocolate pound cake recipe is very similar, but with added chocolate.

Butter pound cake with chocolate almond frosting instructions

1. Cream sugar and butter until light and fluffy..
2. Add eggs one at a time making sure to blend well after each egg..
3. Add vanilla and butter favors..
4. Mix baking soda with sifted flour..
5. Add half of the flour to the butter and sugar and blend well..
6. Add the sour cream and blend well..
7. Add remaining flour and blend until light and fluffy..
8. Grease and flour bunds cake pan. Pour batter into pan and bake in a oven preheated to 325 degrees for 1 1/2 hours..
9. Test for doneness by inserting a cake pick into the middle of cake..
10. FROSTING: Heat heavy cream just to a boil..
11. Break chocolate into pieces, add to cream and stir until melted..
12. Add almond flavor..
13. Let cool at room temperature. Chill in fridge for 30 minutes..
14. Whisk until thickened to a spreadable consistency. Spread over entire cake and sprinkle with chopped almonds. Yummy !.
15. Please note: all ingredients should be at room temperature, flour and sugar should be sifted twice for best density and height results..

A timeless dessert that combines the density of pound cake and the richness of chocolate.DIRECTIONS. whip butter until fluffy. add almond butter and continue whipping. add vanilla extract an molasses. slowly add powdered sugar and whip until blended and fluffy.Place the other cake half on top of the frosted cake half.

Pound cakes are always rich desserts.This one is a rich, dense, and filling cake.You won't need more than one piece because it's so rich.The drizzled chocolate on top is just as incredible and really adds flavor to the pound cake.The chocolate cake I picked is the recipe on the back of the Hersheys Cocoa container, except I replaced regular milk with Almond milk, and used an egg replacement.