Almond Chocolate Cake

Almond Cake

1. Preheat the oven to 180 ºC.
2. Grease three 6-inch round cake pans with melted butter.
3. In a large mixing bowl, combine Blue Key Superfine Superwhite Flour, almond flour and baking soda. Whisk lightly. Set aside.
4. In a separate bowl, add in full cream milk and melted butter. Whisk until well combined. Set aside.
5. In a large mixing bowl, beat eggs and caster sugar together on high speed.
6. Turn mixer on low speed and gently add in the milk and butter. Gradually add in the flour mixture and continue to mix until combined.
7. Divide batter evenly between the prepared cake pans.
8. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cakes from oven and allow to cool for about 10 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting

1. In a large mixing bowl, combine icing sugar and hot water. Stir until icing sugar is fully diluted.
2. Stir in Star Brand Vanilla Flavour and set the icing sugar mixture aside to cool.
3. In a separate mixing bowl, whisk butter until light and fluffy.
4. Gradually add in the icing sugar mixture and continue whisking until smooth and creamy. Set aside.

Chocolate Drip

1. Melt semi-sweet chocolate chips in a medium bowl over a pot of boiling water (double-boil method).
2. Transfer the melted chocolate into a small piping bag. Set aside

CAKE ASSEMBLING

1. Place the first cake on a round cake board. Spread buttercream frosting evenly on top of the cake.
2. Add the second layer of cake and spread buttercream frosting evenly on the top of the cake.
3. Add the remaining layer and spread buttercream frosting on top and the sides of the cake.
4. Pipe the melted chocolate on the edges of the cake. The weight of the melted chocolate will push it out to the sides and drip naturally.
5. Sprinkle toasted almond slices on the edges of the cake.