With a fudgy crumb that will remind you of the perfect birthday cake, this mocha almond cake is an easy way to use the leftover brewed coffee in your pot.
- Non-stick cooking spray
- 10 tablespoons (5 ounces) unsalted butter at room temperature
- 1–2/3 cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1–1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup plus 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1–1/2 cups brewed coffee at room temperature
- 1/4 cup sliced almonds
- Preheat the oven to 350 degrees F.
- Grease a 9-inch square baking pan with non-stick cooking spray and line with parchment paper leaving enough overhang to life out the baked cake.
- In a large bowl, use an electric mixer to cream the butter and sugar until they are pale and fluffy, about 4 minutes. Beat in the eggs, one at a time, followed by the vanilla extract and almond extract.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Fold the dry ingredients into the wet ingredients. When the batter starts to get stiff, gently stir in the coffee until there are only a few small lumps.
- Pour the batter into the prepared pan and sprinkle the top with the sliced almonds.
- Bake for 40-42 minutes until a toothpick inserted in the center of the cake comes out with just a couple crumbs.
- Cool the cake for 20 minutes on a wire rack. Run a knife around the edges of the pan. Use the parchment paper to lift the cake out of the pan to continue cooling.
- Serve the cake warm or at room temperature.
Adapted from Fine Cooking