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.