Chocolate, Almond & Espresso Cake


  • 200g dark chocolate, chopped
  • 200g unsalted butter
  • 8 eggs
  • 1 x 30ml shot espresso coffee or 1 tsp dry instant coffee
  • 1 1/2 cups caster sugar
  • 1 1/4 cups almond meal
  • 1/4 cup cocoa


  • Preheat the oven to 160 degrees. Spray the base and sides of a 24cm spring-form cake tin and line with baking paper.
  • Melt chocolate & butter in a bowl over simmer water. Add shot of espresso stir to combine and set aside to cool.
  • In cake stand mixer, beat the eggs at high speed for 5 minutes, until they are pale and frothy. Trickle the caster sugar in slowly, still beating, until all the sugar is incorporated.
  • Gently fold the chocolate through the egg mixture.
  • In another bowl, combine the almond meal and cocoa, and fold through the wet ingredients.
  • Gently pour the mixture into the cake tin and cook on the middle shelf of the oven for around 50 – 60 minutes. It should have formed a crust but still be dense and fudgy in the middle. Cool on a wire rack

Download Recipe Here >> Chocolate, Almond & Espresso Cake