Chocolate Frangipane Cake

Hi guys!

It was time for a new experiment. I wanted to combine 2 of my favorite flavors into one cake: chocolate (what else?) and Frangipane. It worked!

What we need:

Chocolate cake:

  • 200 g butter
  • 200 g sugar
  • 200 g self-raising flour
  • 90 g cocoa powder
  • 3 eggs
  • Bundt cake mold
  • Dr.Oetker baking spray

Frangipane:

  • 125 g butter
  • 125 g sugar
  • 120 g almond powder
  • 20 g flour
  • 2 eggs

How To:

Chocolate cake:

  1. Preheat the oven at 180°C
  2. Mix together sugar and butter
  3. Add the eggs and mix it all together
  4. Add flour and mix until the batter becomes smooth
  5. Spray the baking mold and fill the mold with chocolate batter

Frangipane:

  1. Mix together sugar and butter until the sugar is completely absorbed
  2. Add the eggs
  3. Mix in the flour and almond powder
  4. Add the batter to the chocolate one
  5. Use a spoon to blend both batters a bit
  6. Bake for about 1 hour

Think of it as a marble cake. First you put the chocolate batter in the mold and then the frangipane. Try to blend them a bit as you would do with a marble cake. When the cake comes out, you’ll have mixed parts and all chocolate or all frangipane parts 🙂 Yumm!

By the way: chocolate cakes can often become a bit dry. In this one, the frangipane keeps the cake moist. Yay!

I hope you like my little experiment 😉

Have a delicious day ❤
xxx Sarah

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13 gedachten over “Chocolate Frangipane Cake

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  1. Under the frangipane part of the recipe, you say to mix in the flour and almond powder, but the only flour you mention in the ingredients is for the cake. Please advise.

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      1. Thank you.

        Just 20g of flour? And by flour, do you mean self-raising flour like is used for the chocolate cake or just normal flour? I just want to be sure because I don’t want to have to make a quarter pound of almond powder again due to a misunderstanding.

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          1. It turned out OK. Concerned about the taste of the almond against the taste of the chocolate, I added a bit of almond extract (perhaps not even 1/8 tsp.) to the frangipane as well, but ultimately I found that the chocolate still greatly overpowered the almond, such that I rarely tasted it at all. I often like my cakes better after they’re given a day or so in the refrigerator, so I’ll let you know if I change my mind, but I’m guessing that I won’t make this again. However, I will probably use the frangipane recipe here as the basis for some sort of almond cake/brownie/bar in the future. That’s what I was searching for in the first place. Thanks.

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            1. Hi Ryan. Sad to hear you didn’t enjoy the cake like I did. I hope it will taste better after a day in the fridge but I guess that chocolate will always be slightly overpowering the almond. It is after all a chocolate cake with frangipane.
              Have a nice day! Sarah

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