This traditional Austrian style chocolate cake is delicious with or without the icing. Packed with wholegrain goodness, it slices easily and keeps well – perfect with a cup of tea or coffee.
Chocolate Almond Cake
Cocoa Almond Topping
180°C, Fan 160°C, 350°F, Gas 4
Really delicious cake, unusual sort of mild spiced chocolate cake. I made two 1 lb loaf cakes instead of a 2 lb one, cooking them for about 35 minutes. I made 3 times the icing & filled the cakes with some of it as well as icing the top as the recipe says. ( I made the single quantity of icing first, but ended up making triple quantity as it over cooked when I simmered it for 8 minutes as the recipe suggested, & it hardened like fudge. The triple quantity worked better, I cooked it for 6/7 minutes, & as there was more of it it didn't solidify as quickly. Absolutely wonderful flavour.
Many thanks for your review and lovely feedback. We have since spoken with our recipe development team and taken your comments on board and amended the method to reflect a little less simmering time and also to allow to cool, as the topping will thicken whilst cooling. Best wishes, Doves Farm.
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