One Bowl, One Chocolate Almond Cake

By carvalhohm

Ingredients

• Cake:
• Cooking spray
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 tablespoons honey
• 2 tablespoons dark rum
• 3 large eggs
• 4 ounces bittersweet chocolate (60% cacao), melted
• 1 cup natural (skin-on) almonds, finely ground
• Glaze:
• 2 tablespoons honey
• 1/4 cup sugar
• 3 ounces bittersweet chocolate (60% cacao), coarsely chopped
• 1 tablespoon cold, unsalted butter

Details

Adapted from publishersweekly.com

Preparation

Step 1

To make the cake:

Preheat the oven to 375°F. Coat the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom with parchment or waxed paper. Coat the paper with cooking spray.

In a bowl, with an electric mixer on medium speed, beat the butter, sugar, and cocoa powder until well combined and light in texture. Beat in the honey and rum. Add the eggs, one at a time, beating well after each addition. Stir in the melted chocolate and ground almonds.

Scrape the batter into the pan and bake for 25 minutes, or until a wooden pick inserted in the center comes out with some moist crumbs attached. (The cake will be set around the sides but be slightly fudgy in the center.) Let cool in the pan on a wire rack, then run a metal spatula around the side of the cake and invert. Pull off the paper and set right side up on a cake platter.

To make the glaze:
In a small saucepan, combine the honey and 3 tablespoons of water and bring to a simmer. Add the sugar and chocolate and stir until the chocolate has melted. Remove from the heat, transfer to a bowl, and whisk in the butter, whisking frequently, until the glaze has thickened but is of a spreading consistency, 20 to 30 minutes.

Spoon the glaze over the cake, allowing some to drip down the sides. Let stand until set.