Q1: What is the absolute, number one secret to my frosting that looks curdled or greasy?

The secret is to use room temperature butter. If your butter is too cold, your frosting will be lumpy. If your butter is too warm or melted, your frosting will be a greasy, soupy mess. It should be soft enough that your finger can leave an indent, but not so soft that it is shiny or oily.

Q2: Can I make this cake ahead of time for a Christmas party?

Yes, this is a perfect make-ahead cake! You can bake the cake layers and make all the other components a few days in advance. For the freshest and most impressive result, it is a great idea to assemble and decorate the cake on the day of your party.

Q3: Can I make this recipe nut-free?

To make this cake nut-free, you can simply substitute the 1/2 cup of almond flour with an equal amount of all-purpose flour. Be sure to also omit the almond extract and the almond liqueur from the frosting.

Q4: Can I make this cake non-alcoholic?

Yes, absolutely! To make a delicious, non-alcoholic version, simply substitute the 2 tablespoons of almond liqueur in the frosting with an equal amount of milk or cream.

Q5: What is "blooming" cocoa powder?

"Blooming" is a simple but brilliant professional technique where you whisk your cocoa powder with a hot liquid (like the hot water in this recipe, or hot coffee or oil) and let it sit for a few minutes. This is the key that dissolves the cocoa powder granules and releases their deep, rich, and complex chocolate flavor compounds.

Chocolate Almond Cake (A Holiday Showstopper!)

An elegant and festive recipe for a Chocolate Almond Cake with Sugared Cranberries, a perfect showstopper for a Christmas or holiday dessert table. This from-scratch, two-layer cake features a rich and moist chocolate almond sponge, flavored with allspice and cardamom. The cake is frosted with a fluffy almond-flavored buttercream and filled with a layer of beautiful, sparkling sugared cranberries. The entire cake is then topped with more of the glistening cranberries for a stunning presentation.

Author: Evelyn

Ingredients

For the Sugared Cranberries:
1 1/2 cups granulated sugar
2 cups cranberries, fresh or frozen
1/2 teaspoon ground cardamom
For the Cake:
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
3/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
For the Frosting:
4 sticks (2 cups) unsalted butter, at room temperature
6 cups confectioners’ sugar
1 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons milk
2 tablespoons almond liqueur (such as Amaretto) or more milk

Instructions

Make the Sugared Cranberries: Bring 3/4 cup of granulated sugar and 3/4 cup of water to a simmer to create a simple syrup. Pour the syrup over the cranberries in a bowl and let them sit for 1 hour. Drain the cranberries, then toss them in a mixture of the remaining 3/4 cup of sugar and the cardamom. Spread them on a baking sheet to dry for 2 to 3 hours, rerolling them in the sugar occasionally.
Make the Cake: Preheat the oven to 325°F. Grease and line two 9-inch round cake pans.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, and cardamom.
In a separate large bowl, whisk 1 cup of hot water into the cocoa powder until smooth. Let it cool slightly, then beat in the eggs, granulated sugar, buttermilk, oil, and vanilla.
On low speed, gradually add the dry ingredients to the wet ingredients and beat until smooth.
Divide the batter between the prepared pans and bake for 30 to 35 minutes. Let the cakes cool completely on a wire rack.
Make the Frosting: In a large bowl, beat the room-temperature butter, confectioners’ sugar, and salt on medium speed. Add the vanilla and almond extracts, then beat on high until creamy. Add the milk and almond liqueur and beat until light and fluffy.
Assemble the Cake: Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup of frosting, then sprinkle with the halved cranberries.
Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting.
Decorate the top of the cake with the remaining whole sugared cranberries.

Notes

This is a showstopper layer cake that is perfect for a special holiday celebration like Christmas dinner.
The sugared cranberries require several hours to dry, so it is best to make them well in advance.
The cake layers can be made one day ahead and wrapped tightly in plastic wrap once cooled.
‘Blooming’ the cocoa powder in hot water is a key step that intensifies the rich chocolate flavor of the cake.

Find it online: https://cookupjoy.com/chocolate-almond-cake/