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Chocolate Fudge Cake with Creamy Chocolate Almond Frosting

  • 3/4 cup unsweetened cocoa
  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup strong freshly brewed coffee
  • 1 cup SoFresh Almond Vanilla
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp white vinegar
Frosting:
  • 3 1/2 cups confectioners' sugar, sifted roughly
  • 2/3 cups cocoa
  • 1 tsp salt
  • 1/2 cup butter at room temperature
  • 1/2 tsp pure vanilla extract
  • 3/4 tsp pure almond extract
  • 4-5 tbsp SoFresh Almond Vanilla

Instructions

  1. Preheat oven to 350°F.
  2. Grease and line the base of a 10 inch round cake pan with baking paper.
  3. Sieve dry ingredients and set aside.
  4. In a separate bowl mix wet ingredients. Combine wet and dry ingredients and mix until combined.
  5. Pour into pan and bake until cake springs back when lightly touched (45 – 60 minutes).
  6. Cool and frost.
Frosting:
  1. Sift together confectioners' sugar, cocoa powder and salt.
  2. In a separate bowl mix together butter, vanilla & almond extracts and 1/3 of dry ingredients. Add additional third of dry ingredients with 2 tbsp SoFresh Almond and mix until thoroughly incorporated.
  3. Add last third of dry ingredients, and 2 tbsp of remaining SoFresh Almond and mix until thoroughly incorporated. If frosting is too stiff add additional tbsp of Almond Fresh.