Milk chocolate almonds are my kryptonite. I almost never allow myself to buy them, since I’ll eat an entire bag in one day. One time, I bought one of those huge bags of them from Costco. I don’t even think they lasted a week. SO. GOOD. I have zero self control when it comes to them. ZERO.
It was Ryan’s suggestion to turn my favourite chocolate confection into a cake. I’m actually not sure why I hadn’t thought of it before. I already have the perfect Almond Cake recipe, all I needed to do was pair it with a rich milk chocolate ganache. And so, the Milk Chocolate Almond Cake was born.
IF YOU LIKE THIS MILK CHOCOLATE ALMOND CAKE, CHECK OUT THESE RECIPES!
Turtles Layer Cake
Oreo Cake
S’mores Cake
Reese’s Peanut Butter Chocolate Cake
TIPS FOR MAKING THIS ALMOND CAKE WITH MILK CHOCOLATE GANACHE:
You can use almond extract in place of Amaretto, but only use 1 tsp, and increase the milk to 1 cup.
If you don’t have almond flour you can just replace it with all-purpose flour.
Be sure to use good quality chocolate for the ganache. If you’re limited to what’s in the grocery store, buy the best you can find. Lindt is usually a safe bet.
Whether or not you choose to whip the ganache is completely up to you. My initial vision for this cake was unwhipped ganache so that it would match the color of the chocolate almonds more.
You can use dark chocolate for the ganache instead of milk, but you need to either decrease the chocolate in the recipe to 20 oz or increase the cream to 12.5 oz.
To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
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