Dark Chocolate & Almond Nougat Cake

Unable to load

15 Ingredients

3teaspoons baking powder
2 1/2 cup plain flour
2 cup milk
400grams dark chocolate, chopped
1teaspoons bicarbonate of soda
2tablespoons honey
1 cup baking cocoa
100grams mini white marshmallows
200milliliter pure cream
200grams honey almond nougat bars
4 free range eggs
1 1/2 cup caster sugar
1 1/2 cup almond meal
40grams natural sliced almonds (to serve)
1 cup vegetable oil

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 170°C. Grease 2 x 20cm round cake pans and line bases and sides with baking paper.

Step 2 of 5

Sift flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl. Add almond meal and sugar. In a separate large bowl, whisk eggs, milk and oil together. Add to flour mixture and stir with a wooden spoon until combined. Gradually pour in boiling water, stirring until smooth. Divide batter evenly between pans. Bake for 45-55 minutes or until a skewer inserted into centres comes out clean. Cool cakes completely in pans. Trim tops of cakes to level, if needed.

Step 3 of 5

Meanwhile, to make the ganache, heat cream in a small saucepan over low heat. Place chocolate in a bowl. Pour over cream and set aside for 5 minutes. Stir well until smooth.

Step 4 of 5

To make the honey fluff, melt marshmallows and honey together in a microwave-safe bowl on medium power (50%) in 30-second bursts or until puffed up and melted. Stir to combine. Working quickly, spread one of the cakes with mixture. Sandwich together with remaining cake, cut side down. Chill cake for 10 minutes or until filling sets.

Step 5 of 5

Spread ganache over cake and chill for 30 minutes or until set. To serve, decorate with sliced nougat and almonds.