Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness! Chocolate Cakes are always delicious!

Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds. Perfect as an afternoon tea cake or a dessert cake

For this recipe, I've used my basic pound cake recipe and switched it around so you end up with a double chocolate pound cake, with the addition of using ground almonds as a part substitute for some of the flour in the recipe.

In addition to cocoa powder, I've also used melted chocolate. This gives the pound cake a lovely rich, soft texture and keeps the cake nice and moist too.

This is a flexible recipe. You can add whatever chocolate you prefer, such as dark, white or milk chocolate.

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For the flour combination, you can swap the ground almonds for ground hazelnuts, or omit the ground nuts altogether and use all flour.

This is a great recipe you can use for an everyday cake recipe just to have with a cup of coffee, or you can use it to make cupcakes, or do it in 2 round pans and make a birthday cake with some frosting and decorations.

Once you've tried this recipe, I am sure you will make it time and time again. So here's the recipe, and enjoy!

Equipment you'll need

You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan)

The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!

Ingredients

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml Milk
1 cup or 200 g sugar
2 large eggs (lightly beaten)
1 cup or 140 g Plain / All purpose flour
3/4 cup or 85 g ground almonds or ground hazelnuts. (If you don't want nuts, substitute for 85g, 1/2 cup extra flour)
4 tbsp cocoa powder
1 teaspoon Instant coffee dissolved in 1 Tablespoon Hot Water OR 1 Tablespoon Expresso coffee
1/3 cup or 50 g melted chocolate (any chocolate available)
2 teaspoons baking powder
1/4 teaspoon salt

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here how to line.

How To Line a Loaf or Pound Tin

2. Get all your ingredients ready, i.e melt the chocolate in a bowl over heated water or in 15 second intervals in the microwave until it turns to liquid, sieve the flour and cocoa powder together and add the salt and baking powder to the flour etc. (all dry ingredients together)

Chocolate Almond Pound Cake, prepare dry ingredients

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dissolved coffee.

Creaming butter and sugar

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

5. Add the milk with half of the flour mix and all the ground almond/walnuts, keeping the mixer on a slow speed.

Once combined, add the rest of the flour and finally, all the melted chocolate, making sure everything is well combined.

Chocolate almond pound cake batter showing consistency

6. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 55 minutes

7. Have a cup of tea!

Allow to cool. Store in an airtight container.

Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds. Perfect as an afternoon tea cake or a dessert cake

This cake is best eaten the following day, although it doesn't usually last that long!

Recipe Card

Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds. Perfect as an afternoon tea cake or a dessert cake

Chocolate Almond Pound Cake

Yield: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!

Ingredients

  • 3/4 cup or 175 g softened butter
  • 2/3 cup or 150 ml Milk
  • 1 cup or 200 g sugar
  • 2 large eggs, lightly beaten
  • 1 cup or 140 g Plain / All purpose flour
  • 3/4 cup or 85 g ground almonds or ground hazelnuts. (If you don't want nuts, substitute for 85g, 1/2 cup extra flour)
  • 4 tbsp cocoa powder
  • 1 teaspoon Instant coffee dissolved in 1 Tablespoon Hot Water OR 1 Tablespoon Expresso coffee
  • 1/3 cup or 50 g melted chocolate
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Heat oven to 170c, 325F. Grease and line your baking tin. See here how to line.
  2. Get all your ingredients ready, i.e melt the chocolate in a bowl over heated water or in 15 second intervals in the microwave until it turns to liquid, sieve the flour and cocoa powder together and add the salt and baking powder to the flour etc. (all dry ingredients together)
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dissolved coffee.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  5. Add the milk with half of the flour mix and all the ground almond/walnuts, keeping the mixer on a slow speed. Once combined, add the rest of the flour and finally, all the melted chocolate, making sure everything is well combined.
  6. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 55 minutes
  7. Have a cup of tea!
  8. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 77mgSodium: 338mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 6g

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17 thoughts shared

  1. I made this today. It was scrumptious! Perfect blend of sweetness and chocolate flavor. The almonds were perfect. My guests had seconds and could not stop praising.

    Thank you for the recipe. Will make it again for coffee hour at church this Sunday.

  2. I followed your receipe and it is the best pound cake I have ever made! I guess the magic of almond powder counts. Thanks a lot for sharing.

    1. Hi Nancy, so happy you enjoyed the cake! I love using almond in baking. If you enjoy the flavor and texture, you might also want to try our Pecan and Almond cake (you can swap the nuts for walnuts etc or simply leave them out, add raisins and so on. It’s very flexible!) Here is the recipe if you’d like to take a look https://lovefoodies.com/moist-pecan-almond-loaf-cake.html
      Thanks very much for taking the time to write in and let us know about the recipe. Have a super weekend!

  3. Comment author image

    Michelle Towle

    says:

    Has anyone tried it with a different chocolate? I like darker chocolate….milk chocolate is not my favorite. Just wondering if the using something like semi-sweet would leave the recipe sweet enough….looks yummy!

    1. Hi Michelle, I’m sure dark chocolate would also work. If you are worried it won’t be sweet enough you could always add an extra Tablespoon of sugar to the recipe. The ground almonds in it do also add a little extra sweetness, although not a huge amount. Let us know what you end up doing, it’s always useful to have different ideas from everyone!

    1. Hi Pat, I use the normal ‘cooking’ milk chocolate you get in the baking section of the supermarket, although I’ve also used regular eating milk chocolate before and it has also come out delicious.
      mary