Chocolate Almond Cake Recipe in Urdu English  Masala TV

Ingredients:


For Caramel Topping:
Melted unsalted butter 6 tbsp
Melted unsalted butter for pan
Packed brown sugar 3/4 cup
Honey 1/4 cup
Slivered & toasted almonds 1-1/4 cups
For Cake:
Flour 1-1/4 cup
Cornflour 1 tbsp
Cocoa powder 1/2 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsalted butter 1/2 cup
Sugar 1-1/2 cups
Eggs 3
Buttermilk1 cup
Vanilla essence 1 tsp


Method:


Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds. Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together. Beat butter until fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Add the dry ingredients and mix to combine. Add half the buttermilk, continue mixing, and add vanilla. Pour the batter into the pan. Bake for 45 to 50 minutes or until set in the center and springy. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely.

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