This post may contain affiliate links. Read my disclosure policy. This almond nutella cake walks on the wild side. It’s a flavor explosion – combining the best of some of my favorite deserts. It has the coffee goodness of a tiramisu cream with the nutty sweetness of macaroons and is laced with chocolatey nutella. The layers are kind of like giant macarons but the batter is not as finicky and is much more forgiving. This cake can be made in advance since it is best served the next day, after the almond layers have had a chance to soften and take on some of the coffee infused cream. This is also a gluten free cake! That’s great news for those of you who are gluten free! 🙂
This cake was based on a recipe shared with me by one of my readers, Anna. It is exactly as she described, “delicious.” P.S. Anna also adds shaved chocolate espresso beans between the layers and over the top, but I couldn’t find any and was way too eager to make the cake! Anna, thank you so much for sharing this goodness with me :).
Ingredients for Macaron/Almond Cake Layers:
325 grams super finely ground almond flour (*see note below) *measured correctly 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup. 1/4 tsp salt 6 large egg whites, room temp 1/2 Tbsp vanilla extract
For Frosting, Filling & Toppings:
3 cups heavy whipping cream 1/4 cup granulated sugar 2 tsp coffee extract or almond liquor or chocolate liquor 2 tsp vanilla extract 1/3 to 1/2 of a 26.5 oz Nutella jar Semisweet chocolate bar for decor
Prep:
- Trace three 8-inch circles on parchment paper (I baked all 3 layers at once – two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over the marker. Lightly butter top of the parchment paper with a paper towel. Arrange baking racks for both pans to fit in the center of the oven (the first was in the top third of the oven and the second was in the bottom third).
How to Make the Almond Nutella Cake Layers:
In a large bowl, combine: 325 grams almond flour (3 1/2 cups lightly packed) with 1/2 cup sugar, and 1/4 tsp salt, and thoroughly whisk together until no large clumps of flour remain.
In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for 1 minute or until soft peaks form. With the mixer on, add in 1/2 Tbsp vanilla. With the mixer still on, add 1/4 cup sugar and continue beating on high speed for 2-3 min or until stiff but manageable. 3. Fold the egg whites into the almond meal gently, about 1/2 cup at a time until no streaks remain.
Divide and spread batter evenly onto the three traced circles of your parchment paper. The more evenly you spread them now, the prettier they will be when stacked later. Bake at 325˚F for 12 min, rotate pans and bake another 12 min. Turn oven off and keep in the oven another 15 min. You want the top to be dry and crunchy on the outside and soft inside. Remove from oven and let cool to room temp.
Making the Frosting:
- In the bowl of your mixer, combine 3 cups heavy whipping cream with 1/4 cup sugar and beat on high speed (1 min) until soft peaks form, add in 2 tsp coffee extract and 2 tsp vanilla extract and continue mixing on high (1-2 min) until spreadable but don’t overbeat or you’ll end up with a lumpy buttery cream. Cover with plastic wrap and refrigerate frosting until ready to use.
Assembling the Almond Nutella Cake:
Spread nutella on the bottom of two of your cake layers and set aside. Add nutella based on how sweet you like your cakes – I used 1/2 a tub for my fierce sweet tooth but you can use less 1/3 if you prefer less sweetness
Place the third cake layer (without nutella on it) on a cake stand and cover generously with frosting. Top with the next layer, nutella-side-down. Cover the top with frosting. Repeat with last layer then frost the top and sides of the cake. I piped a border around the top of the cake with my Wilton Open-star frosting tip.
Top with chocolate shavings, chocolate curls, or grated chocolate covered espresso beans. Refrigerate the cake for 6-8 hours, or overnight since the almond layers need time to soften up; otherwise it will be difficult to slice the cake. Also, for ease of slicing, remove the cake from the refrigerator about 30 min before serving.
♥ FAVORITE THINGS ♥
