Sticky Almond Chocolate Cake [and my 2nd blog birthday]

Last Friday was my two year blog birthday. I kept reminding myself for weeks and then kind of forgot and remembered on Saturday. I'm terrible I know. Obviously occasions like this need to be celebrated with big ass chocolate cakes so here we are. It's truely awesome. 
Dark, chocolatey, gooey....eurgh I love it.  My dentist will never approve. Can someone I know please request this for a birthday so that I can make it again?

I can't believe I've been doing this for two years. I've never stuck at something for so long. If you'd have told me that by my blog's 2nd birthday I'd have a 4 month old baby and a wedding coming up I'd have laughed at you, but here I am and I couldn't be happier. I love you guys for stopping by here everyday and starting this blog is one of the best decisions I ever made. I've met some amazing ladies (both in real life and twitter life) and even won an award. When Matilda is old enough to understand what a blog is I hope she'll be impressed with mine. 

This recipe was adapted from a German chocolate cake recipe. I replaced some of the flour with ground almonds and used almond milk instead of regular milk. The cake would still be amazing on it's own because it's not dry at all. It's very rich and would be realllly good with a drizzle of cream. 

It's best eaten sooner rather than later as whilst the cake doesn't dry out the filling does set a little and goes more like fudge - still delicious but not as runny. 

Three layers might seem abit excessive so if you want a smaller version of the cake I've put the smaller amounts in brackets to save you messing about with a calculator. 

I'm not here to encourage you to eat less cake but for a cake this rich you might get less of a toothache if you have one less layer. 

Sticky Almond Chocolate Cake
(adapted from Yammie's Noshery)

170g (110g) unsalted butter
160g (100g) cocoa powder
240ml (160ml with 2 teaspoons) strong coffee (made with 3 teaspoons instant coffee and 240ml hot water)
480ml (320ml) almond milk
330g (220g) dark brown sugar
300g (200g) caster sugar
3 eggs (2), lightly beaten
1 (3/4) teaspoon vanilla extract
220g (150g) self raising flour
60g (40g) ground almonds
3 (2) teaspoons baking powder
a good pinch of salt

for the filling:
220g (150g) light brown sugar
300g (200g) condensed milk
110g (70g) unsalted butter
3 (2) egg yolks
1 (3/4) teaspoon vanilla extract
200g (150g) flaked almonds
pinch of sea salt
  1. Grease and line three 18cm cake tins and preheat the oven to 180 C / 350 F. 
  2. Melt the butter in a pan and whisk in the cocoa powder. Remove from the heat and transfer to a bowl. Slowly whisk in the milk and coffee.
  3. Add the eggs, sugars and vanilla and whisk until smooth.
  4. Sift in the flour and baking powder and add in the ground almonds and salt. Mix until just combined.
  5. Divide between the cake tins and bake in the oven for 45 minutes. 
  6. When done, leave to cool completely.
  7. When the cakes are cool, make up the filling. Melt the butter in a pan and mix with the sugar, condensed milk, egg yolks, vanilla and sea salt. Bring to the brink of boiling then add the flaked almonds and leave to cool until lukewarm.
  8. Divide into thirds and spread on each layer of the cake, assembling as you go.