1 cup (240 ml) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 3/4 cups (220 g) all-purpose flour
1/2 cup (50 g) cocoa powder, unsweetened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180 ml) whole milk
1/2 cup (120 ml) strong brewed coffee (cooled)
1/2 cup (120 ml) heavy cream
1/3 cup (80 g) almond butter
2 tablespoons powdered sugar
1 teaspoon almond extract
1/2 cup (50 g) sliced almonds, toasted
1/4 cup (25 g) dark chocolate shavings
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and coffee. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, whip the heavy cream until soft peaks form.
Fold in the almond butter, powdered sugar, and almond extract until smooth and creamy. Keep refrigerated until ready to use.
Place one cake layer on a serving plate. Spread half of the almond cream evenly over the top.
Place the second cake layer on top and spread the remaining almond cream over the surface.
Sprinkle the toasted almonds and chocolate shavings over the top for decoration.
Slice and serve the cake with a cup of coffee or tea. Enjoy this rich and nutty treat at any special occasion!
Store any leftovers in an airtight container in the refrigerator for up to 3 days.