By CountryLiving
For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.
Total Time:
Level:
Moderate
Yield:
Two (9-by 5-inch) loaf cakes
Serves:
24
Ingredients
- 2¼ c. cake flour
- 1 c. cocoa
- 2 tbsp. cocoa
- ½ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 1 c. unsalted butter
- 2 c. granulated sugar
- 1 c. dark brown sugar
- 6 large eggs
- ¾ tsp. almond extract
- 1¼ c. sour cream
- 1 c. confectioners' sugar
- 6 tbsp. heavy cream
- 2 tbsp. Sliced almonds
Directions
- Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.
- Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.
- Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.
- Stir confectioners' sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.