Almond Fudge Ring Cake
Submitted by madtld
Chocolate fudge bundt cake coated with sliced almonds and drizzled with glossy chocolate glaze creates an impressive centerpiece dessert that’s easier than it looks.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the cake that makes people think you went to pastry school.
The pan gets coated with sliced almonds before you pour in the batter, so when you flip it out, the whole thing is covered in toasted nuts.
Top it with chocolate glaze that drips down the sides and you’ve got instant bakery vibes.
Pro Tips
- Generously grease the bundt pan before coating with almonds
- Use Bisquick for foolproof texture
- Beat on medium speed for the full 4 minutes to develop structure
- Let it cool only 5 minutes before inverting
- Pour glaze over the completely cooled cake
Variations
- Use pecans or hazelnuts instead of almonds for different nutty flavor
- Add espresso powder to the batter for mocha depth
- Top with white chocolate glaze for stunning contrast
Ingredients
Directions
Heat oven to 350℉ (180℃).
Generously grease 9 cup bundt cake pan; coat with almonds.
Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Pour into pan.
Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.
Invert on wire rack or heatproof serving plate; remove pan.
Cool cake completely.
Spread top with Chocolate glaze, allowing some to drizzle down side.
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