Mini Almond Cakes with Chocolate Glaze

Featuring the delicious flavors of almond paste, vanilla and chocolate, these Mini Almond Cakes with Chocolate Glaze are a wonderful dessert for Christmas, Thanksgiving or any holiday celebration. A sweet almond cake is topped with a dark cocoa chocolate candy glaze for a decadent dessert everyone will love. Top it with whipped cream and fresh raspberries for added color and texture.

Prep20 min
Total Time1 hr 30 min
Skill LevelBeginner

Amount4 cakes

Ingredients & Tools
Instructions

Ingredients

Cakes
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
4 ounces almond paste (about ½ cup)
1/2 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs

Glaze
1/2 cup Dark Cocoa Candy Melts Candy
2 tablespoons heavy whipping cream
Fresh raspberries, to serve (optional)

Tools
Mini Round Cake Pan Set
Cooling Grid

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare Mini Round Cake Pans with vegetable pan spray.
In small bowl, stir together flour, baking powder and salt.
In large bowl, beat almond paste and sugar with electric mixer on medium speed until fine crumbs form. Add butter and vanilla; beat until well blended. Add eggs; beat until well mixed.
Add flour mixture to batter and mix just until blended. Divide batter evenly among pans, smoothing tops.
Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling grid 5 minutes. Remove from pans, loosening edges if necessary. Cool completely on grid.
For glaze, heat dark cocoa candy melts and cream in microwavable bowl on high 30 seconds; whisk until candy is completely melted. Divide evenly and spread over each cake. Garnish with raspberries, if using.