Photo by Gina Moore
SERVES 8–12
Cake
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
6 large eggs, room temperature
1 pound unsalted butter (4 sticks), room temperature
2 cups sugar
2 teaspoons almond extract
Zest of one lemon
½ cup milk, room temperature
Ganache
6 ounces dark chocolate, finely chopped
⅔ cup heavy cream
1 tablespoon amaretto liqueur
½ cup toasted sliced almonds
Cake
Preheat oven to 350 F. Spray a 12-cup fluted pan with nonstick baking spray and sprinkle with flour. In a medium bowl, whisk flour, baking powder and salt together. Into a 2-cup measuring cup with a spout, carefully crack the eggs without breaking the yolks. In the bowl of a stand mixer, cream the butter until pale yellow and add sugar, beating another 2–3 minutes. Add eggs one at a time, beating well after each addition. Add almond extract and lemon zest. Mix well and scrape down the sides of the bowl. Reduce speed to lowest setting and add flour mixture, alternating with milk, until all flour is incorporated into the batter.
Scrape batter into prepared pan. Bake for 60–70 minutes until a cake tester comes out clean. Cool in pan on cooling rack for 10 minutes. Remove from pan to cooling rack—positioned over a foil-lined sheet pan, and cool completely.
Ganache
Place chocolate in a medium heat-proof bowl. In a small saucepan, over medium heat, heat cream until it just starts to bubble around the edges—do not allow to come to a boil. Pour over chocolate and let sit for 30 seconds. Whisk gently, starting in the center and moving out in concentric circles until chocolate is melted and smooth. Whisk in amaretto and let cool for 15–20 minutes. Stir occasionally until ganache has thickened slightly. Pour ganache over the top of cake, allowing to drizzle down the sides. Sprinkle with sliced almonds while ganache is still wet. Allow ganache to set before serving.
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