Moist Almond Cake with Milk Chocolate Peanut Butter Mousse

I love a simple sheet cake, and this Moist Almond Cake Recipe with Milk Chocolate Peanut Butter Mousse is so special and unique. I love a classic chocolate sheet cake, and sometimes I crave something a bit different. This tender almond-based sponge cake is so moist and full of flavour with a fluffy and creamy milk chocolate peanut butter mousse!

You will find this cake irresistible and one slice just isn't enough!

WHAT MAKES THIS ALMOND CAKE SO MOIST?

This lovely cake stays so moist because it uses a unique method -- it uses warm milk!

Heating the milk before adding it to the batter serves two purposes:

• first, it helps dissolve some of the sugar which ensures that the moisture will be on lockdown. When sugar is fully dissolved, it will bind moisture.

• second, it will allow the starch in the flour to swell and hydrate so that the moisture is captured in the batter and less is lost during baking.

HOW TO MAKE MOIST ALMOND CAKE

• STEP 1). First heat the milk. Place milk, almond extract and ⅓ cup of sugar in a medium saucepan over low heat for 3-4 minutes while stirring occasionally until the milk is warmed through and sugar is dissolved. Turn off the heat and let cool for 5-10 minutes.

• STEP 2). Combine dry ingredients. Place flour, almond flour, the remaining ¼ cup of sugar, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.

• STEP 3). Add melted butter and eggs to the dry ingredients and begin whisking to break up the yolks. Gradually add the milk mixture to the flour mixture while whisking until it forms a smooth batter.

• STEP 4). Pour the batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes until the cake is golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely.

HOW TO MAKE CHOCOLATE MOUSSE

• STEP 1). Combine milk chocolate, water and espresso powder in a small saucepan over medium-low heat and stir until smooth. Remove from heat and place into a clean bowl.

• STEP 2). Stir peanut butter into the milk chocolate mixture and let cool to room temperature.

• STEP 3). Whip the cold cream until it forms soft peaks and fold it into the chocolate mixture. Spread it over cooled cake and chill for 1 hour. Dust with icing sugar and top with toasted sliced almonds before serving.

TIPS FOR MAKING THIS MOIST ALMOND CAKE RECIPE

• Let the milk cool slightly and try not to overheat it. It just needs to be warm enough to dissolve the sugar, but not so hot that it scalds.

• Do not over-mix. Since this is a simple melt and mix one bowl cake, it is important that you do not over-mix the batter. Use a whisk or a hand mixer and mix until the batter is smooth, but no further than that.

• Watch the baking time - this cake is done when a skewer comes out clean. It will not get very golden on top. In fact, it will stay rather pale with just the edges turning golden.

WHICH CAKE PAN TO USE?

This recipe makes a simple thin sheet cake that will fit a 9x9-inch square baking pan or an 7x11-inch rectangular brownie pan. If you try using a 9-inch round pan, there will be slightly more batter for that size so it will make a taller cake and you may need to bake for 5-10 minutes longer.

Moist Almond Cake with Milk Chocolate Peanut Butter Mousse

Christina Marsigliese

A super moist and tender almond butter cake with a creamy EASY milk chocolate & peanut butter mousse!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 12 servings

Ingredients

  

For the Cake:

• 1 cup 237ml milk
• ½ teaspoon almond extract
• ¾ cup 150g granulated sugar, divided
• 1 ⅓ cups 190g all-purpose flour
• ⅔ cup 65g almond flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup 75g melted butter
• 2 large eggs at room temperature

For the Mousse:

• 4 oz 113g milk chocolate
• 3 tablespoon 45ml water
• ½ teaspoon instant espresso powder
• ¼ cup 60ml smooth peanut butter
• 1 cup 237ml 35% whipping cream

Instructions

 

• Preheat oven to 350°F. Line a 9x9-inch square pan with parchment paper leaving a 2-inch overhang at each side.
• Place milk, almond extract and ⅓ cup of sugar in a medium saucepan over low heat for 3-4 minutes while stirring occasionally until the milk is warmed through and sugar is dissolved. Turn off the heat and let cool for 5-10 minutes.
• Place flour, ground almonds, the remaining ¼ cup of sugar, baking powder, baking soda and salt in a large bowl and whisk to blend evenly. Add melted butter and eggs and begin whisking to break up the yolks. Gradually add the milk mixture to the flour mixture while whisking until it forms a smooth batter.
• Pour the batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes until the cake is golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
• For the mousse, combine milk chocolate, water and espresso powder in a small saucepan over medium-low heat and stir until smooth. Remove from heat and place into a clean bowl. Stir in peanut butter and let cool to room temperature. Whip the cold cream until it forms soft peaks and fold it into the chocolate mixture. Spread it over cooled cake and chill for 1 hour. Dust with icing sugar and top with toasted sliced almonds before serving.