Dark ROCA Cake
This rich chocolate cake is perfect for any occasion.
Prep
Prep Time: Approx. 20 min
Total Time: Approx. 55 min
Yield: 1 Cake
Serves: 16 (layered cake)
Ingredients
1 (18 ¼ oz) package devil's food cake mix
2 tbsp cake flour
1 cup finely ground Almond ROCA
½ cup water
½ cup vegetable oil
4 large eggs
chocolate frosting, store bought or your favorite recipe
Directions
Preheat oven to 350°F.
Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, cake flour, half of the finely ground Almond ROCA, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pans and smooth it out.
Bake for 27-32 minutes (or until a toothpick inserted in the center comes out clean)
Allow to cool in the pans on a wire rack for 20 minutes.
Now is the time to start preparing your frosting.
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half and frost.
Sprinkle the top with the remaining finely ground Almond ROCA
