Chocolate Almond Cake by Zarnak Sidhwa

Ingredients for Chocolate Almond Cake:

For Caramel Topping:

• Unsalted butter 6 tbsp
• Unsalted butter for pan
• Brown sugar 3/4 cup
• Honey 1/4 cup
• Toasted almonds 1-1/4 cups

For Cake:

• Flour 1-1/2 cup
• Corn flour  1 tbsp
• Cocoa powder 1/2 cup
• Baking soda 1 tsp
• Salt 1/2 tsp
• Unsalted butter 1/2 cup
  

Method:

1. Prepare the topping: Generously butter a 10 inch round non stick cake pan.
2. Pour 6 tbsp melted butter into the cake pan and swirl to coat the bottom, sprinkle in brown sugar.
3. Drizzle honey over sugar and sprinkle evenly with almonds.
4. Prepare the cake: Stir flour, cocoa powder, baking soda and salt together.
5. Beat butter until fluffy.
6. Ass sugar and continue mixing.
7. Add eggs, one at a time, beating after each addition,
8. Add the dry ingredients and mix to combine.
9. Add half the butter milk, continue mixing and add vanilla.
10. Pour the batter into the pan.
11. Bake for 45 to 50 minutes or until set in the canter and springy.
12. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter.
13. Let it sit with the pan, still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan.
14. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake.
15. Let cool completely.