Start the new year right, with this delicious recipe for a nut butter infused chocolate cake from Ezra Cohen Montreal. We’ve brought together the best of both worlds in our easy chocolate cake recipe, including rich dark chocolate and our fan-favorite Natural Almond Butter. Substitute with any of our nut butter flavors for a taste that’s all your own (we bet our Salted Caramel Cashew Butter would pack a real punch!).
This chocolate cake is a spin on a classic recipe from Hershey’s Cocoa, with a dark chocolate twist and a mouthwatering almond butter infusion from the nut-obsessed mind of Ezra Cohen, McGill University graduate and founder of Ezra Cohen Montreal. We’ve also swapped in whole wheat flour instead of traditional all-purpose for a healthy spin. Try it out for a special event, or make it whenever you need to satisfy your sweet tooth.
Easy Dark Chocolate and Almond Butter Cake
What you’ll need:
2/3 cup unsalted butter, softened
1/2 cup Natural Almond Butter from Ezra Cohen Montreal
1-2/3 cup sugar
3 large eggs, at room temperature
1 tsp vanilla extract
2 cups whole wheat all-purpose flour
2/3 cup dark chocolate baking cocoa
1-1/4 tsp baking soda
1 tsp salt
1-1/3 cup whole milk (feel free to sub in almond milk, soy milk, or another non-dairy favorite)
Powdered sugar for dusting
- Preheat oven to 177 degrees C/350 degrees F.
- In a large mixing bowl or the bowl of a stand mixer, cream together butter, almond butter, and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Stir in vanilla.
- In a medium mixing bowl, sift together flour, cocoa, baking soda, and salt. Add dry mixture to wet mixture in batches, alternating with milk. Beat the batter until it’s smooth after each addition.
- Pour batter into a greased 33 x 23 cm pan (13 x 9 in pan) and bake in oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then dust the top with powdered sugar.
Want to elevate your cake with some almond butter frosting? Blend together 1/2 cup softened butter, 1/2 cup Natural Almond Butter, 1-1/2 cups powdered sugar, 2 tbsp milk, and ¼ tsp vanilla. Apply once cake is completely cool.
Bonus tip: Cut cake into small portions and freeze for on-the-go treats whenever you need a chocolate pick-me-up!
Looking for more great nut butter dessert recipes? Try our Pull-Apart Nut Butter Muffins or our Peanut Brittle and Caramel Crunch Ice Cream Pie.