Almond Roca Chocolate Cake Recipe (easy steps)

Almond Roca Chocolate Cake Recipe is one of my favorite cakes. The recipe is straightforward, and the ingredients are pretty cheap. The cake is moist, chocolatey, and has a nice almond flavor. The frosting is cream cheese-based, giving the cake a light and smooth texture.

In a blog post, I wrote about this cake in detail. I even compared this cake to a famous chocolate cake brand, Twinkie. I concluded that it tastes similar and is less than half-price!

What is Almond Roca Chocolate Cake?

Almond Roca is similar to Rocamadour, except it is made from almonds, not hazelnuts. I never knew about the Almond Roca brand until my husband brought it for me to taste. Due to the short shelf life of roasted almonds, Almond Roca does a better job at maintaining its integrity.

Almond Rocan cakes are baked in an aluminum pan and feature a sweet almond filling wrapped in a combination of chocolate cake crumbs and an almond meal.

Almond Roca Chocolate Cake Recipe is just like the original brand, except it has a chocolate cake bottom, a fluffy chocolate frosting, and a crunchy almond roca topping. If your family loves chocolate and almonds, this cake is perfect for dinner parties!

Almond Roca Chocolate Cake Recipe
Almond Roca Chocolate Cake Recipe

How to make Almond Roca Chocolate Cake Recipe?

  • Prepare Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 10

Dietary Information: Vegetarian, Gluten-Free, Dairy-Free, Refined Sugar-Free, No Sweetener Added.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsweetened cocoa powder, sifted (I used Dutch processed)
  • 4 ounces unsweetened chocolate, chopped (I used a combo of bittersweet dark chocolate chips and semi-sweet chocolate chips)
  • 3/4 cup plus 2 tablespoons granulated white sugar (or 1 cup brown sugar) [plus additional for sprinkling on top] [I use mini. Sift the white sugar before measuring it. The sifted brown sugar is unevenly packed and can be as large as 3/4 cup or as small as 1/2 cup.]
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 large eggs, beaten (I used large organic eggs)
  • 1/3 cup plus 2 tablespoons whole milk [plus additional for brushing on top] [I use whole milk, and then I add 2 tablespoons of skim milk to make it thick enough to spread. I use a mixture of half and half and water for the skim milk.]

Almond Roca Chocolate Cake Recipe Instructions:


Preheat your oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray. Set aside.


Whisk together the flour, baking powder, baking soda, salt, cocoa powder, and white sugar (or brown sugar) in a large mixing bowl. Set aside.


In a medium microwave-safe bowl, melt the butter in the microwave. If your butter is not at room temperature, cut it into small pieces so it will melt quickly and evenly. Add the chopped chocolate and stir to combine. Let sit for 1 minute until the chocolate melts slightly. Then, whisk until well combined.


Pour the melted chocolate and butter into the dry ingredients. Stir to combine well with a rubber spatula or wooden spoon (if mixing by hand). If you mix it well, you don’t need to sift the dry ingredients and wet ingredients together.


Add the eggs and milk, and beat slowly until well incorporated. The batter will be very liquid. That’s okay because the cake bakes up nice and fluffy.


Pour the batter equally into your cake pans (I used two 9-inch ones).


Bake in the middle rack of your oven for 40 minutes (or 40 minutes for two 9-inch cake pans). For two pans, check on them at 20 minutes and 30 minutes. The cakes are made when a toothpick inserted in the center comes out clean or with just a few crumbs attached.


After you take the cakes out of the oven, let them sit in their pans for 15 minutes to cool completely before moving them to a wire rack to cool completely.


Once completely cool, frost them with your favorite frosting recipe and sprinkle them with almonds. Add more than 2 tablespoons of confectioners’ sugar or 1/2 cup of sifted white sugar if needed.

STEP 10.

Make sure to refrigerate any leftovers within 2 hours to keep the cakes soft and moist.

STEP 11.

Pour the cake into a round pan and freeze it for 30 minutes. The frozen cake will be easier to slice, but I recommend cutting it into small squares (about 2 or 3 inches each). If you want to freeze the whole cake, slice it in half first and wrap each in plastic.

You can also use a long rectangular cake pan to freeze two cake layers together. Slice it in 2 or 3 inches and freeze each cake layer. When you are ready to use it, thaw one layer at a time and use it to make a cake.

Serving ideas for Almond Roca Chocolate Cake Recipe

1. Ice the cake with Cool Whip to make a creamy chocolate cake.

2. Pour and spread the cake filling on the cooled cake and freeze it for about 15 minutes before serving.

3. Place some frosting on a plate, place the frozen cake in the middle, and smear some frosting over it to serve.

4. Garnish with crushed almonds and serve with more crushed almonds on top of each slice if desired.

5. Make chocolate crumbs with either chocolate cake or chocolate brownies.

6. Serve with a cup of coffee after dinner, as a snack while studying, or as a small sweet treat to keep you going until your next meal.

7. I like to use the food processor when making crumbs, but you can use a Ziploc bag and rolling pin or 2 forks to crush them into tiny pieces if necessary.

8. Bake the frozen cake in two 9-inch round pans at 350 degrees F for 40 minutes or any other baking time your cake maker recommends.

9. To store the sugar-free chocolate cakes when completely cooled, cover them with plastic wrap and refrigerate them before serving (for up to 2 days).

10. Avoid breading or marinating the chicken before roasting it. Bake it instead and serve it with vegetables and your favorite dipping sauce!

Nutrition Facts of Almond Roca Chocolate Cake Recipe

Calories 674 calories per slice
Serving size 1/12 of cake (about 2 inches in diameter and about one inch in height)
Carbohydrates 64.4 grams per slice, or 6.3 grams per 1/12 of cake
Sugars 54.5 grams per slice, or 5.4 grams per 1/12 of cake
Protein 21.4 grams per slice, or 2.1 grams per 1/12 of cake
Fats 34.1 grams per slice, or 3.4 grams per 1/12 of cake
Fiber 10.7 grams per slice, or 1.1 grams per 1/12 of cake
Minerals 233.2 milligrams per slice, or 2.35 milligrams per 1/12 of cake
Vitamin C 17% of the RDA per slice, or 1.7% per 1/12 of cake
Calcium 38% of the RDA per slice, or 3.8% per 1/12 of cake
Nutrition Facts of Almond Roca Chocolate Cake Recipe


You can prepare this dessert as a rich, fluffy chocolate cake or eat it as a delicious chocolate mousse. As a result, it makes a nice dessert to serve at all sorts of social gatherings, such as cocktail parties, baby showers, family reunions, and birthday celebrations. The best part is that it can be eaten anytime you feel like having a sweet treat.

The Almond Roca Chocolate Cake Recipe is one of the most nutritious desserts made with a chocolate glaze and almonds. It’s perfect for anyone wanting a decadent treat that won’t make them feel guilty once they’ve finished it.

I hope you enjoy this delicious and flavorful best-seller, the Almond Roca Chocolate Cake Recipe, and find it helpful in your dessert repertoire.

Please share your comments, experiences, or questions about this recipe below. I wish you success with all your baking!


What’s the difference between a chocolate cake and a chocolate mousse?

The most crucial difference between a cake and a mousse is that a mousse has little or no flour, while a cake has more flour. If you add too much flour to make it more like a mousse, it won’t be as light, airy, and fluffy as it should be. You can use a chocolate cake recipe to make a chocolate mousse. Also, you can use a chocolate mousse recipe to make a chocolate cake. Your decorating ideas are endless!

What’s the difference between icing and frosting?

Icing and frosting aren’t different, but most people use one word or the other when describing them. However, most recipes include instructions for both. The frosting texture is usually lighter, fluffier, and stiffer than icing. Icing may also have a more sugary taste to it than frosting. The main difference between the two is that frosting is generally easier to make because you don’t need as many utensils to do so. In some recipes, there’s a choice between icing and frosting. You can choose between add-fruit-juice and add-fruit-juice/flavorings. You need to read the instructions carefully, and you’ll know if it needs icing or flavoring.

What’s the difference between a cake mix and a box cake?

A box cake is homemade, while a commercial bakery makes a cake mix. However, most people consider them the same thing if they’re using one as an ingredient to the other.
A box cake provides more flavors and varieties than a homemade cake, yet it’s still easy to make. Add water, oil, eggs, and flour to make it work with your favorite recipe. Cake mixes are just ingredients you must add in specific amounts to make a cake.

What’s the difference between a cake mix and a box brownie mix?

These mixes come with cocoa powder as one of their main ingredients (in addition to flour, powdered sugar, baking soda, and salt). You can use both of them to make chocolate-flavored desserts. Also, they use little or no oil or eggs to be the quickest, easiest way to make a yummy chocolate dessert.