Yes, almond is one of my favorite flavors. And almost nothing pairs better with almond, in my opinion, as chocolate.
This loaf cake is a shortcut recipe, which on occasion I do appreciate. I don't believe in some kind of morality with foods where only scratch recipes are the worthy ones. When life gets stressful and I'm running ragged, I look forward to a thick slice of chocolate cake as a relief (or reward) for getting through something mentally tough or getting all the things done. But I won't slave over it when I'm already spent. I'll make this recipe and not apologize...and smugly enjoy each softly dense, almond-scented, chocolatey bite.
"Since this recipe makes two loafs, you can easily eat one now and freeze the other for later...or donate to a worthy cause (a friend)."
Notes: Oil is grape seed. Cake mix is Duncan Hines.
VERY ALMOND CHOCOLATE LOAF
Ingredients: 1 box chocolate fudge cake mix, 1 1/4 cups milk, 3 eggs, 1/2 cup neutral oil, 1/2 tsp. almond extract, 4 oz. semi-sweet chocolate, 3/4 cup almond meal, 1/2 cup slivered almonds, 1 tbsp. powdered sugar.
Makes 2 standard loafs.
1. Preheat oven to 350* and grease and line two loaf pans with parchment paper.
2. Beat the eggs, oil, milk and almond extract in a large bowl. Tip in the cake mix and almond meal, mix to combine. Fold in slivered almonds, reserving a tablespoon or so to sprinkle on top of the cakes.
3. Melt the chocolate slowly in the microwave. Fold into the cake batter so that there are streams of chocolate throughout, but it is not entirely mixed in.
4. Divide the batter between the loaf pans. Sprinkle slivered almonds on top.
5. Bake for 35-40 minutes, until a tester comes out clean and the sides are pulling away.
6. Cool completely. Rain down powdered sugar over the top before slicing.