Dessert

Chocolate cake with almond praline topping

Name: Chocolate cake with almond praline topping recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 170g plain flour; 50g dark cocoa powder; 1 1/4 tsp bicarb soda; 225g unsalted butter, softened; 340g caster sugar; 3 large eggs, at room temperature; 1/2 vanilla bean, split, seeds scraped (or 1/2 tsp vanilla bean paste); 160g buttermilk; 50g salted butter, chopped; 130g brown sugar; Finely grated zest of 1 orange; 40g honey; 120g flaked almonds

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30m

1h 20m

Chocolate cake with caramelised almonds — Mark Roper

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by Michael James

Jul 20, 2026

This upside-down cake from baker extraordinaire Michael James combines the richness of dark chocolate with the irresistible sweetness of caramelised almonds, and ties it all together with the mellow zestiness of aromatic orange. Easy enough to whip up for the family anytime, but fancy enough for a special occasion, this recipe is your secret weapon for whenever the situation calls for something sweet.

You’ll need a 20cm x 11.5cm (base) loaf pan for this recipe.

Credit: Mark Roper

170g plain flour
50g dark cocoa powder
1 1/4 tsp bicarb soda
225g unsalted butter, softened
340g caster sugar
3 large eggs, at room temperature
1/2 vanilla bean, split, seeds scraped (or 1/2 tsp vanilla bean paste)
160g buttermilk

Almond praline

50g salted butter, chopped
130g brown sugar
Finely grated zest of 1 orange
40g honey
120g flaked almonds

Method

1.

Preheat oven to 160°C fan-forced. Grease a 20cm x 11.5cm (base) loaf pan and line base and sides with baking paper.
2.

To prepare the almond topping, melt the butter, sugar, orange zest and honey in a small saucepan over low heat, stirring constantly until the sugar has dissolved and the mixture is thick and syrupy. Pour the syrup into the prepared pan, then sprinkle the flaked almonds evenly over the top. Set aside to cool while you make the batter.
3.

Sift the flour, cocoa, bicarb and ¼ tsp fine salt together into a medium bowl, then set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy.
4.

In a separate bowl, whisk together the eggs and vanilla. With the mixer still running on a slow speed, gradually add the egg to the butter mixture a little at a time, ensuring each addition is fully incorporated before adding the next. Alternate between adding a third of the dry ingredients and a third of the buttermilk to the mixer bowl, mixing well between each addition, until all the ingredients have been added and the batter has just come together. Scrape down the sides of the bowl to ensure that the batter is completely mixed.
5.

Pour the batter into the pan over the almonds and caramel, and bake for 1 hour 15 minutes, or until the top is firm to touch and a skewer inserted into the centre comes out clean. Leave to cool in pan for a few minutes, then set a wire rack over a tray lined with baking paper. Invert the still-warm cake onto the wire rack, then gently lift off the pan, being careful to avoid touching the caramel, which will still be extremely hot. Scrape any leftover almonds and caramel left in the pan onto the loaf. Cool completely before serving.