A Portion to Share: Choco- Almond Cake

Am happy to be back with a Choco - Almond cake. Summer holidays and the kids got nothing much to do..........that's when they wanted a frosted cake. I haven't been baking in a while and I guess they were missing it. The idea to include Maltesers on the cake came from them......and this is the outcome.....

Ingredients:
1 Cup All Purpose Flour
1/4 Cup Corn flour
1/2 Cup Cocoa powder
1/2 Cup Granulated Sugar
1/2 Cup Brown sugar
2/3 Cups Almond Flour or granules
1 Cup yoghurt
2 Tsps Vanilla Essence
3 Eggs
200 gms butter
1/2 tsp salt ( only if using unsalted butter)
1tsp Baking soda

Method:
1. Sieve flour, corn flour and cocoa powder - 3 times and set aside. Preheat oven at 180 degree c.
2. At medium speed beat sugar, brown sugar,salt,vanilla essence and butter until creamy.Add eggs one by one.

3. Take the yoghurt in a bowl and add the baking soda to it,mix well...the mixture will turn frothy...slow down the speed of the mixer . Add flour and yoghurt alternately......flour being the first and the last.
4. Scrape down the bowl and with a wooden spoon fold in the almond flour.
5. Pour the batter into a greased pan, I have used a spring foam pan here.

6. Set to bake in the preheated oven for about 45 minutes. Check with a skewer......if it comes out clean...remove from oven and let it cool on a wire rack.

7. While the cake cools - prepare the whipped cream......I made the stabilized whipped cream .

8.Cut the cake into half and spread the cream to a thick layer. Place the second half on it and cover the cake with the cream. Dust with chocolate powder.
To decorate I made the rosettes ( using 1M Wilton Tip) and placed a malteser on it.