Ingredients:

  • 1 cup (100g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk
  • 6 ounces (170g) semi-sweet dark chocolate, melted and cooled
  • Zest of 1 medium orange (approximately 1 tablespoon)
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • ¼ cup (60ml) heavy cream
  • Zest of ½ medium orange

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
  3. In a bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
  4. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time and stir in the vanilla extract.
  6. Gradually mix in the melted chocolate and buttermilk until well combined.
  7. Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
  8. Fold in the orange zest until evenly distributed.
  9. Divide the batter evenly between the prepared cake pans.
  10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  12. Heat cream until just boiled, remove from heat, and add chopped chocolate. Stir until smooth. Mix in the orange zest.
  13. Once cooled, pour the chocolate glaze over the top of one cake, allowing it to drizzle down the sides.
  14. Place the second cake on top of the glazed cake, repeat the glazing process, and serve.