Almond Chocolate Cake with a Nutella and Rice Krispie filling

Valentine’s day is just around the corner but last weekend was our wedding anniversary and so I had to make a special cake! Since hubby dear in general does not love sweets but adores nuts I decided to make a chocolate almond cake replacing part of the flour with almond flour. I actually got the idea for this cake from a book called ‘My Sweet Mexico’ by Fany Gerson in which she shared the recipe for her exquisite 4 layer ‘Mexican Opera Cake’. This recipe was 3 pages long! I am not kidding! But judging by the ingredients and the elaborate recipe, I have no doubt that the cake must taste heavenly!  However I did not have that kind of time nor the infinite amount of patience needed to make any exquisite creation of that sort. Hence, I read the whole recipe back to back, enjoyed the pictures and then two days later decided to bake this cake using the Opera cake as an inspiration.!

My easy version decided to make a two layer cake and also use the same cake batter for the two layers except for the addition of cocoa to one layer. (The original recipe used two different cake recipes). I did use Fany’s ‘Nutella and rice krispie’ filling idea though –  I knew my kids would go ‘nuts’ over the nutella filling! And finally I made an easy ganache for topping the cake.  And of course, I used heart shaped pans to bake my cake 🙂

Happy Valentine’s Day to all of you – May you spend joyous moments with your one and only and if you decide to bake this cake, I can assure you that you won’t be disappointed! The biggest proof of that is that my sweetheart had an extra serving of the cake which is very very rare! 🙂

Much Love! XOXO

DSC_0020You will need two heart shaped pans or two shallow round 8 inch pans

Almond Chocolate Cake with a Nutella and Rice Krispie filling

  • Servings: Makes about 10-12 servings
  • Time: About 1 hour, 30 minutes
  • Difficulty: Moderate
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  • 2/3 cups all purpose flour
  • 1/3 cup almond flour (powdered almonds – I kept the skin on and ground them in the food processor until fine texture)
  • 1 1/4 tsp baking pow
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 6 eggs
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder

Flavored Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp tequilla or cherry flavored brandy

For the filling

  • 3/4 cup rice krispies
  • 1/2 cup nutella

For the Ganache:

  • 1/2 cup heavy cream
  • 1/2 cup choc chips


Preheat oven to 350 deg F.  Lightly grease and flour the pans or line the pans with parchment paper. Keep aside.

Mix the all purpose flour, almond flour, baking powder and salt in a large tray or parchment paper and keep aside.

In a large mixing bowl, add the butter and sugar and mix with an electric mixer (or a stand mixer) until smooth and then add eggs two at a time and continue mixing until you use up all the eggs. Next add the mixed dry ingredients slowly and continue to mix till well blended. Add the vanilla extract and mix again.

Pour half of the mixture into one of the cake pans.

Then to the rest of the batter, add the cocoa powder and mix first using a spatula and then again mix using the electric mixer until well blended. Pour this mixture onto the 2nd pan.

Bake both pans at 350 deg F for about 8-10 minutes (time will vary slightly depending upon kind of pan used so keep a close eye you don’t want to overcook and dry the cakes)

Remove the cakes from the oven and let cool for about 10 minutes and then slowly loosen the cake from the sides and turn each one over to a plate.

  1. While the cakes are cooling, you can make the syrup by boiling the water and sugar for 3-4 minutes stirring to let the sugar dissolve and then add the tequila or brandy.
  2. For the Nutella filling, Microwave nutella for abt 15 secs and mix in rice kris pies. Spread on a tray lined with wax paper and keep in refrigerator for about 30 minutes
  3. For the ganache, mix the ganache ingredients and microwave for 30 seconds. Then mix well with a whisk until smooth. Keep aside.

For Assembling the cake:

  1. Drizzle this syrup over the cakes with a spoon to make them well moistened. Immediately place the white layer on your final cake stand or a tray.
  2. Next take the rice kris pie nutella filling out of the fridge and place it over the cake – you may need to cut the edges to cover the cake well.
  3. Next place the chocolate layer and spread the ganache on top. Decorate with sliced almonds!

















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0 thoughts on “Almond Chocolate Cake with a Nutella and Rice Krispie filling

  1. I heart this cake very much. 🙂 Love the combo of flavours, Nutella… Mmmm… It is like one of my all time fave eats, i reckon Id struggle to make this cake, mostly because the key ingredients wouldn’t hang about long enough.

    • thanks Naina! And it was really delicious too -the nutella filling made it really yum! just the 4 of us were able to finish the whole cake in 2 days and that’s really something considering my husband does not like sweets much! Happy Valentine’s day to you! 🙂

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