Delicious Chocolate-Almond Mary Ann Cake Recipe

Gather around, fellow bakers and dessert aficionados! I have a real treat for you today – my beloved Chocolate-Almond Mary Ann Cake recipe. If you’re anything like me, you love a decadent chocolate cake with a bit of a nutty twist. This cake isn’t like any other – it’s rich, luscious, and perfect for any occasion that calls for something deliciously sweet.

But before we delve into the nitty-gritty of how to create this masterpiece, let me tell you a little bit about why I love this recipe so much. You see, baking is a passion of mine. There’s something soothing about the way ingredients come together to create magic in the oven. And nothing beats the satisfaction of seeing people’s faces light up when they take a bite of something you made.

This Chocolate-Almond Mary Ann Cake is my go-to recipe when I need to impress someone with my baking skills. It never fails to deliver the wow factor. The combination of chocolate and almonds is simply divine – it’s like they were meant to be together. And with the addition of a smooth ganache topping, this cake is sure to leave everyone begging for more.

So without further ado, let’s get started on creating this ultimate indulgence!

Why You’ll Love This Recipe

Chocolate-Almond Mary Ann Cake
Chocolate-Almond Mary Ann Cake

Do you have a sweet tooth and love to indulge in the most luscious and decadent chocolate cakes? Well, this Chocolate-Almond Mary Ann Cake recipe is sure to satisfy all your cravings and more! This cake is absolutely stunning, but don’t let that intimidate you. It’s surprisingly easy to make.

One of the reasons you’ll love this recipe is because it’s incredibly versatile. This cake can be enjoyed on its own or paired with various kinds of ice creams or whipped cream for an extravagant experience. The Chocolate-Almond Mary Ann Cake recipe can rise above any occasion: a dinner party with friends, family get-togethers, or celebrations of any kind.

The beauty of this recipe is that it combines the deliciousness of chocolate with the subtle almond undertones that give it all-round balance. There’s just something magical about that combination – it’s like a match made in heaven! And if you’re a fan of Amaretto, the alcohol pairing to enhance the traditional flavors that make it stand out even more.

One aspect that makes this recipe unique is that it incorporates both flour and cocoa powder into the mixture, creating an unbelievable texture and rich flavor that you won’t find in ordinary chocolate cakes. You will bite into every slice with so much delight; it’s almost as if the cake melts in your mouth.

Moreover, The Chocolate-Almond Mary Ann Cake has proved itself over time, being tried and tested by popular chefs like Julia Child and Mary Berry. It is a classic cake recipe beloved by many bakers worldwide. The intricate layering of flavors gives this recipe a special touch—each bite as delicious as the first.

In summary, The Chocolate-Almond Mary Ann Cake Recipe is everything you’d want in a dessert; it’s easy to make, versatile enough for any occasion, uniquely delicious single-layer taste with excellent ingredients like almond paired with semisweet chocolate chips laced ganache. Once you sample it, you’ll never go back to ordinary cakes – trust me!

Ingredient List

 A bite of heaven in every slice
A bite of heaven in every slice

Let’s Gather Your Ingredients!

Before making this decadent Chocolate-Almond Mary Ann Cake, make sure that you have the following ingredients in your pantry or fridge. The list may seem long, but most of them are commonly used and readily available in grocery stores. You can also customize this recipe by adding some of your favorite flavors, such as raspberry or white chocolate.

Here is what you’ll need:

  • 2 sticks (226 g) unsalted butter, at room temperature
  • 1 cup (240 ml) boiling water
  • 1/2 cup (120 ml) heavy cream
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons Amaretto (optional)
  • 2 cups (250 g) all-purpose flour
  • 1 cup (170 g) semisweet chocolate chips

Note: For a gluten-free version, substitute the all-purpose flour with almond flour.

You will also need a 9-inch Mary Ann pan that you can purchase at a specialty kitchen store or online.

The Recipe How-To

 Indulge in our decadent chocolate-almond cake
Indulge in our decadent chocolate-almond cake

Preheat Oven

Preheat the oven to 350°F (177°C). Grease a Mary Ann pan with unsalted butter and dust it with cocoa powder.

Mix Ingredients

In a mixing bowl, whisk together ¾ cup of boiling water and ½ cup of unsweetened cocoa powder. Add in 1 tablespoon of Amaretto liquor and whisk until combined. In a separate mixing bowl, beat the unsalted butter with 1 cup of granulated sugar for 3-4 minutes until creamy.

Add in two large room temperature eggs, one at a time, beating well after each addition. Pour the cocoa mixture into the butter mixture and whisk salt into it. In another bowl, sift 1 ¾ cups of all-purpose flour with 1 teaspoon baking soda.

Gradually add flour mixture to the wet mixture while alternating with 1 cup heavy cream, beginning and ending with the flour until well combined. Mix in 2 teaspoons of vanilla extract until just combined.

Stir in 1 cup of chocolate chips to create a laced semisweet chocolate effect throughout this luscious cake that will later be topped off with ganache.


Pour the batter into the prepared Mary Ann pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Make Ganache

In a double boiler, melt together one cup of semisweet chocolate chips with one cup of heavy cream until you achieve a rich smooth mixture of melted chocolate cream.

Let ganache cool for about five minutes, then pour over the cake that has been removed from the Mary Ann pan onto a serving plate or cake stand.

Slice and serve while warm or at room temperature which is perfect for pairing it up with your favorite ice cream flavor such as vanilla or almond raspberry.

Substitutions and Variations

 The perfect dessert for any occasion
The perfect dessert for any occasion

Variety is the spice of life, and even a classic recipe like the Chocolate-Almond Mary Ann Cake can benefit from a bit of experimentation. Whether you’re looking to make substitutions due to dietary restrictions or just want to jazz things up a bit, there are many ways to put your own spin on this luscious cake.

If you’re looking for a gluten-free option, consider using almond flour in place of the all-purpose flour. This not only makes the cake gluten-free but also adds an extra level of flavor that complements the chocolate and almond flavors perfectly. You might also try swapping out the semisweet chocolate chips for dark chocolate or milk chocolate ones, depending on your personal preferences.

For those who want to cut down on sugar, you can easily reduce the sugar content by up to 25% without affecting the texture or flavor of the cake. Swapping out some of the sugar for honey, maple syrup, or a sugar substitute like Stevia is another option.

If you love raspberries, consider baking an Almond-Raspberry Cake instead! Use a cake mix with almond meal and top it off with fresh raspberries for an extra burst of sweetness. Another delicious twist is making a White Chocolate-Raspberry Cake complemented by tangy raspberry jam filling sandwiched between layers of fluffy white cake.

You can experiment further by using different pan sizes or shapes such as tiara or bundt pans, adjusting baking time accordingly. If you love plain cakes, try flourless chocolate almond torte! This rich cake has no flour at all and relies instead on ground almonds for its structure.

The possibilities are endless – let your creativity run wild and see what delicious variants you can come up with!

Serving and Pairing

 Rich, moist, and irresistible
Rich, moist, and irresistible

Once your Chocolate-Almond Mary Ann Cake is cooled and ready to serve, there are many ways to enjoy it! This luscious cake topped with ganache made with rich smooth mixture of melted chocolate and cream can be served as a decadent dessert or enjoyed as an indulgent treat any time of the day.

For dessert, slice the cake into generous portions and serve it on its own with a side of fresh berries or whipped cream. You can also pair it with a scoop of your favorite ice cream to balance out the richness of the cake.

If you want to elevate your serving experience, try drizzling some Amaretto over the top for extra nuttiness and sweetness. Alternatively, pair it with a cup of coffee to enjoy a classic café mocha flavor.

For those who are looking for lighter options, incorporate fresh fruits like raspberries, strawberries, or blackberries to compliment the rich chocolate flavors. For an even healthier option, consider a dusting of cocoa powder or layer it with yogurt and fruit for parfait-style serving idea.

The Chocolate-Almond Mary Ann Cake is also a great choice for special occasions like birthdays or anniversaries. Its sophisticated taste and unique flavor makes it perfect for celebrations – especially paired with champagne or sparkling wine – making it a great centerpiece in your party table for your guests to admire and savor.

Make-Ahead, Storing and Reheating

 Don't settle for boring cake, try our Mary Ann
Don’t settle for boring cake, try our Mary Ann

One of the best things about this delicious chocolate-almond Mary Ann cake is that it can be made ahead of time and stored for later. This means that if you are planning a dinner party or special event, you can prepare the cake in advance, leaving you plenty of time to focus on other aspects of your event.

To make the cake ahead of time, simply follow the recipe instructions as usual, then allow the cake to cool completely before wrapping it tightly in plastic wrap. You can store the wrapped cake in the refrigerator for up to three days, or in the freezer for up to three months.

When you are ready to serve the cake, there are a few different ways you can reheat it. If you have stored it in the refrigerator, you can simply slice off individual portions and microwave them for 20-30 seconds until they are heated through. Alternatively, you could wrap the entire cake in foil and heat it in a 300-degree oven for about 10 minutes.

If you have frozen the cake ahead of time, you will need to allow it to thaw overnight in the refrigerator before reheating it using one of these methods.

One important tip to keep in mind when reheating this cake is that its ganache topping may become a bit runny when heated. To minimize this problem, try not to heat the cake too much, and serve each slice with a small scoop of ice cream or whipped cream on top to help soak up any excess ganache.

Overall, whether you need a make-ahead dessert for your next event or simply want to enjoy a slice of this delicious cake on a lazy Sunday morning, knowing how to properly store and reheat it will ensure that it tastes just as fresh and delicious as when you first made it.

Tips for Perfect Results

 Make your taste buds sing with one bite of this cake
Make your taste buds sing with one bite of this cake

Baking a cake is an art that requires precision and patience. Whether you’re an experienced baker or a newbie in the kitchen, mastering the perfect chocolate-almond Mary Ann cake can be quite challenging. But don’t worry, I’m here to share some tips and tricks I’ve learned along the way to help you achieve those perfect results every time.

Firstly, make sure to use room temperature ingredients. Letting your eggs, butter, and heavy cream sit at room temperature for about 30 minutes before using them will create a smoother batter and help with even baking. Cold ingredients won’t incorporate as well and can lead to pockets of unmixed batter within the cake.

Next, pay attention to the recipe’s instructions on how to mix and measure your ingredients. Overmixing or undermixing your batter can result in a dense or dry cake. Conversely, improper measuring of your flour, sugar, and cocoa powder can throw off the balance of your ingredients and negatively affect the texture of your finished product.

When it comes to baking time, set a timer for the minimum suggested time in the recipe and then test with a toothpick or cake tester inserted into the center. The cake should come out clean with only a few moist crumbs attached. If it’s not ready yet, slowly check for doneness every few minutes until the toothpick comes out clean.

Lastly, be patient when making ganache – this mixture of melted chocolate and cream is vulnerable to breaking if rushed or overheated. Use gentle heat and careful stirring to melt your chocolate chips into the hot cream. For extra insurance against a broken ganache, add some Amaretto for stability.

Follow these tips carefully, and you’ll master this chocolate-almond Mary Ann cake recipe like pro-bakers Mary Berry or Julia Child in no time!


As you delve into baking the Chocolate-Almond Mary Ann Cake recipe, it is common to have questions. From the ingredients to the cooking process, there are various factors that may raise inquiries. Before you get started, peruse through this FAQ section where I have addressed some of the most frequently asked questions to help guide you through any doubts or uncertainties that may arise.

What was Julia Child’s favorite cake?

The Queen of Sheba Chocolate Cake has quite the story behind it, as it was the very first French cake that culinary icon Julia Child ever tasted. This cake was so irresistible to her that she chose to feature it in her debut recipe book, “Mastering the Art of French Cooking”. And why wouldn’t she? This cake truly is a stunning masterpiece, rich and decadent, made entirely of chocolate. So, here is the authentic recipe that’s just as perfect as the day it was first created.

What is Mary Berrys Favourite cake?

Mary Berry, an esteemed culinary icon with more than 50 years of experience in crafting delectable desserts, has authored over 70 cookbooks throughout her illustrious career. Among her many masterpiece recipes, her most popular classic is a mouth-watering lemon drizzle traybake that is both sweet and tangy.

How do you make Mary Berry chocolate cake?

To create the perfect cake, you’ll need to gather 2oz (50g) of cocoa and 6 tablespoons of boiling water to create a rich chocolatey flavor. Next, incorporate 3 eggs and 2 tablespoons of milk to add moisture to the cake batter. To ensure the cake rises perfectly, you’ll add 6oz (175g) of self-raising flour and 1 rounded teaspoon of baking powder to the mix. Don’t forget to use either baking spread specifically crafted for cakes or soft butter that’s easy to work with. Mixing these ingredients together will create the base for a fantastic cake that’s sure to please.

Does Mary Berry make cakes?

Renowned for her delectable recipes, Mary Berry is considered the leading authority on baking techniques, with her foolproof and irresistible desserts winning over countless taste buds.

Bottom Line

In conclusion, this Chocolate-Almond Mary Ann Cake Recipe is a delectable dessert that anyone can make with ease. With its rich and smooth mixture of melted chocolate and cream, laced with semisweet chocolate chips, this luscious cake topped with ganache is sure to satisfy your sweet tooth.

The cake is also versatile and can be easily adapted to different tastes and preferences. You can substitute the almond extract for other flavors like raspberry or vanilla extract. You can also use different types of chocolate such as milk chocolate, dark chocolate, or white chocolate to alter the flavor profile of the cake.

Whether you are making it for a birthday party or a weekend treat, this cake will impress everyone who takes a bite. And with its gluten-free option using almond meal and almond flour, no one has to miss out on the sweet indulgence.

So why not channel your inner Julia Child or Mary Berry and give this Chocolate-Almond Mary Ann Cake Recipe a try? The baking process is straightforward, and with the right ingredients in hand, you’ll have a stunning cake that tastes as amazing as it looks. Trust me; you won’t regret it!

Chocolate-Almond Mary Ann Cake

Chocolate-Almond Mary Ann Cake Recipe

Laced with semisweet chocolate chips, this luscious cake is topped with ganache, a rich smooth mixture of melted chocolate and cream. A sprinkling of toasted almonds adds the finishing touch. The cake will keep at room temperature for up to 4 days, store under a covered cake dome. The "Mary Ann Pan" was first introduced in the United States in 1921. The "Mary Ann's Cake Shell Pans" were designed to bake light cake shells to hold everything from fresh fruit to rich custards. Said pan produces one round cake with fluted sides and an inverted well for spooning in whipped cream, fruit curds, custard, fresh fruit or even ice cream. Willimas-Sonoma no longer carry the Mary Ann cake pans but you can find them at Amazon. com or Crate and Barrel. Williams Sonoma Kitchens, April 12, 2005 &/or Diana's Desserts. There is a cooling time of about 2 hrs.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours
Prep Time: 35 minutes
Cook Time: 45 minutes
Calories: 524kcal



  • 3/4 cup cocoa powder, plus more for dusting
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 3/4 teaspoons baking soda
  • 2 1/4 cups sugar
  • 1/4 cup Amaretto, di saronno
  • 1 3/4 cups boiling water
  • 12 tablespoons unsalted butter, melted
  • 3 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips


  • 3 ounces semisweet chocolate, finely chopped
  • 1/3 cup heavy cream
  • 3/4 cup sliced almonds, lightly toasted


  • Position a rack in the lower third of an oven and preheat to 350°F
  • Grease a Mary Ann cake pan and dust with cocoa powder.
  • Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
  • In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
  • Set aside.
  • In a small bowl, whisk together the butter, eggs and vanilla.
  • Pour into the cocoa mixture and whisk to combine.
  • Whisk in the flour mixture in two additions.
  • Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.
  • Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes.
  • Transfer the pan to a wire rack and let cool for 15 minutes.
  • Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan.
  • Let cool completely, about 1 hour.
  • Put the chocolate in a small bowl.
  • In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan.
  • Pour the cream over the chocolate.
  • Let stand for 1 minute, then slowly whisk until smooth.
  • Let cool for 10 minutes before using.
  • Pour the ganache into the well of the cake.
  • Using an offset spatula, spread evenly.
  • Sprinkle the almonds in a 1-inch-wide band around the outside edge of the ganache.
  • Refrigerate the cake for at least 30 minutes to set the ganache.

Your Own Notes


Serving: 122g | Calories: 524kcal | Carbohydrates: 70.8g | Protein: 8g | Fat: 27g | Saturated Fat: 14.7g | Cholesterol: 92.5mg | Sodium: 501.5mg | Fiber: 5.1g | Sugar: 45.8g

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