|Jenny is not allowed to have any. But that doesn't stop her from trying.|
Chocolatey Almond Chocolate Chip Cake
My family and I love chocolate cake. Actually, we love just about anything chocolate. So I picked up a carton of chocolate almond milk. Sounds good, right? How could you go wrong with the combination of chocolate and almonds? Turns out, unsweetened chocolate almond milk didn’t satisfy anyone’s chocolate cravings around our house. Here’s a recipe I came up with to use up the almond milk. This one DID satisfy everyone’s chocolate cravings without being overly sweet or decadent.
Preheat oven to 350. Prepare a 9x9 cake pan with cooking spray.
In a stand mixer (or a large bowl and hand mixer), combine:
1 cup flour
½ cup unsweetened cocoa powder
½ tsp. baking soda
½ tsp. baking powder
¼ cup canola oil
¾ milk unsweetened chocolate almond milk
1 tsp almond extract
Beat on high for 2 minutes. Add:
½ cup chocolate chips (we like Ghirardelli bittersweet chocolate chips) Pour batter into prepared baking pan. Bake for 25-30 (if the top cracks or if the edges look hard, remove from the oven immediately!). Cool in pan and serve.
Variations: if you don’t have any almond milk, regular cow’s milk works fine! If you don't have any almond extract, vanilla extract works fine, too. Here's the difference. You won't have an almond essence to the cake.