Step 1For the cake: Preheat the oven to 350°F. Grease a 13-by-18-inch rimmed sheet pan with butter.

Step 2Spread the almonds on a second sheet pan and bake until lightly browned and fragrant, 6 to 8 minutes. Set aside to cool.

Step 3In a large bowl, combine the flour, granulated sugar, and salt.

Step 4In a medium saucepan, melt the butter over medium-low heat. Add the cocoa powder, stirring to combine. Add the boiling water and allow the mixture to boil for 30 seconds; turn off the heat. Pour the cocoa mixture over the flour mixture, and stir lightly to cool.

Step 5Pour the buttermilk in a measuring cup and add the beaten eggs, baking soda, vanilla extract, and almond extract. Stir the buttermilk mixture into the cocoa-flour mixture.

Step 6Transfer the batter to the prepared sheet pan and bake until a wooden toothpick inserted in the center comes out clean, 18 to 22 minutes. Transfer the pan to a wire rack.

Step 7For the icing: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the cocoa powder, stir to combine, and turn off the heat. Add the milk, vanilla extract, and almond extract and stir to combine. Then add the powdered sugar and half the almonds and stir well to incorporate. Pour the icing over the warm cake, sprinkle with the remaining almonds, and let cool completely, about 1 hour.

Chocolate Almond Sheet Cake

Ingredients

For the cake:

For the icing:

Directions

Cakes and Cupcakes