WHY THIS RECIPE WORKS
The combination of rich chocolate and the distinct almond flavor of amaretto creates a luxurious and indulgent cake. The moist chocolate layers are enhanced by the subtle almond notes, making this cake a sophisticated dessert perfect for special occasions. The addition of amaretto in both the cake and frosting ensures a consistent and delightful flavor throughout.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup amaretto liqueur
- 1 cup hot water
For the Amaretto Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
For the Chocolate Ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
Directions
For the Cake:
- Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the eggs. Add buttermilk, vegetable oil, vanilla extract, and amaretto liqueur. Mix well.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Add Hot Water:
- Slowly pour in the hot water, mixing until smooth and well incorporated. The batter will be thin.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Amaretto Frosting:
- Prepare Frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, amaretto liqueur, and almond extract, and beat until light and fluffy.
For the Chocolate Ganache:
- Prepare Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Stir until smooth and glossy. Let cool slightly before using.
Assemble the Cake:
- Assemble Layers:
- Place one cake layer on a serving plate. Spread a layer of amaretto frosting evenly over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Add Ganache:
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Decorate:
- Garnish with chocolate shavings or toasted almond slices if desired.
FREQUENTLY ASKED QUESTIONS (FAQS)
Q: Can I use almond liqueur instead of amaretto? A: Yes, almond liqueur can be used as a substitute for amaretto in this recipe.
Q: How should I store the Chocolate Amaretto Cake? A: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Q: Can I freeze the Chocolate Amaretto Cake? A: Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and assemble before serving.
EXPERT TIPS
- Enhance Flavor: Add a teaspoon of instant espresso powder to the cake batter for a deeper chocolate flavor.
- Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for best results.
- Smooth Frosting: For a smooth frosting finish, chill the cake for 15-20 minutes after the crumb coat and before the final layer of frosting.
HOW TO STORE THIS RECIPE
- At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.
- In the Refrigerator: For longer storage, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and assemble before serving
Chocolate Amaretto Cake
16
servings30
minutes30
minutesIngredients
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup amaretto liqueur
1 cup hot water
For the Amaretto Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/4 cup amaretto liqueur
1 teaspoon almond extract
For the Chocolate Ganache:
8 ounces semisweet chocolate, chopped
1 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs. Add buttermilk, vegetable oil, vanilla extract, and amaretto liqueur. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Slowly pour in the hot water, mixing until smooth and well incorporated. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, amaretto liqueur, and almond extract, and beat until light and fluffy.
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Stir until smooth and glossy. Let cool slightly before using.
- Place one cake layer on a serving plate. Spread a layer of amaretto frosting evenly over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Pour the ganache over the top of the cake, letting it drip down the sides.
- Garnish with chocolate shavings or toasted almond slices if desired.
Notes
- The Chocolate Amaretto Cake combines the rich, indulgent flavor of chocolate with the smooth, nutty essence of amaretto. This cake is perfect for special occasions or when you want to impress your guests with a sophisticated and delicious dessert. The moist cake layers and creamy frosting, enhanced by a luscious chocolate ganache, create a decadent treat that is sure to be a hit.
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