Chocolate Amaretto Bundt Cake
Indulge in the decadent richness of this Chocolate Amaretto Bundt Cake, a show-stopping dessert perfect for any special occasion. This moist and tender cake combines the deep flavor of dark cocoa with the nutty, aromatic allure of amaretto liqueur, making each bite irresistibly luxurious. A generous sprinkle of semisweet chocolate chips melts into the batter as it bakes, creating pockets of gooey chocolate goodness. Finished off with a silky amaretto glaze that cascades down the cake’s elegant ridges, this bundt cake dazzles both in flavor and presentation. With just 20 minutes of prep time and ingredients you likely have on hand, this recipe is as simple as it is spectacular. Perfect for serving at dinner parties, holidays, or as a treat with your favorite coffee, this cake is sure to be an unforgettable highlight on the dessert table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 pieces Large eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 0.5 cup Amaretto liqueur
- 1 cup Boiling water
- 1 cup Semisweet chocolate chips
- 0.33 cup Powdered sugar
- 2 tablespoons Amaretto liqueur (for glaze)
- 2 tablespoons Heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan, ensuring all crevices are coated to prevent sticking.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another mixing bowl, whisk together the eggs, milk, oil, and amaretto liqueur until fully combined and smooth.
Gradually add the wet ingredients to the dry ingredients while mixing. Stir until just combined, being careful not to overmix.
Slowly pour in the boiling water while mixing on low speed or stirring. The batter will be thin, but this is normal.
Fold in the semisweet chocolate chips with a spatula.
Carefully pour the batter into the prepared bundt pan and smooth out the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then gently invert it onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, amaretto liqueur, and heavy cream until smooth and pourable.
Drizzle the glaze over the cooled bundt cake, letting it cascade down the sides for a decorative finish.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 978.6 g | 356% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 666.3 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 783 mg | 60% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
