Chocolate Amaretto Cake
Indulge in the rich decadence of a Chocolate Amaretto Cake, a dessert that seamlessly blends deep, velvety chocolate flavors with a luxurious hint of almond liqueur. This two-layer masterpiece boasts a moist, tender crumb courtesy of a surprising addition of boiling water to the batter, which keeps the cake irresistibly light. The creamy Amaretto-infused buttercream frosting adds a sophisticated sweetness, while a drizzle of melted semi-sweet chocolate lends an elegant finish. Optional slivered almonds provide a delightful crunch, making this cake as visually stunning as it is delicious. Perfect for special occasions or an indulgent dessert, this recipe is sure to impress chocolate lovers and almond enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 0.5 cups Amaretto liqueur
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Butter
- 3 cups Powdered sugar
- 3 tablespoons Amaretto liqueur (for frosting)
- 0.5 cups Semi-sweet chocolate chips
- 0.25 cups Slivered almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the eggs, milk, vegetable oil, Amaretto liqueur, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the boiling water. The batter will be thin, but this is normal—it will result in a moist cake.
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, make the frosting. In a medium mixing bowl, beat the butter with an electric mixer until creamy.
Gradually add the powdered sugar, beating after each addition until smooth.
Mix in 3 tablespoons of Amaretto liqueur and continue beating until the frosting is light and fluffy.
Once the cakes have fully cooled, spread a layer of frosting over the top of one cake layer, then place the second layer on top.
Frost the top and sides of the entire cake with the remaining frosting.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Drizzle the melted chocolate over the top of the cake for decoration.
If desired, sprinkle slivered almonds on top for an added crunch.
Chill the cake in the refrigerator for 30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
7666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.4 g | 474% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 73.1 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 1078.8 g | 392% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 807.8 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 722 mg | 56% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 3688 mg | 78% | |
*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.
