Chocolate Amaretto Pound Cake
Indulge in the rich, decadent flavors of this Chocolate Amaretto Pound Cake, a dessert that perfectly marries the boldness of cocoa with the sweet, nutty notes of Amaretto liqueur. This dense yet tender pound cake boasts a moist crumb, enhanced by creamy butter, velvety dark chocolate chips, and a hint of vanilla. The batter is skillfully layered with a balance of dry and liquid ingredients to ensure a flawless, even texture. Once baked to perfection, a dusting of powdered sugar adds an elegant touch, making it ideal for celebrations or as a luxurious after-dinner treat. With its sophisticated flavor profile and inviting aroma, this indulgent cake is sure to impress both chocolate lovers and dessert connoisseurs alike. Perfect for serving 10, it’s a show-stopping centerpiece that will elevate any dessert table.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 5 large eggs
- 240 grams all-purpose flour
- 60 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 60 milliliters Amaretto liqueur
- 1 teaspoon vanilla extract
- 150 grams dark chocolate chips
- 30 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 160°C (320°F). Grease and flour a standard loaf pan (approximately 9x5 inches) or line it with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a handheld or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
In a separate small bowl or measuring cup, combine the whole milk, Amaretto liqueur, and vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the milk mixture to the butter mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the dark chocolate chips using a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving for an elegant finish.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 43.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 199 mg | 4% | |
*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.
