Chocolate Amaretto Cake Recipes

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CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Provided by C. Goff

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 3h30m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g

CHOCOLATE & CHERRY AMARETTO CAKE



Chocolate & Cherry Amaretto Cake image

This is one cake that I never seem to get a slice of. The process is long but the outcome is fantastic...so I have heard. The recipe does have three parts to it; Cherries, Cake & Icing

Provided by Kimberly Richards

Categories     Cakes

Time 2h40m

Number Of Ingredients 27

THE CHERRIES:
2 can(s) comstock country cherries
1/4 bottle amaretto (750ml bottle) *see notes
THE CAKE:
2 c sugar
2 stick butter softened
1 tsp pure vanilla extract
2 Tbsp amaretto
2 large eggs
2 1/2 c cake flour
1 c unsweetened cocoa powder
2 Tbsp finely ground espresso
2 tsp baking soda
1/2 tsp salt
2 1/4 c buttermilk
THE ICING:
6 oz semisweet chocolate
6 oz bittersweet chocolate
3/4 c egg whites; about 4-5 eggs
1 1/2 c sugar
1/4 tsp cream of tartar
1/4 tsp sea salt
3 stick unsalted butter
3 stick salted butter
3 tsp pure vanilla extract
3 Tbsp finely ground espresso; powdered
3-5 Tbsp amaretto

Steps:

  • 1. Day Before: Pour the cherries into a medium sized bowl with a lid and add 1/4 to 1/2 a bottle of amaretto, stir gently not to break the cherries but bled the amaretto in well. Place them into the refrigerator for 6- 24 hours: Longer is better!
  • 2. The Cake: Pre-heat your oven to 350 degrees F. Spray 3- 9" Round pans with baking spray and set them aside.
  • 3. In a large mixing bowl, beat together the sugar, eggs, butter, vanilla, and amaretto until it is light and fluffy. In a separate bowl blend together flour, cocoa, salt, baking soda and espresso; mix together well.
  • 4. Add the dry ingredients and buttermilk alternately to the creamed mixture until everything is well incorporated. Pour the batter evenly into the 3 prepared pans and bake for 26-30 minutes or until a toothpick inserted into the center of each cake comes out clean.
  • 5. Remove the cakes from the oven and let them cool for at least 15 minutes before removing for the pans. Note: If you add more amaretto, just use a little less buttermilk to balance the moisture.
  • 6. The Icing: break the chocolate into pieces and place it into a glass bowl. Microwave for one minute intervals, stirring between until it is all melted (usually 3x does the trick) set the chocolate aside. Cut the butter into 48 tablespoon pieces, place in a bowl and set aside so that it can become room temperature. Note: because you are using two butters you may have to soften them up a little more by placing them in the microwave for about 15 seconds.
  • 7. In a large mixing bowl combine the sugar, egg whites,cream of tartar and salt. Carefully combine them but do not beat them. Place the mixing bowl over a pan of boiling water for 5 minutes or until the egg & sugar mixture is warm not hot to the touch. Place the mixing bowl on to the mixer and whisk on high until the meringue holds a stiff peak.
  • 8. Turn the mixer down to medium and begin to add the butter one piece at a time scraping down the sides often. Note:make sure each piece is well blended before adding another or you will end up with huge clumps of butter in your icing.
  • 9. Add in the chocolate, vanilla, espresso powder and amaretto and beat for another minute or until everything is mixed in well, scrape the sides to get all of the chocolate and butter off the sides of the bowl.
  • 10. To assemble the cake, place a dollop of icing and place your first layer bottom down onto the dollop, lightly frost the layer and add 2 layers of boarder: I usually use a piping bag to do this; I refer to it as the great wall. Spoon the cherries evenly into the pocket you have formed; fill the whole space but do not use too much liquid. Place the second cake layer, bottom down over the cherries like a cap and very gently press down to seal the cherries into the pocket you have created. Frost the entire cake. Using a pastry bag with a star tip, add a ring of stars close together to form a pool on top of the cake, spoon in the rest of the cherries making sure you do not put too much liquid. Decorate the sides with sliced almonds or dried cake crumbs....be creative. Enjoy!
  • 11. Notes: The smallest bottle of amaretto available is 750ml, or a nip, use about a 1/4 to 1/2 a bottle to soak the cherries depending on how many cans you use. cover the cherries and gently stir them to be sure the amaretto is mixed in well.

CHOCOLATE AMARETTO CAKE



Chocolate Amaretto Cake image

Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!

Provided by CHRISSYG

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur (divided)
3/4 teaspoon almond extract
3 cups semi-sweet chocolate chips (about 18 ounces)
2 tablespoons all-purpose flour
1/4 cup unsalted butter
1/4 cup whipping cream
1/3 cup sour cream
1 1/2 cups powdered sugar
1 1/2 cups slivered almonds, toasted

Steps:

  • Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
  • Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
  • Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
  • Divide batter among prepared pans. (the layers will be thin).
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
  • Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
  • Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
  • Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
  • Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
  • Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
  • Press nuts around the sides of the cake. Chill at leat 2 hours.
  • (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2

CHOCOLATE AMARETTO CAKE



Chocolate Amaretto Cake image

A friend of mine wrote this recipe down on a small scrap of paper. She swears it is TO DIE FOR!!. I haven't made it yet so I wanted to post it here for safekeeping and will add it to my ever growing list of "to try" recipes. If you try it before I do please let me know what you think. 6/4/07 Edited: I made this cake and wanted to add helpful comments. The recipe as is makes more batter than you will need for a bundt pan. I would fill the bundt pan half way & then use the rest for cupcakes. Also, after cooking for 56 minutes the edges started to burn so I took it out. I think the problem was too much batter & it rose too high out of the pan. When I tested it with a toothpick it didn't come out completely clean, but it was done on the inside. Also, I would crumble the almond paste and beat it with the liquids and then add the cake mix & pudding. You will get a more evenly mixed batter. I also have to question the necessity of 2 cans of almond paste. I'm going to try it again with just one & compare. Anywho, I just wanted to give a few pointers from my experience. Additionally, DH really liked it a lot so I guess it will be a "regular" from now on.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) box chocolate cake mix
1 (3 3/4 ounce) box instant chocolate pudding mix
2 (7 ounce) cans almond paste
4 eggs
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup water
1/2 cup butter
1 cup sugar
1/2 cup amaretto liqueur
1/4 cup water

Steps:

  • Preheat oven to 325 degrees.
  • In large mixing bowl combine cake mix, pudding mix and almond paste.
  • Add eggs, oil, Amaretto and water, mixing well according to package times.
  • Pour into a greased and floured 12 cup Bundt pan.
  • Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
  • Glaze:.
  • In heavy saucepan mix glaze ingredients.
  • Bring to a boil over medium heat and cook for approximately 2-3 minutes.
  • Pour hot glaze over warm cake.

Nutrition Facts : Calories 618.1, Fat 35.1, SaturatedFat 9, Cholesterol 90.8, Sodium 568.3, Carbohydrate 73.2, Fiber 3, Sugar 50.8, Protein 8.1

CHOCOLATE AMARETTO BUNDT CAKE



Chocolate Amaretto Bundt Cake image

Make and share this Chocolate Amaretto Bundt Cake recipe from Food.com.

Provided by LeeLoo

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 8-12 serving(s)

Number Of Ingredients 11

2 cups sugar
4 ounces butter or 4 ounces margarine, melted
1/2 cup vegetable oil
2 eggs or 2 egg substitute
1 teaspoon vanilla
1/4 cup Amaretto
1/2 cup sour milk or 1/2 cup sour soymilk
2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons cocoa
1 teaspoon baking soda

Steps:

  • Pre-heat oven to 350°F.
  • Mix sugar, butter, oil.
  • Add eggs, vanilla, amaretto and buttermilk, Mix until blended.
  • In a separate bowl, blend flour, salt, cocoa and baking soda.
  • Combine wet and dry ingredients, blending until smooth either with whisk (about 5 min) or electric mixer (about 3 min).
  • Pour into greased & floured bundt pan, and bake for 50 min or until toothpick inserted in the middle comes out clean.
  • Let cool at least 5 minutes before carefully unmolding.
  • Dress as you like, whether sprinkled with icing sugar, or drizzled with icing and sprinkled with chopped almonds.
  • Enjoy!

Nutrition Facts : Calories 562.9, Fat 27, SaturatedFat 9.6, Cholesterol 84, Sodium 418.6, Carbohydrate 75.9, Fiber 1.2, Sugar 50.9, Protein 5.8

CHOCOLATE AMARETTO POUND CAKE



Chocolate Amaretto Pound Cake image

Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.

Provided by Acerast

Categories     Dessert

Time 1h30m

Yield 1 bundt cake, 10 serving(s)

Number Of Ingredients 10

1 1/2 cups butter, room temperature
3 cups sugar
5 eggs
1/4 cup Amaretto
2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/4 teaspoon baking powder
1 cup buttermilk
confectioners' sugar, for dusting

Steps:

  • Position an oven rack in the center of the oven.
  • Preheat the oven to 325°F
  • Grease a 10-inch bundt pan.
  • In the bowl of an electric mixer, cream the butter.
  • Gradually add the sugar, beating until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the Amaretto, beat to blend.
  • In a medium bowl, combine the flour, cocoa, salt, and baking powder.
  • Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
  • Pour batter into the prepared pan.
  • Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
  • Let the cake cool in the pan for 15 minutes.
  • Remove the cake from the pan to a rack to cool completely.
  • Dust with confectioner's sugar.
  • Great with real whipped cream.

Nutrition Facts : Calories 627.6, Fat 31.3, SaturatedFat 19, Cholesterol 167.2, Sodium 548.4, Carbohydrate 84.2, Fiber 2.8, Sugar 61.4, Protein 8.1

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