Chocolate Amaretto Cake
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 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
directions
- 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.).
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Reviews
-
This cake is insanely good! I made it for the first time for a group of teenagers and cut back on the amount of amaretto that I brushed on the layers, but wish I hadn't. You really couldn't taste the alcohol. It was very moist and not as rich as you would imagine. I made it again last night, but made cupcakes instead of the cake. I suggest adding the chips individually to each cupcake after pouring into the pans to insure even distribution. Amazing recipe and so easy! Guest will think you got it from a bakery! Thanks for posting.
Tweaks
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This cake is insanely good! I made it for the first time for a group of teenagers and cut back on the amount of amaretto that I brushed on the layers, but wish I hadn't. You really couldn't taste the alcohol. It was very moist and not as rich as you would imagine. I made it again last night, but made cupcakes instead of the cake. I suggest adding the chips individually to each cupcake after pouring into the pans to insure even distribution. Amazing recipe and so easy! Guest will think you got it from a bakery! Thanks for posting.
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points