Greetings! I hope you are doing fine. Such a surreal time we live in, huh? It’s hard to be enthused about cake, or even food in general when there is so much pain and suffering and anguish in the world. But here I am with another cake! If you need to snap out of it, hug your loved ones, hug your cat, donate to food banks if you can, and count all the positives in your life at least once a day. That’s what I do and it helps.
The booze is really not a lot in this. Amaretto is very sweet, so I kept it down to 1/4 cup in the cake, and 1/4 cup in the glaze, but ended up not using all of the glaze for topping the cake, simply because I like the way cakes look with less glaze, especially bundt cakes, but feel free to drown it in glaze if that is your thing. Ben noticed the flavor of Amaretto is stronger after a day. I couldn’t tell the difference. I wish I could give you the source of inspiration for this, but I can’t. It’s a fairly straightforward recipe but I made the fat in it to be a combo of butter and oil which I find helps keep it moist.
amaretto chocolate bundt cake
6.5 ounces dark chocolate, chopped
4 ounces unsalted butter, cut into cubes
4 eggs, room temperature
1 and 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup fresh brewed hot coffee
1/4 cup unsweetened Dutch-process cocoa
1/2 cup sour cream, room temperature
2 teaspoons vanilla or almond extract (or combo of the two)
1/4 cup Amaretto liqueur
2 and 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
for the amaretto glaze:
1 cup and 2 Tablespoons confectioners sugar
1/4 cup Amaretto liqueur
1/4 sliced almonds for garnish (optional)
Heat oven to 350 degrees F. and grease and flour well a 12-cup Bundt cake pan. Set aside.
In a double boiler or bain marie over medium heat, melt the chocolate and butter together just until barely melted. Set aside.
Whisk the flour, salt, and baking soda together in a bowl. Set aside.
In another bowl, add the eggs, granulated sugar and brown sugar, and vegetable oil together and whisk or beat with an electric mixer until thoroughly combined.
Add the amaretto and extracts, if using and mix or beat again until well integrated. Set aside.
Place the hot coffee into a small bowl and stir in the cocoa until there are no dry pockets and it is well mixed, then stir in the sour cream to the coffee/cocoa mixture. Set aside.
Add about a third of the flour mixture to the egg mixture and beat on low until most of the flour is moistened. Add about half the coffee/cocoa/sour cream and beat again on low until thoroughly mixed in. Scrape down the sides of the bowl with a spatula as needed. Repeat this process adding half of the remaining flour mixture, mixing, then adding all of the coffee/cocoa/sour cream mixture and mixing again until you have the last of the flour mixture, adding it in and then mixing until incorporated. Always mix on low and don’t over mix.
Pour cake batter into prepared pan and bake for about 45 to 50 minutes. Do toothpick test to ensure cake is done. Remove from heat and leave in pan on a wire rack for about 10 minutes before inverting to a platter or cake stand. Trim or level the bottom of the cake carefully with a serrated knife if you like it flat on the bottom.
While cake is cooling, make the glaze by adding the liqueur to the powdered sugar and beating or whisking until the glaze is thick but pourable. Adjust by adding either more confectioners sugar if too thin, or a teaspoon at a time of Amaretto, if too thick. You want it to be thick enough that when you top it, you need to wait for it to go down the sides. Pour over the top and just wait for it to go down the sides of the cake. Top the cake with sliced almonds.