Best Chocolate Amaretto Cake Recipes

CHOCOLATE AMARETTO CAKE

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.).

WHITE CHOCOLATE AMARETTO CAKE

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.

CHOCOLATE CHIP-AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

CHOCOLATE AMARETTO ICE CREAM CAKE

Steps:

• NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
• Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
• Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
• Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
• Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
• Scoop 4 heaping scoops of ice cream into the center of the cake shell.
• Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
• Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!

CHOCOLATE AMARETTO MOUSSE CAKE

Steps:

• Melt choclate morsels. Dip bottom half of almonds into chocolate and place on wax paper; chill until firm. Gradually stir Amaretto into remaining chocolate. Set aside. Combine gelatin and water in a saucepan. Stir in egg yolks, milk and sugar. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in choclate mixture. Chill until mixture mounds. Beat egg whites until stiff. Fold into mixture. Remove 1 cup whipped cream and set aside. Fold remaining cream into choclate mixture. Chill until mixture mounds. Line the bottom and sides of a 9 inch springform pan with split lady fingers. Pour in chocolate mixture. Chill until firm. Remove sides of pan and pipe rosettes of reserved cream arount outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve

CHOCOLATE-AMARETTO LAYER CAKE

Steps:

• Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. 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. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
• 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. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

CHOCOLATE & CHERRY AMARETTO CAKE

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 MOUSSE CAKE - AMARETTO SARONNO

Steps:

• Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
• Gradually stir amaretto into remaining chocolate. Set aside.
• In sauce pan, combine gelatin and water.
• Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
• Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
• Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
• Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
• When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.

KAHLUA (OR AMARETTO) CHOCOLATE BUNDT CAKE

Steps:

• Coat Bundt pan with cooking spray.
• Mix all other ingredients; spoon into pan.
• Bake at 350 degrees for 40-45 minutes.
• Cool in pan for 10 minutes; remove from pan.
• When cool, sprinkle with powdered sugar.

CHOCOLATE AMARETTO POUND CAKE

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.

AMARETTO CAKE WITH CHOCOLATE GANACHE

Steps:

• Grease and flour your pans. Set the oven to 350 degrees.
• Mix the cake mix with the next five ingredients.
• Pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a Bundt pan. Check the cake with a toothpick to see if it is done. (When inserted in the cake, it should come out clean. The cake will have just begun to pull away from the sides of the pan.).
• Let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (Slide some waxed paper under the cooling rack to catch the drips of Ganache-yum!).
• For the Ganache:.
• Unwrap the squares of chocolate and place them in a bowl.
• Pour the whipping cream in a pan and bring to a boil.
• Pour the hot cream on the chocolate and stir it until it is smooth and glossy.
• (at this point I chill it slightly for a filling or if I want to spread it).
• Spoon the Ganache over the cake on the rack making sure to cover it evenly.
• When the chocolate Ganache is almost set, top with almonds and place it on your serving plate.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of 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. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
• Glaze:.
• While cake is still warm, make the glaze.
• Combine butter, sugar, water, and amaretto in a saucepan.
• Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
• Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
• Slowly drizzle glaze over cake, including edges and center of Bundt pan.
• Allow cake to cool in the pan for at least 2 hours, after glazing.
• Cool cake completely before putting on the frosting.
• Topping (Frosting and almonds):.
• Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
• Stir frequently and be careful not to burn.
• Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
• Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
• Scatter toasted almonds over cake before frosting cools.
• **Cook time doesn't include 2 hours cool time.

WHITE CHOCOLATE AMARETTO CAKE

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.

CHOCOLATE AMARETTO BUNDT CAKE

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!

CHOCOLATE AMARETTO CAKE

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.