Chocolate Amaretto Bundt Cake
Submitted by liz1103
Chocolate amaretto bundt cake soaked with a buttery amaretto glaze. Tender chocolate crumb meets almond liqueur in a poke-cake style finish that keeps it moist for days.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis bundt cake does the chocolate and almond pairing the right way: a moist chocolate cake made with cocoa, buttermilk, and oil for tenderness, then poked while warm and soaked with a hot amaretto-butter syrup that seeps into every crumb. The amaretto comes through in waves, sweet up front and almond on the finish.
The poke-and-soak method is what makes this cake legendary. You’re not just glazing the outside; you’re driving liqueur deep into the cake.
Pro Tips
- Grease and flour the bundt pan thoroughly, every nook. Chocolate batter sticks more aggressively than vanilla and a single missed crevice means a torn cake.
- Don’t overmix once the flour is in. Overworked batter makes a tough, gummy cake instead of a tender bundt.
- Bring the buttermilk and eggs to room temperature. Cold dairy on hot melted butter seizes the batter.
- Poke the holes from the bottom (the wide flat side) before unmolding. The syrup spreads more evenly than going through the decorative top.
- Let the soaked cake stand the full 5 minutes before unmolding. The syrup needs time to absorb or it pools onto your serving plate.
Variations
- Swap amaretto for Frangelico (hazelnut) or Kahlúa (coffee) for a different boozy spin.
- Garnish with toasted sliced almonds and a dusting of powdered sugar for a clean, classic presentation.
- Add 1 teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix flour, 2 cups sugar and salt.
Melt 4 ounces butter.
Add ¼ cup Amaretto, oil and cocoa and mix.
Combine with flour, sugar and salt until blended.
Do not overmix.
Add buttermilk, eggs, vanilla and soda.
Mix thoroughly and place in greased and floured bundt pan.
Bake 50 minutes or until toothpick comes out clean.
Cool.
Melt remaining butter and sugar with water in small saucepan over high heat to rolling boil.
Reduce heat to medium, stirring constantly.
Cook 5 minutes; turn off heat and add remaining amaretto slowly while stirring.
Mix until all is added.
With chopstick or wooden spoon, poke holes in bottom of cake.
Ladle sauce evenly. Let stand 5 minutes and unmold.
Garnish with icing and/or crushed nuts if desired.
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