Chocolate Amaretto Bundt CakeVictoria Silow
From The Magnolia Bakery Cookbook
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs, at room temperature
- 6 ounces semisweet chocolate, melted (see note)
- 1 cup milk
- 3 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4 tablespoons amaretto-flavored liqueur (I use 3 ounces and bake a little longer)
Preheat oven to 350 degrees
Grease and lightly flour a 10-inch Bundt pan In a medium size bowl, sift together the flour and the baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugars until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the extracts, beating after each addition until smooth. Add the liqueur and mix well. Pour the batter into prepared pan and bake 45-50 minutes or until a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack.
I serve this with whipped cream or confectioners’ sugar sprinkled on top.
Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-10 minutes.
Source: Rebecca Mora