Chocolate Amaretto Cake
By admin
This is a very elegant little cake. It has a wonderful almond taste and blends well with the chocolate. A cake for sophisticated tastes, I recommend it for an adult birthday or dinner party.
Ingredients:
2 9-inch round cake pans
3 large eggs- separated
1/4 cup of white sugar
1/2 cup of softened butter
1 cup brown sugar -lightly packed
2 1/4 cups cake flour (all-purpose flour is fine)
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup of brewed espresso coffee or very strong coffee. Make sure the coffee is cold.
3/4 cup amaretto liquer
Ingredients for the Amaretto Frosting:
6 tablespoons of softened butter
1 pound of sifted confectioner’s (powdered) sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons amaretto liquer
2 tablespoons brewed espresso or very strong coffee This coffee must be hot and you may use up to 3 tablespoons.
Cake Directions:
- Preheat oven to 350 degrees F.
- Grease and lightly flour 2 9-inch round cake pans.
- With an electric beater, beat egg whites until frothy. Slowly add sugar, beating constantly until stiff peaks can be made with the egg whites. (This can sometimes take quite a while so don’t give up!)
- Set the egg whites aside.
- In a medium bowl cream (beat) together the butter and brown sugar until the mixture is crumbly and fluffy.
- Beat egg yolks into the sugar and butter mixture one at a time. Be sure the first yolk is well blended into the batter before adding the next yolk.
- In a separate bowl combine the flour, baking soda and coca together. Sift together at least two times to ensure these dry ingredients mix thoroughly.
- Add the flour mixture and the coffee to the sugar and butter mixture alternating the flour and coffee. Blending constantly while adding these 2 ingredients.
- Using a soft spatula gently fold the egg whites into the batter.
- Pour the batter evenly into the 2 cake pans.
Bake 30 minutes or until toothpick inserted into the center of cake comes out clean. Cool in the pans for about 10 minutes and then invert and remove from pans onto cooling rack. Be sure cakes are completely cooled before frosting.
Directions for Frosting
In a large bowl cream together the butter and the confectioner’s (powdered) sugar. Mix well.
Add the cocoa powder, amaretto liquour , hot coffee and sugar. Beat until smooth. (If frosting is too thick add some more hot coffee or hot water. If frosting is too thin, place in refrigerator for a few minutes or add some more confectioner’s sugar and butter).
Assembling the Cake
- Place the bottom layer of the cake on the serving platter.
- Level off the slight rise in center of the cake using a sharp knife so you have a flat surface.
- Set the top layer of the cake in position.
- Frost the top and sides of the cake.
Decorate to your own design. I usually sprinkle the top of the cake with toasted slivered almonds and surround the bottom with coffee beans for an elegant look.
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