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Chocolate Amaretto Bundt Cake

August 28th, 2008 · No Comments

Read and see more at Bake or Break. Recipe from The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 6 ounces semisweet chocolate, melted
  • 1 cup milk
  • 3 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 4 tablespoons amaretto-flavored liqueur

Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.

Sift together the flour and baking soda. Set aside.

Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan.

Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack.

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