Best 4 Chocolate Chip Amaretto Pound Cake Recipes
Savor the tantalizing flavors of chocolate chips and amaretto in a moist, golden pound cake. This classic dessert combines the richness of chocolate with the nutty sweetness of amaretto liqueur, resulting in an indulgent treat that is sure to satisfy any sweet tooth. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will lead you through the steps of creating a delectable chocolate chip amaretto pound cake that will impress your family and friends. From gathering the necessary ingredients to decorating the final product, we'll provide you with all the tips and tricks you need to bake a perfect cake that's perfect for any occasion. So, prepare your apron and let's embark on a delightful baking journey as we explore the art of making a chocolate chip amaretto pound cake.
Let's cook with our recipes!
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE AMARETTO POUND CAKE
Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.
Provided by Acerast
Categories Dessert
Time 1h30m
Yield 1 bundt cake, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 627.6, Fat 31.3, SaturatedFat 19, Cholesterol 167.2, Sodium 548.4, Carbohydrate 84.2, Fiber 2.8, Sugar 61.4, Protein 8.1
CHOCOLATE CHIP POUND CAKE
My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.
Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE AMARETTO CAKE
Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!
Provided by CHRISSYG
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
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.).
Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2
Tips:
- Use high-quality chocolate chips for the best flavor. - Be sure to beat the butter and sugar together until light and fluffy. This will help to create a smooth and tender cake. - Mix in the dry ingredients gradually to avoid over-mixing. Over-mixing can make the cake tough. - Bake the cake until a toothpick inserted into the center comes out clean. Do not over-bake, as this will make the cake dry. - Allow the cake to cool slightly before glazing. This will help the glaze to set properly.Conclusion:
This chocolate chip amaretto pound cake is a delicious and moist cake that is perfect for any occasion. The cake is easy to make and can be dressed up or down depending on the occasion. Serve it with a scoop of ice cream or fresh berries for a truly decadent dessert.
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