Chocolate Amaretto Pound Cake
This Chocolate Amaretto Pound Cake is topped with a chocolate amaretto glaze and sprinkled with candied almonds – one bite and you’ll be hooked!
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Have you ever noticed that amaretto liqueur smells like cherries? Amaretto is an Italian almond liqueur that usually checks in around 20%-28% alcohol. While amaretto is technically an almond liqueur, a quick whiff when you open the bottle will likely make you think cherries. Indeed, when I opened up the bottle of amaretto for this chocolate glaze, I actually stopped to make sure I didn’t make a big mistake. Was amaretto actually cherry liqueur? Nope, it’s almond. Although you could’ve fooled me!
I got to reading on the interwebs in an effort to sort out this cherry vs. almond thing. It turns out the chemical compound benzaldehyde is what provides the almond-like flavor in amaretto. Benzaldehyde is found naturally in various foods – namely almonds, apricots, apples…and you guessed it, cherry pits. Ah, so benzaldehyde provides a direct connection between almonds and cherries. There’s our answer! Indeed, Disaronno (one of the leading brands of amaretto) actually uses apricot pits instead of almonds to create their classic liqueur. It’s all about the benzaldehyde.
Chocolate Amaretto Pound Cake
In my mission to discover the flavoring source of amaretto, I stumbled across several articles about how to use this liqueur. We enjoy sipping on amaretto on the rocks. It’s a sweet liqueur, thus making it a nice sipping drink for after dinner. Amaretto is often used to complement chocolate flavors (as with this recipe for Chocolate Amaretto Pound Cake). However, I also stumbled on the idea of adding a couple tablespoons of amaretto into pancake batter. Pancake batter!? *mind blown* I need to try this ASAP!
We’re sticking with the dessert realm today with this Chocolate Amaretto Pound Cake. If you challenged me to put forward an amazing pound cake – this recipe would be one of the finalists. While I do love a good classic vanilla pound cake, this chocolate version is amazing. Seriously. As I like to bake (a lot), I normally have pretty decent self control when it comes to the various desserts that show up in our kitchen. That self control took a vacation when this Chocolate Amaretto Pound Cake showed up. Take a bite and see if you agree with me!
In keeping with the almond angle, I decided to sprinkle some candied almonds on top of this pound cake. Holy cow. Those candied almonds almost didn’t make it to the cake. I started nibbling on a few as they cooled. Then I nibbled on a couple more. Somehow I managed to save enough for this cake, although I do highly recommend making a double batch of those candied almonds. You’ll understand once you take a nibble!
If you’re looking for a dessert that’s equally impressive and delicious, then put this chocolate cake on the menu! Aside from the longer baking time that comes with pound cakes in general, this recipe is really quite simple. But I promise that friends and family will be begging for the recipe when you serve this for dessert…perhaps with a glass of amaretto on the side? Happy baking!
Did you bake this Chocolate Amaretto Cake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chocolate Amaretto Pound Cake
Ingredients
For the Chocolate Pound Cake
- 1½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
For the Chocolate Amaretto Glaze
- 4 oz. semisweet chocolate chopped
- ¼ cup heavy whipping cream
- 2 Tbsp amaretto almond liqueur
For the Candied Almonds
- ½ cup sliced almonds chopped
- 2 Tbsp granulated sugar
- ½ tsp salt
Instructions
For the Chocolate Pound Cake
- Grease and flour a 12-cup Bundt pan (or spray pan very generously with nonstick cooking spray); set pan aside.
- Preheat oven to 325°F.
- Using an electric mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed.)
- Add eggs one at a time; mixing after each addition until just combined.
- Add remaining ingredients (flour, cocoa powder, baking powder, salt, milk and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed.
- Using a spatula, pour batter into the prepared pan.
- Bake for 90-95 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool. (Note: This is a good time to make the glaze and almonds.)
- Pour Chocolate Amaretto Glaze over the top of cake. Before glaze hardens, sprinkle Candied Almonds on top. (Tip: Make the candied almonds before making the glaze.)
For the Chocolate Amaretto Glaze
- Using a medium saucepan, add chocolate and heavy whipping cream. Place over medium-low heat, stirring frequently, until mixture is smooth.
- Remove saucepan from heat and stir in amaretto.
For the Candied Almonds
- Using a small skillet, add almonds, sugar and salt. Place over medium heat, stirring often, until sugar has melted and almonds are beginning to turn brown.
- Remove skillet from heat and spread almonds on parchment paper. Let cool for 5-10 minutes.
Looking for more tasty chocolate dessert recipes? Check out some of these other favorites, too:
Will be making this soon for the cake can i use vegan butter and almond milk and for the glaze can i use coconut cream i never had chocolate amaretto pound cake before perfect for my birthday next year on 19 September and after office snacks love your recipes as always brightens up my day everyday after work will dm you if i make this and let you know how it goes Thanks Ramya
Hey Ramya! I think you could certainly use those vegan options here – I haven’t tried those myself, but let me know what you think if you make this recipe. This cake would be great for celebrating a birthday!
This dense, buttery, chocolatey pound cake has my mouth watering! Love the splash of amaretto in the glaze too!
You can’t go wrong with a good pound cake…no matter the flavor! But when amaretto and candied almonds are also involved? Sign me up!! Thanks, Marissa!
Oh my goodness, David! This pound cake looks amazing – that poundcake texture gets me every.single.time! And amaretto is definitely one of my favorite liqueurs! Looks like a definite contender for this year’s Christmas Dessert! And those candied almonds – you’re right, a double batch for sure!
I hear ya on pound cake texture! I love pound cake when it’s fresh out of the oven, but I also love toasting a slice in the toaster oven after a couple of days. The little crispy bits on top are so tasty! This version with the amaretto + candied almonds was definitely a favorite here in our house. Thanks, Laura!
One of my favourite things from my childhood was sour cherry preserves (Pits never removed!) As you are aware now, this would result in subtle (yet fabulous) almond notes. It was soooooo good!
Now, with our scientific talk over, let’s enjoy this amaretto cake? It looks seriously delicious!
Sour cherry preserves with the pits still in it? Interesting! I don’t think I’ve ever heard of that! But the connection between cherries and almonds is fascinating, don’t ya think? But I also agree with you that we should leave the science talk behind and enjoy a slice of cake. Cheers, buddy!
So interesting about the amaretto! This chocolate cake looks so rich and delicious! I love the amaretto glaze too.
I know! Isn’t that connection between cherries and almonds fascinating, Kathy? I love weird trivia like this! I also love this cake – I mean how can you go wrong when you have chocolate, amaretto and candied almonds? 🙂
i like the look of this cake david. anything chocolate …
I hear ya on the chocolate, Sherry…haha!
This thing looks decadent! perfect with some eggnog on the side.
Ooo…I like the way you think with the eggnog, Raymund!
Wow – the texture on this pound cake is simply stellar! I love a boozy treat and the combo of amaretto and chocolate is divine! And, David, my hats off to you on your food detective skills on finding the correlation between the cherry smell of amaretto and benzaldehyde!
BTW – as I’m in Brooklyn right now, my drone doesn’t have too far to fly to come retrieve a slice of this deliciousness from your kitchen! 😉
Thanks so much, Shashi – I thought the connection between almonds and cherries was quite fascinating. I love weird trivia like that! And since you’re in Brooklyn, you aren’t too far from a slice of this cake…but you better hurry!! (Also, I bet you’re going to go to Obica again, and that makes me jealous. Haha!)
Made this cake once and my family, friends, and I all LOVED it! Question… has anyone tried making in advance and freezing it? Have company coming for a long weekend next month and would love to prepare a few things in advance…
TIA for any input!
Christiana
Hey Christiana! So glad this cake was a hit – it’s been a bit since we’ve made that one here, and now I want to make it again! So some of the elements of this cake can be made in advance. The cake itself can be baked in advance and frozen. Just make sure it’s completely cool before transferring to a freezer bag. (Alternatively, you can wrap the cooled cake in plastic wrap and then foil.) The candied almonds can also be made in advance and frozen. The glaze is the one element that I would still make fresh. But that shouldn’t require too much work, and you’ll have a delicious dessert for company. 🙂 Happy Baking!!