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!
Servings: 16 slices
Calories: 479kcal
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.
Nutrition
Calories: 479kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 250mg | Potassium: 204mg | Fiber: 3g | Sugar: 43g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
