Amaretto Chocolate Cake
Submitted by alicecb
Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.
YIELD
servingsPREP
30 minCOOK
30 minREADY
1 hrsThis isn’t your standard chocolate cake. Folding stiffly beaten egg whites into the batter creates an airy texture that’s more elegant than a typical layer cake.
Cold coffee in the batter enhances the cocoa without making it taste like mocha, and the amaretto frosting brings almond and coffee notes that complement the chocolate perfectly.
Shaved chocolate on top makes it look like it came from a fancy bakery.
Kitchen Tips
- Fold, don’t stir: When adding the beaten egg whites to the batter, use a spatula and gentle folding motions; stirring deflates them and makes the cake heavy.
- Cold coffee trick: Use cold brewed coffee instead of hot so it doesn’t melt the butter in the batter; this keeps the emulsion stable.
- Frosting consistency: Add hot coffee to the frosting a tablespoon at a time until it’s spreadable but not runny; too much liquid makes it slide off the cake.
Ingredients
Directions
Grease and flour two 9 inch cake pans.
Preheat oven to 350℉ (180℃).
Beat egg whites until frothy, then beat in granulated sugar until stiff peaks form.
Set aside.
Cream butter and brown sugar until fluffy.
Beat in egg yolks 1 at a time.
Sift flour, cocoa and baking soda together.
Add to creamed mixture alternately with coffee and blend well.
Fold egg whites into batter.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool 10 minutes, invert on wire rack and remove pans.
Cool completely before frosting.
Place one layer on cake plate and spread frosting on top.
Position second layer over the first.
Spread frosting on cake sides and top.
Decorate with shaved chocolate, if desired.
Amaretto Frosting: In a large bowl, cream together butter and sifted confectioners’ sugar.
Add unsweetened cocoa powder, amaretto and hot coffee.
Beat until smooth.
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