Double Chocolate Almond Cake With Amaretto |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This double rich chocolate cake with a ganache drizzle will make this a favorite any time of the year, like now! I love this cake but I won't make it often. Yes, it is made with 2 not 1 but 2 cake mixes. I didn't allow for cooling time. Ingredients:
1 cup sour cream |
1/2 cup hersheys chocolate syrup |
1/4 cup water |
1 (19 7/8-21 1/2 ounce) box plain brownie mix |
2 cups devil's food cake mix, 1/2 box (18.25 oz) |
3 eggs |
2 teaspoons amaretto or 2 teaspoons almond extract |
2 teaspoons vanilla extract |
3/4 cup almonds, toasted & chopped |
nonstick cooking spray |
1 cup hershey's semi-sweet chocolate chips |
3 tablespoons butter or 3 tablespoons margarine |
2 tablespoons half-and-half cream |
1 tablespoon vegetable oil |
1 teaspoon amaretto or 1 teaspoon almond extract |
toasted chopped almonds (optional) |
Directions:
1. Heat oven to 375°F.
2. Generously spray 12-cup Bundt pan, set aside.
3. Combine all cake ingredients except almonds in large mixer bowl.
4. Beat at low speed, scraping bowl often, until well mixed.
5. Stir in almonds by hand.
6. Pour batter into prepared pan.
7. Bake for 55-65 minutes or until cake begins to pull away from sides of pan.
8. DO NOT OVERBAKE.
9. Cool 10 minutes, invert onto serving plate.
10. Cool completely.
11. Meanwhile, combine all chocolate ganache ingredients except for Amaretto or almond extract in 1-quart saucepan.
12. Cook over low heat, stirring constantly, until chips are melted and mixture is pourable, about 2-3 minutes.
13. Stir in Amaretto or almond extract.
14. Drizzle over cooled cake.
15. Garnish with almond pieces, if desired.
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