Chocolate Amaretto Bundt Cake Recipe

Chocolate Amaretto Bundt Cake is rich with dark cocoa, tangy buttermilk, and amaretto, topped with a sugar glaze and optional slices of almonds. It takes 20 minutes to prepare the ingredients and 55 minutes to cook. Ingredients for this Bundt cake include vegetable oil spray, 1 teaspoon sifted powdered cocoa, 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 8 ounces butter, 1/4 cup powdered cocoa, 1/2 cup vegetable oil, 2 cups white sugar, 3/4 cup amaretto liqueur, 1/2 cup buttermilk, 1 teaspoon vanilla, 2 tablespoons of water, 2 eggs, and sliced almonds (optional).

Preheat oven to 350 degrees Fahrenheit.

Spray vegetable oil on a Bundt pan and sprinkle with approximately 1 teaspoon of powdered cocoa. Whisk baking soda, flour, and salt together.

Melt ½ cup of butter in the microwave. Whisk the melted butter, cocoa, and vegetable oil together until it turns smooth. In a separate bowl, whisk 1 ½ cups of sugar, ¼ cup of amaretto, buttermilk, eggs, and vanilla together for 2-3 minutes.

Stir flour into the cocoa mixture. Pour it into the Bundt pan and bake for 45-50 minutes. Let it cool on a rack in room temperature. When it has cooled, put the remaining ½ cup butter, ½ cup sugar, and water in an average saucepan on a high heat. Slowly stir for five minutes. Remove from heat and stir in the remaining ½ cup amaretto. Let it cool for 5 minutes.

Put holes at the bottom of the cake and spoon 2/3 sugar glaze over these holes. Drizzle the remaining sugar glaze at the top and slightly press on the almonds. Leave the cake for about an hour before slicing.