A delightfully decadent dessert, this chocolate chip amaretto cake is super soft and tender and is bursting with almond flavors from both the almond paste and amaretto creamer.
I used to be terrified of bundt cakes. Yeast bread? Bring it on! 3 layer cake? Piece of cake! Bundt cake? How about cookies or cheesecake instead? It felt so intimidating!
Of course things have changed in the last couple of years. I rarely find something intimidating (unless we’re talking homemade caramel) and this chocolate chip amaretto cake is a breeze to make.
You can pretty much whip it up while waiting for your oven to heat up. It really doesn’t require more prep time than that!
I’ve been craving all things Italian flavored ever since we decided to work towards spending the next summer in Sicily.
Although pasta dishes and pizza are always on the menu around here, this time I wanted a piece of Italy that’s not savory. Tiramisu came first to mind, but I’ve done that already. Panna cotta – not exactly my type. Biscotti? Now we’re talking!
Unfortunately my biscotti disappeared into thin air before I had a chance of taking pictures of them and although on rare occasions I make the same recipe twice in one week, a container of Amaretto creamer grabbed my attention before I decided to make another batch of biscotti.
You can thank me now or later, but you’ll be so happy I went ahead and make this chocolate chip amaretto cake!
To give the cake a fancy look, I drizzled some icing over it and sprinkled some chocolate flakes. It’s totally optional. I’m sure even without the fancy look, this cake will go gone before you know it.
To make this cake, you have to make sure you got the right ingredients. Pretty much like other pound cakes you need butter, sugar, eggs, flour. In addition to that you need International Delight Amaretto coffee creamer, greek yogurt and almond paste. Make sure it’s almond paste not marzipan!
Almond paste is made from ground almonds and sugar in equal quantities. You’ll most likely find it in the baking isle at your grocery store.
- 7 oz almond paste (not marzipan)
- 1 1/2 cups granulated sugar
- 3/4 cup butter, room temperature
- 5 eggs
- 1/4 cup International Delight Amaretto Coffe Creamer
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek Yogurt
- 3/4 cup mini chocolate chips
- 1 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
- few drops of water
- chocolate flakes
- Preheat oven to 325 degrees F. Grease a 12cup bundt pan with baking spray. Set aside.
- In food processor with knife blade attached, pulse almond paste and sugar until finely ground. Transfer the almond sugar to mixing bowl. Add the butter.
- With the paddle attachment on, turn the mixer on to medium-high speed and beat for 5 minutes or until pale and fluffy.
- Lower the mixer's speed and one by one, beat in the eggs and gradually pour in the amaretto creamer until incorporated.
- With a spatula, scrape the sides on the bowl.
- With the mixer of its lowest speed, gently fold in the baking powder, baking soda, salt followed by the flour alternately with the Greek yogurt and beat until batter is smooth.
- With a spatula, fold in the chocolate chips
- Spoon batter into the prepared pan.
- Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes, then invert onto rack and cool completely.
- Once the cake is completely cooled, make the icing.
- Mix the powdered sugar with the almond extract and a few drops of water until it makes a pourable icing. Drizzle over the cake and sprinkle with chocolate flakes.
recipe adapted from an old issue of Good Housekeeping magazine
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.