Prep 15 mins
Cook 1 hr 15 mins
Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.
- 1 1⁄2 cups butter, room temperature
- 3 cups sugar
- 5 eggs
- 1⁄4 cup Amaretto
- 2 cups flour
- 3⁄4 cup unsweetened cocoa
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1 cup buttermilk
- confectioners' sugar, for dusting
- Position an oven rack in the center of the oven.
- Preheat the oven to 325°F
- Grease a 10-inch bundt pan.
- In the bowl of an electric mixer, cream the butter.
- Gradually add the sugar, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the Amaretto, beat to blend.
- In a medium bowl, combine the flour, cocoa, salt, and baking powder.
- Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Remove the cake from the pan to a rack to cool completely.
- Dust with confectioner's sugar.
- Great with real whipped cream.
OMG!!! My family has fallen in love with this cake. I added a chocolate ameretto glaze drizzled over the top and served with fresh whip cream - WOW!! thank you for this recipe!!
What a delicious recipe!!! I made it for family and friends then I made another one for workmates and it was a huge success! Thanks so much for the recipe!!
Delicious! Rich and dense, redolent of Amaretto and chocolate. Next time I will whip my cream with some Amaretto in place of sugar for sweetener. Thanks, Acerast! Made for US Regional Cookbooks Tag.