Every year for Christmas, my dad orders heaps and mounds of goodies from mail order food companies around the world. One of my favorites every year is this fantastic Chocolate Chip Amaretto Cake…but it’s $30 for one of these things. $30! That’s a lot for cake. Especially since I know how to bake. Well, it was only a matter of time before I tried making my own. I used amaretto here (an almond liqueur), but you could just as easily do frangelico, a hazelnut liqueur, or something comparable. Here’s how to make it:
13 oz cake flour (about 3 cups)
1.5 cups mini chocolate chips (I like the texture of the minis, but you can do regular semi-sweet chips too)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
4 egg whites
2 egg yolks
2 cups sugar
1 cup vegetable oil
1 cup sour cream
1.5 tsp vanilla extract
2 tbsp Amaretto liqueur+3 tbsp for brushing
Preheat your oven to 350 degrees F. Butter and flour a bundt pan so your cake doesn’t stick, and set it aside for later.
Either sift together the flour, baking powder, baking soda, and salt, or aerate/combine in a food processor. I always do it in a food processor because I just dump it all in and it does all the work for me, and sifting annoys me. But either way will work. Take 2 tbsp of the flour mixture and toss the chocolate chips in it. You are coating the chocolate chips with flour so they don’t sink to the bottom (just as you would toss your blueberries with flour for a blueberry muffin recipe):
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the eggs and sugar on medium speed for 2 minutes until pale in color:
With the mixer running on low, add the oil, vanilla, and Amaretto until combined. Add 1/3 of the flour mixture, then 1/2 the sour cream, then 1/2 of the flour, the rest of the sour cream, and the rest of the flour, waiting until each installment is absorbed before adding the next batch. Stop mixing *just* before the flour disappears, dump your floured chocolate chips into the batter, and mix them in with a spatula. Scrape the batter into your buttered/floured pan:
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out fairly cleanly (a few crumbs are okay, but no liquid).
When the cake is done, let it cool in the pan for 15 minutes before turning it out onto a cooling rack. Brush the cake with 3 tbsp of Amaretto liqueur, allowing the almond liqueur to soak into the cake a little bit. Enjoy! Please post comments, questions, or suggestions below. Thanks for reading!
Recipe graciously adapted from The Spiced Life’s Chocolate Glazed Chocolate Chip Cake recipe. whose recipe was adapted from the Essential Chocolate Chip Cookbook by Elinor Klivans. Many thanks to The Spiced Life.