dark chocolate and amaretto cakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • ¾ cup hot strong coffee or espresso
  • 2 oz dark (70%) chocolate, chopped
  • 2 cups superfine sugar (396 g)
  • 1½ cups all purpose flour (180 g)
  • 1 cup cocoa powder (85 g)
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • ½ cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • ¼ cup amaretto
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 300 degrees. Prepare two 8-9 inch baking pans by buttering them, lining the bottoms with rounds of parchment and dusting with cocoa powder, tapping out the excess.
  2. Place the chopped chocolate in a bowl and pour in the hot coffee, allowing it to sit for a minute or two then stirring until smooth.
  3. Sift the dry ingredients (including the sugar) together in a large bowl and set aside. Combine the buttermilk, oil, amaretto and vanilla in a bowl or large measuring cup and set aside.
  4. Beat the eggs until creamy and thickened, 3-5 minutes. Slowly add the chocolate mixture to the eggs, then add the wet ingredients, mixing just until combined. Add half of the dry ingredients, mix until incorporated, then add the second half and mix until combined.
  5. Divide the batter between the two pans and bake for 40 minutes. Rotate the pans in the oven and bake for an additional 20-30 minutes, until a toothpick inserted into the center comes out clean. Place the pans on a cooling rack. Once the pans are cool enough to handle, run a knife around the edges of the pan to loosen the cakes and very carefully turn them out onto the cooling rack to come to room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-and-amaretto-spoon-cakes/