Ingredients for Amaretto Cake With Chocolate Ganache
- 1 (18.25 ounce) package white cake mix with pudding
- 3 large eggs
- 1 cup vanilla yogurt
- 1/3 cup vegetable oil
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
- 12 ounces semisweet chocolate
- 1 cup heavy whipping cream
- 1/2 cup slivered almonds, toasted
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How to Make Amaretto Cake With Chocolate Ganache
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one bundt pan.
- In a large bowl, combine cake mix according to package directions, substituting vanilla yogurt for sour cream if specified in the cake mix instructions.
- Add the remaining cake batter ingredients (see ingredient list for specific measurements and instructions on incorporating them).
- Pour batter evenly into prepared pan(s).
- Bake for 27-30 minutes for layer cakes, or 45-55 minutes for a bundt cake, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the ganache: Finely chop 12 ounces of semi-sweet chocolate.
- In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Whisk gently until the ganache is smooth and glossy.
- Once the cake is completely cool, spoon or pour the ganache evenly over the top, allowing it to drip down the sides.
- Once the ganache is almost set, sprinkle generously with slivered almonds.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
87g
Fat
62g
Carbs
14g
