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Ingredients
| unsweetened baking chocolate squares: 3 1oz squares |
| salted butter: 6 Tbl |
| eggs: 2 |
| granulated sugar: 1 1/3 cups |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 3/4 tsp |
| salt: 1/2 tsp |
| butterscotch schnapps: 1/2 cup (divided) |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| semisweet chocolate chips (chips): 1/4 cup |
| butterscotch baking morsels: 1/2 cup |
| almonds (slivered): 1/4 cup |
| heavy whipping cream (fluid): 1 cup |
| semisweet chocolate chips (chips): 2 cups |
| amaretto liqueur: 2 Tbl |
Chocolate Butterschnapps Cake
Credit: AllRecipes
User rating:
"A two-layer, glazed, chocolate schnapps cake."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
- In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
- Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
- Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake. Decorate with slivered almonds.