Indulge your sweet tooth with the perfect combination of rich chocolate, sweet raspberry, and nutty amaretto flavors in the Amaretto Chocolate Raspberry Cake. Are you ready for this decadent dessert?
Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself, this cake is sure to impress. With so many variations and recipes available, you can find the perfect version to suit your taste preferences. So, let’s dive into the world of amaretto chocolate raspberry cake and discover what makes this dessert so irresistible!
Key Amaretto Chocolate Raspberry Cake Ingredients & Why
Provides structure and texture to the cake.
TCHO Super Powder
Infuses rich chocolate flavor into the batter.
Adds nutty flavor and moist texture, perfect for recipes like Amaretto Raspberry Cake.
Sweetens the batter and stars in the Amaretto glaze.
Enhances richness and flavor in both batter and Amaretto glaze.
Boosts moisture and richness, ideal for recipes like Raspberry Amaretto Bundt Cake.
Contributes structure and aids in rising.
Imparts fruity goodness and moisture, a hit in Chocolate Raspberry Cake.
Brings nutty sweetness to recipes like Raspberry Amaretto Bundt Cake.
How Do You Make The Best Amaretto Chocolate Raspberry Cake?
- Preheat to 140C fan/160C conventional/gas 3. Grease and line a 20cm round cake tin. In a large bowl, blend butter, caster sugar, eggs, flour, and ground almonds with an electric hand whisk until smooth.
- To assemble, place half of the cake mixture in the lined tin, top it with half of the amaretti biscuits, and then add one-third of the raspberries. Press them gently into the cake for evenness.
- Spread the remaining cake mixture over amaretti and raspberries, top with the rest of the amaretti and half the remaining raspberries, and bake for 55-60 minutes until a skewer comes out clean.
- Cool in the tin for 15 minutes, then refrigerate in a covered container for up to 2 days.
- Enjoy your chilled dessert by dusting it with icing sugar and adding the remaining raspberries and a bit of single cream just before serving.
Pro Tips For Making Amaretto Chocolate Raspberry Cake Recipe
- Ensure room temperature for butter and cream cheese for a smoother batter.
- Fold in raspberries gently to avoid crushing them in the batter.
- Use Baker’s Joy or butter and flour to prevent cake sticking to the pan.
- Cut back on amaretto if you’re not a fan.
- Prepare raspberry filling and chocolate buttercream in advance to save time.
- Wrap and refrigerate baked cake layers for up to 2 days or freeze for 3 months if making ahead.
How to Store Amaretto Chocolate Raspberry Cake
- For short-term cake storage (2-5 days), wrap it in plastic or foil and seal it in an airtight container in the fridge.
- Freeze the cake, well-wrapped, for up to 3 months. Wrap individual baked and cooled cake layers tightly and refrigerate for 2 days or freeze for 3 months.
- Let the raspberry filling cool at room temperature for 10–15 minutes, then transfer it to a container and refrigerate for at least 4 hours, or up to 1 week (longer is better). No need to cover it, but if refrigerating for over 4 hours, cover tightly. It will thicken as it chills. Raspberry filling must be completely chilled before using in your cake. For freezing, refer to the Note below for instructions.
- Remove the cake from the fridge an hour before serving, lightly dust with icing sugar, and bring to the table. Serve with remaining raspberries and a dash of single cream. This creamy dessert cake should always be stored in the fridge. I recommend allowing it to sit at room temperature (20C/68F) for 1 hour before serving.
Can You Freeze Amaretto Chocolate Raspberry Cake?
- Preserve your cake by wrapping it in freezer film or foil, whether whole or in portions, for a maximum of 3 months.
- After allowing the cake to cool completely, remove it from the pan, encase it in a double layer of plastic wrap (clingfilm), followed by foil, and freeze for up to 3 months.
- Ensure freshness by tightly wrapping individual, baked, and cooled cake layers. Refrigerate for up to 2 days or freeze for 3 months. When ready to use, bring them to room temperature and proceed with the recipe.
- Freeze your cake with ease. Cover each cooled cake layer with plastic wrap, then place them in a freezer-safe container or gallon bag. They’ll stay fresh for up to 1 month.
Frequently Asked Questions About Amaretto Chocolate Raspberry Cake
What does Amaretto liqueur taste like?
Infuse your cake with the unique, slightly nutty, marzipan-like flavor of Amaretto liqueur, enhancing its depth of taste.
Can I make this cake without alcohol?
Craft a non-alcoholic version of Amaretto Chocolate Raspberry Cake by substituting amaretto liqueur with almond extract or flavored syrup, preserving its delicious almond flavor.
How do I store Amaretto Chocolate Raspberry Cake?
To maintain freshness, refrigerate the cake with raspberry filling and frosting in an airtight container for up to 3-4 days.
Can I freeze this cake?
When it comes to Amaretto Chocolate Raspberry Cake, freezing is an option. Just ensure it’s securely wrapped in both plastic and aluminum foil to fend off freezer burn. You can store it frozen for a span of 2-3 months. For serving, simply thaw it out in the refrigerator.
Amaretto Chocolate Raspberry Cake Recipe
- 175g soft butter
- 175g golden caster sugar
- 140g self-raising flour
- 85g ground almond
- 140g amaretti biscuits, roughly broken
- 250g punnet raspberry
- icing sugar, to dust
- 142ml carton single cream
- Begin by preheating the oven to 140C fan/160C conventional/gas 3. Next, prepare a 20cm round cake tin by greasing and lining the base. In a large bowl, combine the butter, caster sugar, eggs, flour, and ground almonds. Use an electric hand whisk to thoroughly blend all the ingredients.
- Begin by spreading half of the cake mixture in the lined tin. Next, scatter half of the amaretti biscuits over it, followed by one-third of the raspberries. Lightly press these layers into the cake mixture for an even distribution.
- Evenly spread the remaining cake mixture over the amaretti and raspberries. Sprinkle the rest of the amaretti and half of the remaining raspberries on top. Bake for 55-60 minutes, or until a skewer inserted in the center comes out clean.
- After 15 minutes of cooling in the tin, use a knife to gently release it, and store covered in the fridge for up to 2 days.
- Prepare this chilled dessert by dusting it with icing sugar and garnishing it with remaining raspberries and a dollop of single cream before serving.