RECIPE: Magic Chocolate Bottom Amaretto Cake

This is a great snack cake for guests or just for a nice treat after a Sunday meal. It's been in my recipe repertoire for years and I am so excited to finally have foodie photos for you so I can share it here!

It has a decadent gooey chocolate bottom that tastes great with the cake, especially if you serve it a la mode. The technique for it is a little bold by pouring the syrup right on top of the wet batter. Don't get scared about the chocolate part, it really works. The chocolate on the top somehow makes a silky chocolate bottom to the cake. Tell your kids it's the oven fairy.

Magic Chocolate Bottom Amaretto Cake

First part
1 cup flour
1/4 cup sliced almonds
3/4 cup sugar
1/2 cup butter or margarine, softened
1/2 cup milk
1 egg
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. Amaretto (and a splash)

Second part
2/3 cup sugar
2 (1 oz.) unsweetened baking chocolate
1 tsp. vanilla extract
1/2 cup water
1/4 cup butter or margarine
2 tsp. Amaretto (and another splash)
1/4 cup slivered or sliced almonds


Heat oven to 350˚ F. Sprinkle 1/4 cup sliced almonds on the bottom of a well greased 9" or 11 x 7"  baking pan. Set aside.

In a large mixing bowl, beat the butter, add the sugar until light and fluffy, then add the egg. Alternate the milk with the dry ingredients until mixed well. Finish with the amaretto, until smooth and silky. 

Pour over the almond slivers evenly, using a spatula to gently even everything out. Set aside. 

Now move to part 2. In a small sauce pan, combine the sugar with the water over medium heat. As the sugar dissolves, add the vanilla then add the chocolate and melt and mix . Bring mixture to a complete boil (about 6-8 minutes). Remove from heat, and stir in the butter and amaretto. Mix completely. 

Pour mixture over the cake batter in the pan gently and evenly. Sprinkle the top with the rest of the almonds. Bake for 30-40 minutes, or until the top springs back when touched in the center. Cool completely, and serve with vanilla ice cream.




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