Kahlua Amaretto Chocolate Sinsation Bundt Cake Recipe

February 20, 2006 | Posted by Allison as Dessert Recipes at 1:53 pm |

Now you are ready to taste chocolate heaven, here is the promised recipe!

Ingredients for cake:

2 cups boiling water
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Amaretto liqueur
1 tablespoon Kahlua
1 cup Ghirardelli semi-sweet chocolate chips

Ingredients for chocolate Kahlua sauce:

1 cup heavy whipping cream
3/4 cup powdered sugar
4 oz Ghirardelli semi-sweet chocolate, chopped
1 tablespoon Kahlua

Ingredients for toasted almonds:

1 cup almonds, slivered or chopped
1/2 cup white sugar
2 teaspoons Amaretto liqueur

Whew! What’s Next on the Cake:

Go ahead and preheat your oven to 350 degrees (175 C). Grease & flour your bundt cake pan.

In a medium bowl- pour boiling water over cocoa, whisk until smooth. Let mixture cool.

Sift together flour, baking soda, baking powder & salt. Set aside.

In a large bowl- cream together butter & sugar until light and fluffy. Beat in eggs one at a time.

Add vanilla & almond extracts, Amaretto & Kahlua. Stir until uniform.

Take the flour mixture & cocoa mixture and add to large bowl. Now add the chocolate chips. Stir and you’re about done with the cake.

Pour batter into bundt cake pan, bake for 50-60 minutes or until firm.

What’s Next on the Sauce:

In a small saucepan on medium heat- pour in whipping cream, stirring constantly. Bring just to a boil & whisk in sugar. Reduce heat and simmer for 4 minutes, frequently whisking.

On medium heat, add chocolate pieces and Kahlua. Simmer for 30 minutes, stirring occasionally. Sauce is ready when it can coat the back of a spoon.

What’s Next on the Toasted Almonds:

On a small baking sheet, add aluminum foil & apply non-stick cooking spray.

In a small bowl- add sugar & Amaretto. Whisk together until smooth.

Take the Amaretto sugar combo in your hands and work into the slivered or chopped almonds. Spread even on the sheet.

Bake in oven with the cake until browned, about 6-7 minutes.

When your cake is firm and cooled, place on a platter. Pour the delicious sauce on top and sprinkle with toasted Amaretto almonds and you have yourself a wonderful treat!

Enjoy!

Eat well & Laugh often.

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5 Comments »

24th Birthday Chocolate Zucchini Cake - bFeedMe Said,

March 29, 2006 @ 1:35 pm

[…] 1/2 cups chocolate chips (you know I love Ghirardelli semi-sweet) […]
koa Said,

February 27, 2007 @ 1:25 am

i think that they should put more food pics
Kathy Meyerl Said,

September 13, 2007 @ 10:35 pm

On the “Sinsation Cake” how much flour do you put in this cake. You don’t have any amout in the ingredients but mention it in the directions. Please advise.
Sr Said,

January 15, 2008 @ 3:00 pm

January 15, 2008
Same question on the flour. I guessed and put in 2c. Looks OK when cooked. I haven’t cut into the cake yet to be sure. Toasted almonds didn’t seem to toast in 6-7 minutes and I’m not sure the sugar/amaretto mixture was correct. I’ll write back if this ends up being a success.
Lisa Said,

January 22, 2008 @ 3:03 pm

I hope you republish this with the proper flour amount. It looks like something I’d love to try, but I really don’t want to invest the time and ingredients into guessing.