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Chocolate Butterschnapps Cake

Chocolate Butterschnapps Cake

bk

bk

A two-layer, glazed, chocolate schnapps cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

rohogato
2

rohogato

4/1/2008

Tastes good but I agree with the other reviewer that is more like a brownie than a cake. Also stuck in the pans horribly so we ended up crumbling it up and serving more like a dessert with the glaze over it.

RedRaiderBaker
1

RedRaiderBaker

1/25/2010

Amazing flavor!!!! You definitely need to double the recipe so you don't get that brownie-feel. I used a spring form pan and it stuck pretty bad, no matter what I did. This recipes negative are mainly structure related and have nothing to do with the actual taste...you won't be disappointed there!

Kara
1

Kara

3/25/2006

This came out a little bit more like a brownie than a cake, but it was quite good nonetheless. Looks intimidating, but well worth the steps!

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