Chocolate Butterschnapps Cake

A two-layer, glazed, chocolate cake with butterscotch schnapps and butterscotch chips.

• Calories: 641 Calories

Ingredients

• 2 eggs
• 2 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 6 tablespoons butter
• ½ teaspoon almond extract
• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• 3 (1 ounce) squares unsweetened chocolate
• 1 cup heavy whipping cream
• 1 ⅓ cups white sugar
• ¼ cup semisweet chocolate chips
• ½ cup butterscotch chips
• 2 tablespoons amaretto liqueur
• ½ cup butterscotch schnapps, divided
• ¼ cup slivered almonds

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.