Amaro Chocolate Cake
Serves 8
25 mins prep
60 mins cook
85 mins total
This cake will stay tasty and moist for 3 or 4 days on the kitchen counter, wrapped well with plastic.
Yield - 1 10-inch cake
For serving
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Put the espresso powder, sugars and 1 ½cups of water in a small saucepan over medium heat, whisking to dissolve. Stir in the butter and ¾ cup cocoa and heat until butter is melted. Stir in the amaro. Pour into a large heatproof bowl and let cool completely.
Preheat oven to 325 (160 C) degrees. Butter a 10-inch springform pan and dust with the remaining 2 tablespoons cocoa powder.
Whisk the flour, baking soda and salt together in a bowl. Stir in the chocolate.
Whisk the eggs and vanilla into the cocoa-amaro mixture, then set a mesh strainer or sifter over the bowl and sift the flour mixture over the top.
Tip any remaining chocolate pieces in the strainer into the bowl. Fold everything together to combine.
Pour the batter into the pan and bake 55 minutes. Insert a cake tester into the center of the cake, and if it comes out clean, remove the cake from the oven. Otherwise bake another 5 to 10 minutes. Let cool on a rack before removing sides of the pan.
Toss the berries with the amaro and sugar, slightly crushing the fruit. Serve the berries with the cake.
