These Chocolate Amaretto Mini Layer Cakes make a delicious and fancy dessert for any occasion.
Thoughts on a Birthday Cake
Hi, friends! I hope you’re doing fine. Anyway, we’ve passed the mid of this week. I can clearly see the light (read: weekend) at the end of the tunnel now. Isn’t it this a great reason for making these lovely Chocolate Amaretto Mini Layer Cakes?
Every May I happen to celebrate my birthday. I cannot say I always happy about that (Once I turned 25, and trust me, that was a long time ago, the years started to fly by so quickly.) However, if you cannot do anything about your birthdays coming one after another, there’s only one thing you can do. Enjoy. And have a cake (or two).
Over the last couple of years, I’ve got a tradition. I make my birthday cake.
Wait. Does making your own birthday cake sound a little sad? But I cannot trust Andrey to make my cake, you know.
Indeed, let me rephrase this. I like to take a day (or two) off around my birthday. I believe B-day isn’t fully the happiest day to also spend it in the office. Does this make any sense?
So one of these days I bake a cake. They always happened to be one or two days before my birthday, so I hardly can call them The Birthday Cakes. They didn’t survive until it.
Chocolate Amaretto Mini Layer Cakes
Last year I decided to try mini layer cakes. One of them, Irish Cream Dulce de Leche Mini Cakes, I posted here.
There’s something great about a mini layer cake. First of all, I always struggle with regular-sized biscuits. Sometimes they try to crack, while often it’s hard to make them look even. It’s so much easier to camouflage all imperfections if you have a little cake #bigcakebigtrouble
Also, it’s easy to decorate a mini cake. This is a huge advantage for me because I am not good at this. You may leave it “naked” or simply cover it in crumbs, chocolate, or nuts. Not only does this make the flavors and textures of a cake more compound, this also makes it look cute. I think it introduces quite a rustic look.
And how cool is that to eat your personal little cake, eh? I do believe, it’s totally fine to eat two mini cakes at once cause they count as one tiny slice of any regular cake. Have you heard this concept? :)
The only one thing is that since you cut biscuits with a cookie cutter, there will be a lot of leftovers. This is not a problem. Just make biscuit pops by mixing the crumbs in the food processor with a little of alcohol, chocolate, nuts, or other ingredients. If you decide to make this cake, you won’t even need to add anything because the biscuit is really nice and moist.
This year I decided to make two kinds of cake again. Because why even bother making one, right?
These Chocolate Amaretto Mini Layer Cakes was my first pick. Moist chocolate almond base, rich mascarpone, distinctive Amaretto flavor, and toasted almonds. Mmm, need I say more?
Sure, Andrey loved both cakes, but surprisingly he proclaimed the winner the second one although I anticipated the different result.
Stay tuned, and I will demonstrate the second cake shortly. Okay, I see you cannot wait. I’ll hint. It’s an absolutely unusual flavor for me. Starts with L. Ends with R. Any guesses? I know, it’s hard. Keep guessing!
And now let’s have some cake because we’ve all deserved this.
- 2 cups almond flour
- 1,5 cups pastry flour, sifted
- 2/3 cup dark cocoa powder
- 1/2 cup oil (without strong flavor)
- 1/2 cup boiling water
- 1 cup milk
- 1 cup sugar
- 2 whole eggs
- 2/3 cup egg whites
- 2 teaspoons vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- good pinch of salt
- 450 gr. mascarpone, at room temperature
- 1/3 cup softened butter
- 1/4 cup amaretto
- 2/3 cup powdered sugar
- Few tablespoons of Amaretto
- 1 cup almond slivers, toasted
- In a large bowl combine the almond flour, pastry flour (sift), cocoa (sift), sugar, salt, baking powder and soda.
- Add the oil and hot water, and mix with a whisk just until lightly combined. The butter will remain very lumpy.
- Stir in the milk, vanilla, eggs, and egg whites. Mix just until incorporated - if you're using a mixer, 20-30 seconds will be enough; if you're using a whisk - 60-80 seconds should be enough.
- Preheat oven to about 175-180 degrees C (350 degrees F). Cover a large baking sheet (I used the ones which had the maximum size would fit my oven. You can use a smaller one but the biscuits will be thicker), spray with oil, and lightly dust with some flour.
- Pour the batter onto the prepared sheet. Bake for about 27-35 minutes depending on the thickness and your oven. I recommend start checking the biscuit after 25 minutes every 2-3 minutes with a wooden stick. The ready cake should remain a little moist, with some crumbles on the stick. Also it will settle more once cooled.
- Remove the cake from the oven and cool. Cover with parchment or foil and let stand for at least few hours but better overnight.
- Using a round cookie cutter (diameter is up to you), cut the base for the cakes.
- To make the frosting, start whipping the mascarpone and butter in a medium bowl, at low speed, about 1 minute.
- Stir in the amaretto and powdered sugar and continue beating until well incorporated. Please do not overbeat; 1-5 - 2 minutes will be enough once the powdered sugar incorporated. If the frosting doesn't look thick enough, chill it it for 15-20 minutes.
- To assemble a cake, brush all prepared round bases with the additional Amaretto and let stand for a couple of minutes to absorb.
- Spread some frosting (1-2 teaspoons) on each round biscuit, place the second layer, and repeat. 3 biscuit layer will be enough for a cake.
- Spread some frosting over the assembled cakes (from the outside) and generously cover in the almonds slightly pressing them into the frosting with your fingers.
- Refrigerate the cakes for at least 2 hours before serving.