Photo of Rich chocolate bundt cake with amaretto glaze by WW

Rich chocolate bundt cake with amaretto glaze

Points® value
Total Time
2 hr 20 min
20 min
45 min
Think of this dessert as a moist devil’s food cake with a liqueur-enhanced glaze that takes it over the top. It’s deep and rich in color as well as chocolate flavor, thanks to a little espresso powder, which amplifies the taste of the cocoa. The almond notes in the glaze are delicious with the chocolate, but you could also use orange-flavored liqueur (such as Grand Marnier) or berry-flavored liqueur (such as Chambord) to suit your taste.


Cooking spray

5 spray(s)

All-purpose flour

1¾ cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking soda

1½ tsp(s)

Table salt

¼ tsp(s)

Plain fat free Greek yogurt

¾ cup(s)


½ cup(s)


1 cup(s), granulated

Canola oil

½ cup(s)

Instant espresso powder

2 tbsp(s)

Vanilla extract

1½ tsp(s)

Raw egg

2 large

Confectioners' sugar



2 tbsp(s), amaretto

Unsalted butter

1 tbsp(s), unsalted


  1. Preheat oven to 350°F. Spray a 10-cup Bundt pan with cooking spray.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. In another medium bowl, whisk together yogurt and water.
  3. In a large bowl, combine granulated sugar, oil, espresso powder, and vanilla. Beat with an electric mixer at medium-high speed until well combined, about 1 minute. Add eggs, 1 at a time, beating well after each addition.
  4. Reduce mixer to low speed. Add flour mixture alternately with yogurt mixture, beginning and ending with flour mixture and beating till just mixed. Spoon batter into prepared pan and spread evenly. Bake until a toothpick inserted into center comes out clean, about 45 minutes.
  5. Cool cake in pan on a wire rack for 15 minutes. Invert cake onto rack and cool completely, about 1 hour.
  6. In a medium bowl, whisk together icing sugar, liqueur, and butter; stir in a little water if glaze is too thick. Drizzle glaze evenly over cake.
  7. Serving size: 1 slice