Preheat your oven to 160°C (320°F).
Grease the 8-inch round cake pan with butter and line the bottom with parchment paper.
In a saucepan, heat the milk with the split vanilla pod over medium heat for about 5-7 minutes.
Melt the butter in a separate bowl and allow it to cool slightly.
Whisk together the eggs and sugar until pale and creamy.
Sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the egg mixture until just combined.
Stir in the melted butter, then pour in the infused milk (remove the vanilla pod) and mix until smooth.
Add hot water and amaretto essence to the batter.
Pour the batter into the prepared cake pan and bake for 50-60 minutes.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
