Chococcino Cake

You can’t make a more impressive cake than our Chococcino Cake!

Let’s not beat around the bush with this cake. It’s a lot of work. It might take you two days to make it, and there are multiple parts so it can get confusing. But it’s completely worth it. First, we make a sweet chocolate cake. Then we draw on our past recipes for Tiramisu Mousse and Tiramisu Glaze to create a cake that is perfect in every way. Trust us, it’s sweet, chocolatey, and has that mocha taste we all love. It’s the perfect cake to make for a special occasion or if you really want to impress your guests.

If you’re feeling brave, grab the recipe and watch the video to see how it’s done!

Chococcino Cake

Our Cappuccino Tiramisu Compound is one of the most popular flavors we have, so what are you waiting for? Grab some today!

Ingredients

Directions

    1. In a double boiler, melt the chopped chocolate, water, and butter, stirring until emulsified.
    2. Pour the chocolate into a bowl and set it aside.
    3. Separate the eggs, placing the yolks in one bowl and the whites into the mixer.
    4. Whip the egg whites to a soft peak, then very slowly, “rain” in the sugar while the whites continue to whip.
    5. Whip the whites and sugar to form a stiff meringue.
    6. Temper the egg yolks into the melted chocolate.
    7. Add the egg white meringue one-third at a time, folding gently with each addition until combined.
    8. Divide the mixture between two 9-inch cake pans, lined with parchment circles.
    9. Bake at 375°F degrees for 10 minutes.
    10. Cool for 1 hour, then invert them onto cake boards.
    11. Cover and chill overnight, or for two hours.
    12. Line a 9-inch cake pan (springform works best) with plastic wrap, leaving an overhang around the edges.
    13. Place one cake layer into the bottom of the plastic-lined cake pan.
    14. Pour the mouse into the cake pan.
    15. Place the other cake layer on top, wrap with the overhanging plastic and then wrap one more time with a new piece of plastic.
    16. Freeze overnight.
    17. Remove the plastic from the top of the frozen mousse cake.
    18. If you are using a spring form pan, unwrap the cake, and place a 9-inch cake board under the cake. If you are using a regular pan, place a cake pad over the top and invert the pan to remove the cake. Place the cake on a rack, over a sheet pan with the cake pad on the bottom.
    19. Pour the glaze over the cake. You may need two coats. If so, freeze the cake for 15 minutes before applying the next coat.
    20. Freeze the cake overnight.
    21. Let the cake defrost for about 15 minutes before serving.
        • The leftover glaze can be used again. Fold the plastic wrap and pour the glaze into an air tight container and chill.
        • Use a heated knife to cut.
        • It is best served chilled, as the mousse will become too soft if you wait too long.
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