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Cocoa Cake with Eggnog Cream

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In this recipe, we present the cocoa cake with zabaglione cream, a very delicious dessert that cannot be missing from the menu of your special occasions!

Cocoa Cake with Eggnog Cream

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In this recipe, we present the cocoa cake with zabaglione cream, a very delicious dessert that cannot be missing from the menu of your special occasions!

Cocoa Cake with Eggnog Cream

 

  • Difficulty: difficult
  • Preparation: 120 min
  • Cooking: 60 min
  • Serves: 10 people
  • Note: + the rest time

 

Presentation

 

When you have to celebrate a particular anniversary or have a party, you can only opt for a dessert that lives up to the situation, in short, a real surprise that is able to amaze. In this recipe, we present the cocoa cake with zabaglione cream, a very scenic and delicious dessert that cannot be missing from the menu of your special occasions! Layers of soft dark cocoa sponge cake host an eggnog cream with a characteristic marsala scent. In addition to being tasty, this dessert will also conquer you for its irresistible beauty: dark chocolate puffs embrace this cake harmoniously, while tufts of cream and milk truffles crown the surface. It is a sight to behold!

 

Ingredients

 

  • Eggs at room temperature 4
  • Sugar ½ cup + 2 tbsp
  • Sweetened cocoa powder ¼ cup + 3 tbsp
  • Flour ¾ cup
  • Baking powder for cakes 1 tbsp + 1 tsp

 

For the Zabaione Mousse:

 

  • Marsala wine ¾ cup + 1 tbsp
  • Yolks 6
  • Sugar ¾ cup
  • Flour 3 tbsp
  • Jelly leaves
  • Fresh liquid cream 2 cups + ¼ cup + 2 tbsp

 

For the ganache:

 

  • Dark chocolate 1 tbsp + 2 tsp
  • Liquid fresh cream 2 tbsp + 2 tsp

 

For decoration:

 

  • 70% dark chocolate
  • Milk chocolate truffles

 

Preparation: the Base

 

To prepare the cocoa cake with zabaglione cream, put the gelatine leaves to soak in a container with cold water for at least 10 minutes. In a saucepan, bring the marsala to a boil so that it releases the alcohol. In a bowl, beat the eggs together with the sugar with an electric mixer or the whisk, add the sifted flour, mixing well to avoid the formation of lumps. Pour the mixture you have obtained in the hot marsala while lowering the heat. Thicken everything, then turn it off. Squeeze the gelatine into sheets and add them to the hot cream. Mix it so that it dissolves completely. Transfer the cream to a bowl to cover it with plastic wrap, let it cool, and then rest it in the refrigerator.

 

Now take care of the cocoa sponge cake. Take the eggs and separate the yolks from the whites. In the bowl of a mixer equipped with whips, pour the egg whites in. Start to work them, then add half a dose of granulated sugar. Keep the beaten egg whites aside and work the yolks with the remaining sugar with the whisk or an electric mixer. Stop and add the beaten egg whites little by little to the yolk mixture, mixing everything thoroughly.

 

Add the sifted flour, baking powder, and cocoa, then mix with a spatula until you get a dense and consistent dough, which you will transfer to an openable cake pan that was previously buttered and lined with parchment paper. Level the surface with a spatula and cook in a preheated oven at 340F for 40 minutes (or at 300F for 30 minutes in a fan oven). Once ready, take the cake out of the oven and let it cool completely.

 

Remove the zabaglione cream from the fridge and let it come to life by working it with an electric mixer, then whip the cream, and add it to the now cold cream. Add it a little at a time, stirring gently from bottom to top so that the mixture does not ungroup.

 

Once you have finished, place it to cool in the refrigerator. When the cake is cold, divide it into 3 equal parts. Fill the cocoa sponge cake base with a part of the zabaglione cream with the help of the sac-à-poche and cover it with the second layer. Also, fill the second disk with some other cream, then cover the cake with the third and last layer.

 

For Decoration

 

Now proceed with the decoration of the cake. Put the remaining eggnog cream in a bowl and spread it on the sides of the cake with a spatula. Place the leftover cream in a sac-à-poche with the star-shaped nozzle and decorate the surface, making tufts along the edge. Once finished, let the cake cool in the refrigerator for 1 hour. Then stick the chocolate sheets all around, positioning them obliquely next to each other.

 

As always with the zabaglione cream, make some decorative tufts along the base, then dedicate yourself to the ganache: in a saucepan, bring the fresh cream to a boil, then add the chopped dark chocolate. Turn off the heat and mix with the whisk until the chocolate has completely melted.

 

Place the ganache you have obtained in a bowl and let it cool off, then pour it in the center of the cake so as to cover the surface without decoration. Level it with a spatula, finally distribute the chocolate truffles on the cream tufts, alternating them (keep one aside for the final decoration). With the remaining cream make two straight parallel lines, lastly, place the remaining truffle on the ganache, which will serve as a base for placing the chocolate puff. Once finished, put the cake in the fridge for at least 1 hour, after which you can offer your splendid and tasty cocoa cake with eggnog cream!

 

Storage

 

We recommend keeping the cocoa cake with eggnog cream for 4 days at most in the refrigerator in an airtight container or covered with plastic wrap. You can freeze the cake once assembled.

 

Advice

 

Do you want to give a pleasant exotic touch to your cake? Try to replace marsala with coconut liqueur.

 

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