Name: Creamy Italian Dessert Cake Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 7 h 5 min
Cuisine: Italian
Ingredients: 1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recipe below); 2 oz coffee liqueur + 1 Tbsp (or your choice of liqueur); 4 oz semisweet chocolate broken into pieces; 2 oz dark chocolate grated; 2 Tbsp grated chocolate or chocolate curls for decoration; 10 oz heavy whipping cream (for filling); 8 oz heavy whipping cream (for decoration); 2 tsp instant espresso powder (for filling); 2 tsp instant espresso powder (for decoration); 2 tablespoonfuls sugar (for decoration); 4 egg yolks (organic); 3 ½ oz sugar; 2 Tbsp flour; 17 oz milk; 1 tsp vanilla; 1 Tbsp Grand Marnier (optional, added to pastry cream mixture)

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Introduction

This Creamy Italian Dessert Cake, inspired by the classic Zuccotto, combines rich chocolate, coffee, and luscious pastry cream for an unforgettable treat. It’s elegant yet simple to assemble, perfect for impressing guests or indulging yourself.

A dome-shaped cake cut in half shows three main layers with a rough creamy frosting covering the outside. The outermost layer is a light yellow sponge cake that surrounds the entire dome. Inside, there are two thick filling layers side by side—on the left, a white creamy layer and on the right, a smooth chocolate brown layer. The frosting on the outside is a pale beige with a wavy texture topped with small dark chocolate sprinkles scattered on the top right side. The cake is placed on an ornate white cake stand with embossed designs, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recipe below)
2 oz coffee liqueur + 1 Tbsp (or your choice of liqueur)
4 oz semisweet chocolate broken into pieces
2 oz dark chocolate grated
10 oz heavy whipping cream
2 tsp instant espresso powder
1 Italian pastry cream recipe (Crema Pasticcera, see below)
2 Tbsp grated chocolate or chocolate curls for decoration

Italian Pastry Cream (Crema Pasticcera)

4 organic egg yolks
3 ½ oz sugar
2 Tbsp flour
17 oz milk
1 tsp vanilla
8 oz heavy whipping cream
2 tsp instant espresso powder

Instructions

Step 1: Line a 2 ½ quart bowl with large plastic wrap, leaving plenty overhang for covering later. Cut the sponge cake in half. Place one half as a slice in the bottom of the bowl. If using a loaf cake, cut slices then triangles to cover the bowl’s bottom completely.
Step 2: Slice some of the remaining cake into strips and line them along the sides of the bowl. Sprinkle the cake inside generously with 2 oz plus 1 Tbsp of coffee liqueur (such as Kahlua).
Step 3: To make the pastry cream, whisk egg yolks and sugar briskly in a medium pot off heat. Add flour gradually, mixing well. Heat milk with vanilla to boiling, then slowly add hot milk to egg mixture in small amounts, stirring constantly to avoid curdling.
Step 4: Place the pot over medium heat, stirring continuously until the mixture boils. Cook for 3-4 minutes, then remove from heat and keep stirring to prevent skin from forming. Let cool.
Step 5: Melt the semisweet chocolate either in a microwave or over hot water and set aside.
Step 6: Whip 10 oz heavy cream with 2 tsp instant espresso powder until stiff peaks form. Fold this coffee cream and 2 oz grated dark chocolate into the cooled pastry cream along with 1 Tbsp Grand Marnier if desired.
Step 7: Spread about two-thirds of this creamy filling into the cake-lined bowl, filling most of the way but leaving a hollow center.
Step 8: Mix the melted chocolate into the remaining whipped cream until uniform in color. Spoon this mixture into the hollow center of the dessert.
Step 9: Use leftover cake pieces to cover the filling and seal the Zuccotto. Sprinkle with more liqueur, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 10: Before serving, whip the remaining 8 oz heavy cream with 2 tsp espresso powder and 2 Tbsp sugar to stiff peaks. Invert the Zuccotto onto a flat plate, remove the bowl and plastic wrap, then spread the coffee-flavored whipped cream over the surface.
Step 11: Decorate with chocolate shavings, curls, or grated chocolate. Chill for about an hour for best results, or serve immediately if needed.

Tips & Variations

Use a Victoria sponge for a light base or pound cake for a denser texture, depending on preference.
Substitute the coffee liqueur with amaretto, brandy, or another favorite liqueur for a different flavor profile.
Ensure the pastry cream is cool before folding in the whipped cream to maintain a fluffy texture.
For a stronger coffee flavor, increase the instant espresso powder slightly in the whipped cream.

Storage

This dessert keeps well in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap to maintain moisture. Serve chilled or allow it to sit at room temperature for 10-15 minutes before serving for the best texture. Do not freeze, as the cream and cake texture may be compromised.

How to Serve

A dome-shaped cake with three distinct cream layers inside: the top layer is light brown and creamy, the middle layer is darker brown and smooth, and the bottom layer is light yellow cake. The whole cake is covered in a light brown, slightly textured frosting with scattered small dark brown chocolate bits on top and around the base. A slice of the cake is placed in front on a white plate with a gold rim; the slice shows the three layers clearly and has some frosting spread on the plate edge. A silver fork rests beside the cake slice on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, Zuccotto actually benefits from resting in the fridge overnight, allowing the flavors to meld and the cake to soak up the liqueur and cream.

What can I use if I don’t have instant espresso powder?

You can substitute with a strong brewed espresso or very concentrated coffee, but reduce the liquid in the recipe slightly to keep the right consistency in the whipped cream and pastry cream.