Cocomisu Cake
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This Cocomisu Cake is a dreamy fusion of rich chocolate and creamy mascarpone, with a bold espresso kick. Made with Dilettoso’s Choc-o-lotta mix, a coffee-infused base pairs perfectly with the velvety mascarpone cream. It’s indulgent, elegant, and the perfect dessert to impress or simply treat yourself.
What you need
- Cake Base:
- 1 cup Dilettoso's Choc-o-lotta AMORE Mix
- ½ cup milk (dairy or non-dairy)
- 1 espresso shot (or ¼ cup strong coffee)
- 1 egg
- 1 tbsp melted butter
- Mascarpone Cream:
- 2 eggs (separated)
- 2 tbsp sugar or sweetener
- 8 oz (225g) mascarpone cheese
How to do it
- PREHEAT oven to 350°F (175°C).
- WHISK egg, milk, espresso, and melted butter in a bowl.
- ADD Choc-o-lotta mix and stir until smooth.
- POUR batter into a greased 6” or 7” cake pan.
- BAKE for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
- SEPARATE egg yolks and whites. In one bowl, beat yolks with sugar until pale and creamy. Add mascarpone and mix until smooth.
- IN another bowl, whip egg whites to stiff peaks.
- FOLD egg whites into the mascarpone mixture gently.
- CUT cake into 3 or 4 layers. Set aside.
- SPREAD mascarpone cream over the cooled cake layer; repeat for the remaining cake layers. Dust with cocoa if desired. Chill 1+ hour before serving.
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