Cocomisu Cake

45 minutes (25 minutes prep + 20 minutes chilling/setting) • Servings: About 8 Slices
Layers of rich chocolate and velvety mascarpone meet a bold espresso kick in this indulgent Cocomisu Cake. Made with Dilettoso’s Choc-o-lotta Mix, it’s a dessert that’s both elegant and comforting. Perfect for impressing guests or savoring solo, it’s a sweet escape to Italian-inspired decadence.

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

Hot Hot Hot

How to do it

  1. PREHEAT oven to 350°F (175°C).
  2. WHISK egg, milk, espresso, and melted butter in a bowl.
  3. ADD Choc-o-lotta mix and stir until smooth.
  4. POUR batter into a greased 6” or 7” cake pan.
  5. BAKE for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
  6. SEPARATE egg yolks and whites. In one bowl, beat yolks with sugar until pale and creamy. Add mascarpone and mix until smooth.
  7. IN another bowl, whip egg whites to stiff peaks.
  8. FOLD egg whites into the mascarpone mixture gently.
  9. CUT cake into 3 or 4 layers. Set aside.
  10. 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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