This is a layer cake you'd expect to buy at a restaurant or be served at a nice restaurant. We used Frangelico in this Italian liqueur cake, and the hazelnut flavor was delightful. The layers are soaked with liqueur that complements the firm pudding-like filling. This impressive cake does take a while to make, but it is not hard. Top with whipped cream, and you have a dessert great for any special occasion. If you don't like Frangelico, Amaretto or Grand Marnier would also work. Just make sure to use something high-quality because the flavor is noticeable. This is not the easiest or the quickest cake to make. The end result, however, is simply wonderful. Over the years I have gotten many RAVE reviews. I do not make it often...but when I do I am always glad I did.
Ingredients :
- 1 box(es) yellow cake mix
- FILLING
- 1 package(s) unflavored gelatin
- 1/4 cup(s) cold water
- 3/4 cup(s) granulated sugar
- divided
- 2 tablespoon(s) corn starch
- 2 cup(s) milk
- divided
- 4 large egg yolks
- 2 ounce(s) unsweetened chocolate squares
- 2 teaspoon(s) pure vanilla extract
- 1/2 - 1 cup(s) Italian liqueur (Frangelico or Amaretto, Grand Marnier would work too)
- TOPPING
- 2 cup(s) whipping cream
- cold
- 1/4 cup(s) powdered sugar
- 1 tablespoon(s) hazelnut liqueur
- OPTIONAL GARNISH
- chocolate curls
- chocolate drizzle
- fresh berries
Intructions :
- Cook cake in 2-9 round pans according to box directions. Cool completely. Pull string horizontally through the cake to make 4 layers.
- Sprinkle gelatin over water in a small cup. Let soften for 5 min.
- Beat 4 egg yolks in a small bowl and set aside.
- Combine 1/2 c of the sugar
- corn starch
- and 1/4 c of the milk in a small bowl. Stir until smooth. Set aside.
- Heat the remaining 1 3/4 c milk in a saucepan until bubbles appear around the edges. Remove from heat.
- Stir in corn starch mixture until smooth. Cook on med heat and stir constantly until the mixture thickens and bubbles. Cook for 1 minute more.
- Temper the eggs by stirring in a little of the hot milk mixture to the eggs. Stir the egg yolk mixture back into the milk mixture in a saucepan. Cook the custard mixture for 2 minutes
- stirring constantly.
- Remove from heat. Stir in softened gelatin and vanilla extract.
- Melt chocolate in the microwave. Add 1 1/2 cups of the vanilla custard mixture to the melted chocolate. Stir until combined.
- Refrigerate the vanilla and chocolate filling until it firms up.
- To assemble the cake
- lay 1 layer of the cake down. Coat with half of the chocolate mixture.
- Add the 2nd cake layer. Sprinkle generously with liqueur.
- Then top with all of the vanilla mixture.
- Add the 3rd layer of cake. Sprinkle generously with liqueur. Then top with the remaining chocolate mixture.
- Add the last layer.
- Make the whipped cream by beating together cold whipping cream
- powdered sugar
- and liqueur until soft peaks form.
- Top with whipped cream and your choice of garnishes.
- COMMENTS: -Be liberal with the liqueurs or you won't taste it.-Best made 1 day before serving for liqueur to soak in completely. -Must be refrigerated and covered.-Set out approximately 1 hour before serving.
Rated 5/5 based on 65 Reviews
Keyword : recipe-Italian-Cakes-Bake