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Cocoa Cake with Zabaglione Cream

17/11/2023

I can guide you in making a cocoa cake with zabaglione cream, a classic and delicious dessert. Let’s start with the list of ingredients.

Ingredients for the cocoa cake:

  • 200 g of sugar
  • 200 g of soft butter
  • 170 g of 00 flour
  • 30 g of unsweetened cocoa powder
  • 4 eggs
  • 1 sachet of baking powder
  • A pinch of salt

Ingredients for the zabaglione cream:

  • 4 egg yolks
  • 100 g of sugar
  • 120 ml of Marsala (or another sweet wine such as Vin Santo)
  • A pinch of salt

Preparation of the cocoa cake:

  1. Preheat the oven to 180 °C.
  2. In the bowl of a stand mixer or using an electric whisk, cream the soft butter with the sugar until you get a frothy and light mixture.
  3. Add the eggs, one at a time, incorporating them well into the mixture before adding the next.
  4. In a separate bowl, sift the flour with the cocoa and baking powder to eliminate lumps and add a pinch of salt.
  5. Blend the dry ingredients into the butter and egg mixture, mixing gently to avoid deflating the mixture.
  6. Pour the batter into a previously buttered and floured mold and bake for about 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove the cake from the oven and let it cool completely before filling it with the zabaglione cream.

Preparation of the zabaglione cream:

  1. In a heat-resistant bowl, whisk the egg yolks with the sugar until the mixture becomes frothy and pale.
  2. Add Marsala and a pinch of salt.
  3. Place the bowl over a pot with simmering water (a double boiler) and continue to whisk by hand or with an electric mixer until the cream becomes thick and creamy. This could take from 5 to 10 minutes.
  4. Once the zabaglione cream is ready, remove it from the double boiler and let it cool, stirring occasionally.

Assembly of the cake:

  1. When both the cake and the zabaglione cream have cooled, horizontally slice the cake to create two layers.
  2. Fill with the zabaglione cream and reassemble the cake.
  3. If desired, you can dust the surface of the cake with cocoa powder or icing sugar to decorate.

Curiosity

Zabaglione is a very ancient cream, whose origins can be traced back to the Piedmont of the 16th century. It is said to have been the favorite dessert of King Victor Emmanuel II of Italy.

Cocoa Cake with Zabaglione Cream