Bruno's Chocolate Cake with Chocolate Cream

Bruno's Chocolate Cake With Chocolate Cream Recipe

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linda mcdougal


★★★★★ 2 votes


9 large
eggs, separated, room temperature
1 Tbsp
dark rum
1/4 tsp
vanilla extract
1/4 tsp
cream of tartar
8 Tbsp
12 oz
semisweet chocolate
6 Tbsp
unsalted butter, melted
3 Tbsp
2 Tbsp
cocoa, unsweetened
1/2 oz
amaretti (about 10 Italian macaroons, finely ground)


4 oz
semisweet chocolate, melted
1/2 c
hot water
2 c
whipping cream
2 Tbsp
dark rum


3 oz
semi-sweet chocolate, melted
3 oz
white chocolate, melted
cocoa powder
unsweetened chocolate leaves

How to Make Bruno's Chocolate Cake with Chocolate Cream


  • 1Preheat oven to 375.
  • 2Butter and flour 3 9-inch round cake pans.
  • 3Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
  • 4Beat in rum and vanilla.
  • 5Beat whites with cream of tartar to soft peaks.
  • 6Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
  • 7Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
  • 8Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
  • 9Sift together cornstarch and cocoa; combine with ground amaretti.
  • 10Gently fold into the batter.
  • 11Divide batter among prepared pans.
  • 12Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
  • 13Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
  • 14For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
  • 15Whip cream until nearly stiff.
  • 16Gently fold chocolate mixture and rum into whipped cream.
  • 17To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
  • 18Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
  • 19Measure height of the cake.
  • 20On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
  • 21Repeat with melted white chocolate on another sheet of parchment.
  • 22Refrigerate until chocolate is firm but not brittle, about 15 minutes.
  • 23Cut chocolate crosswise into 3/4-inch-wide strips.
  • 24Refrigerate to refirm chocolate, about 15 minutes.
  • 25Carefully arrange strips alternately around edges of cake, gently pressing into icing.
  • 26Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
  • 27Pipe mixture into straight lines atop the cake.
  • 28Dust lightly with cocoa; refrigerate.
  • 29Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
  • 30Bring to room temperature before serving.

Printable Recipe Card

About Bruno's Chocolate Cake with Chocolate Cream

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy