Dessert

Larapin Cake

Name: Larapin Cake
Prep time: 35 min
Total time: 3 h 5 min
Yield: 12 servings
Cuisine: american
Ingredients: 454 g unsalted butter softened; 1 cup confectioners sugar; 4 pcs large egg separated into yolks and whites; 112 g unsweetened baking chocolate coarsely chopped; 0.13 tsp salt; 6 tbsp brewed coffee strong, cooled to room temperature; 1 pcs angel food cake store-bought, about 25cm/10-inch diameter

A classic no-bake dessert featuring a light, pre-made angel food cake layered with a rich, coffee-spiked chocolate frosting. This impressive-looking cake is simple to assemble and sets in the refrigerator, making it a great make-ahead option.

An original recipe by Forkin

Total time: 3 hr 5 min
Serves: 12
Difficulty: Medium
Per serving: 522 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

454 gunsalted butter, softened
1 cupconfectioners sugar
4 pcslarge egg, separated into yolks and whites
112 gunsweetened baking chocolate, coarsely chopped
0.13 tspsalt
6 tbspbrewed coffee, strong, cooled to room temperature
1 pcsangel food cake, store-bought, about 25cm/10-inch diameter

Equipment

double boiler · large bowl · spatula · electric mixer · serving platter · serrated knife

The method

Step by step

1
Melt the chopped chocolate in a double boiler over simmering water, or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
About 5 min
Cook’s note: Be careful not to overheat the chocolate, which can cause it to become grainy.
2
In a large bowl, use an electric mixer to beat the softened butter on medium-high speed until it is light and creamy.
About 2 min
3
Add the confectioners' sugar and salt to the butter. Beat on low speed to combine, then increase to medium-high and beat until fluffy.
About 3 min
Cook’s note: Scrape down the sides of the bowl once or twice to ensure everything is evenly mixed.
4
Add the egg yolks one at a time, beating well after each addition. Mix in the cooled melted chocolate and the strong coffee until just combined.
About 3 min
5
In a separate, clean bowl, beat the egg whites with clean beaters on high speed until stiff peaks form.
About 4 min
Cook’s note: Ensure the bowl and beaters are completely free of any fat or grease, which will prevent the whites from whipping properly.
6
Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it.
About 1 min
7
Carefully fold in the remaining egg whites in two batches until just combined. Be careful not to overmix and deflate the frosting.
About 2 min
8
Using a long serrated knife, carefully slice the angel food cake horizontally into five even layers.
About 5 min
Cook’s note: Use a gentle sawing motion and rotate the cake as you cut to keep the layers even.
9
Place the bottom cake layer on a serving platter. Spread a portion of the chocolate frosting evenly over the top.
About 2 min
10
Top with the next cake layer and repeat the process until all layers are stacked.
About 5 min
11
Use the remaining frosting to cover the top and sides of the entire cake, smoothing it with an offset spatula.
About 3 min
12
Refrigerate the cake for at least 2.5 hours, or up to overnight, to allow the frosting to set and firm up before slicing and serving.

Per serving

Nutrition

34%Score

Calories: 521.8kcal
Protein: 6.7g
Carbs: 41.1g
Fat: 37.6g
Fibre: 2.1g
Sugar: 22.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the cake covered in the refrigerator.

Reheating

Serve chilled directly from the refrigerator.