apiece of mochaccino cake topped with strawberries

Easy No-Bake Summer Dessert: Mochaccino Cake

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Mochaccino cake is a delicious no-bake summer dessert that you will make over and over again. The perfect end to a lovely pasta dish like Spaghetti Puttanesca.

Ingredients

What you need to make Mochaccino Cake:

Pre-made pound cake
Brewed espresso or strong coffee
Semi-sweet chocolate bar
Strawberries
Whipped cream

Instructions

No-bake summer desserts are so easy to make!

Arrange the pound cake slices in a small baking dish to fully cover the bottom.  Substitution:  Can also use angel food cake

Pour the brewed espresso over the pound cake to soak all the pieces.

Melt chocolate in the microwave in 10-second intervals, stirring between each interval.

Whip the cream into soft peaks using an electric hand mixer on medium-high setting.  Shortcut: Use a already prepared topping like cool whip.

Once the chocolate is melted and cooled down a bit, spoon the whipped cream into the chocolate and using a hand mixer on low continue to beat the mixture until all the whipped cream has been incorporated and you have a smooth chocolate mixture.

Spoon the chocolate over the soaked pound cake and chill in the refrigerator for at least one hour.

When ready to serve, cut into serving size piece and top with fresh sliced strawberries or plump raspberries.

Small Batch No-Bake Mochaccino Cake

Small Batch No-Bake Mochaccino Cake

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

An almost homemade chocolate and coffee dessert that is quick and simple.

Ingredients

  • 3 pre-made pound cake, sliced 1 inch thick
  • 2 ounces brewed espresso or strong coffee
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate bits
  • fresh strawberries, sliced

Instructions

Arrange the pound cake slices in a small baking dish to fully cover the bottom.

Pour the brewed espresso over the pound cake to soak all the pieces.

Melt chocolate in a microwave in 10 seconds intervals, stirring between the intervals.

Whip the cream into soft peaks using an electric hand mixer on medium-high setting.

Once the chocolate is melted and cooled down a bit, spoon the whipped cream into the chocolate and using a hand mixer on low continue to beat the mixture until all the whipped cream has been incorporated and you have a smooth chocolate mixture.

Assemble in small trifle cup by layering pound cake, coffee, chocolate, and strawberries. Continue layering until the trifle dish is full.

Chill in the refrigerator for at least one hour.

When ready to serve, cut into serving size piece and top with fresh sliced strawberries.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 64mgSodium: 189mgCarbohydrates: 55gFiber: 3gSugar: 41gProtein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
More no-bake summer desserts

Chocolate Brownie Cake Recipe (Small Batch)

Small Batch Chocolate Chip Cookies Recipe

 


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