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.
What you need to make Mochaccino Cake:
Pre-made pound cake
Brewed espresso or strong coffee
Semi-sweet chocolate bar
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.