Maggiano's Little Italy Chocolate Zucotto Cake Recipe
Make our Maggiano's Little Italy Chocolate Zucotto Cake Recipe at home. With our Secret Restaurant Recipe your Chocolate Zucotto Cake will taste just like Maggiano's Little Italy.
Yield: 8 Servings
Ingredients
- 1 Chocolate Cake recipe or mix, cooked to instruction in recipe or on package, cooled
- 45 ounces Chocolate Zucotto Filling Recipe below
- 5 ounces about 3 1/4 cups Chocolate Frosting, store bought or homemade, of choice
Instructions
- Prepare Maggiano's Little Italy Chocolate Zuccotto Filling according to recipe below. Set aside.
- Line a 2 quart stainless steel bowl with plastic wrap.
- Cut rounded top off the cake to make a flat surface. Save cake scraps.
- Using a turn-table, cut cake into 4 equal layers.
- Press 1 layer into the bottom of a lined stainless steel bowl. Cut and press to form into the bowl.
- Spread 15 ounces of zucotta filling evenly onto the cake.
- Place another cake on top, again cutting and pressing lightly to fit the shape of the bowl. Place 15 ounces of zucotta filling on cake.
- Repeat, finishing with a cake, to create a total of 3 layers of filling and 4 cake layers (See photo above of a cut wedge of the finished cake).
- Cover and place into refrigerator to chill for 1 - 2 hours.
- Turn cake out onto a serving platter. Carefully remove plastic wrap if it sticks to the cake.
- Using a palette knife, frost cake completely and evenly with chocolate frosting.
- Serve cold.
Maggiano's Little Italy Chocolate Zucotto Cake
A Maggiano's Little Italy Copycat Recipe
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