Italian love cake

By Tony and John alberti
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The Alberti Twins show us all the steps to make this indulgent, moist, rich chocolate cake - it tastes as good as it looks!

SERVES
6
 TO
8
TOTAL TIME

Ingredients

Cake mix

  • 1 1/2 cups all-purpose or plain flour
  • 1 1/2 cups white granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 2 oz Frangelico hazelnut liqueur
  • 3/4 cup milk
  • 3/4 cup boiling water

Frosting

  • 1 cup mascarpone
  • 2 cups nutella
  • 1 cup powdered sugar
  • Crushed amaretti biscuit to decorate
  • Fresh raspberries to decorate

Directions

Preheat oven to 350º F | 175°C. Lightly grease an eight inch round cake pan with non stick cooking oil spraying.

For the cake:

  1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
  2. Add oil, egg, vanilla extract, Frangelico liquor and milk to the flour mixture and beat well to combine. Pour in the boiling water and mix until glossy.
  3. Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the center of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
  4. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.

The frosting:

  1. Mix together the Nutella, mascarpone and powdered sugar in a bowl until smooth.
  2. Spread evenly all over the cake. Top with the crushed amaretti biscuits all over the top of the cake and place the raspberries in a love heart shape on top.

WATCH

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