Larapin Cake
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
Converted for display; the recipe amounts stay equivalent.
- 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 (25.4 cm) 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
- 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
Store the cake covered in the refrigerator.
Serve chilled directly from the refrigerator.
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