Lost Dishes: Brazie's Ristorante

Brazie's Ristorante: Cassata Cake

The dessert menu at Brazie's boasted their version of cassata cake. The house-made dessert had a layer of yellow sponge cake topped with a layer of chocolate sponge cake and buttercream. It was all topped with a warm chocolate sauce which hardened as it cooled.


Bake the cakes	Cassata Cake

Cassata Cake

Source: Sauce, August 1, 2013

Yield: 2 cakes

Ingredients

1 box Betty Crocker yellow cake mix
1 box Betty Crocker chocolate cake mix
2 1/2 qt heavy cream
6 oz cornstarch
2 to 4 oz cinnamon, to taste
2 cups sugar
11 oz amaretto
1 jar Elmer Chocolate Gold Brick Topping

Preparation

Bake the yellow cake and the chocolate cake in separate 9-by-13-inch pans according to package directions. Set aside to cool.

In a large saucepan, whisk together the heavy cream, cornstarch, cinnamon and sugar over medium heat until thickened. Remove from heat and whisk in the amaretto until blended.

Slice the cakes in half, crosswise. Cover the yellow layers with half of the warm frosting and then top with the chocolate cake layers. Cover the chocolate cake tops with the remaining frosting. Refrigerate for 2 hours, until set.

Before serving, heat the chocolate topping in the microwave or on the stove until melted. Drizzle the desired amount of chocolate on the cake and allow it to cool and harden.