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Lap up this lucous lovely cake from the kitchens of  seigi

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I've been dying to make this cake for almost six months now and just recently I've been able to finally get a chance to make one.

Cake:

I wasn't able to actually make a cake for this, so to substitute the chocolate cake I used two store bought brownie mixes. Each mix /has to/ be made separately and cooked in a cookie sheet. I would recommend 12 x 15 sheet, but as this was my first time making this I'll have to play around with it.

Make brownies as directed on the box and preheat oven to 325°F. Cook for 14 - 15 minutes and let cool.

Afterwards line a medium sized bowl with foil. This part is /important/ so do not skip it. Doing this lets you pull out the cake after it's done.

When brownies are cooled, cut a circular piece from one to put as the "bottom" of the cake in the bowl. After that you simply want to cut out sections of the brownie to put in as the sides of the cake. When the sides are done use any extra brownie from what was used to fill in gaps to keep the Zuccotto from falling apart when removed from the bowl. Chill the cake in a freezer for only a couple of minutes.

From the second brownie mix, cut out a large circular piece to use as the "top" and set aside.

Filling:

3/4 cup powdered sugar

1 pint heavy cream

Beat until stiff with an electric mixer. Fill the empty dome with every bit of filling and smooth out with a spatula. Put on the "top" of the cake and press the edges of the dome sides and cake "top" together. Chill again for 5 minutes.

Frosting:

The recipe I used called for-

2 cups powdered sugar

2 tablespoons butter or 2 tablespoons margarine, softened

2 tablespoons milk

1/2 teaspoon vanilla

(If you think that there was to much powdered sugar used, cut it in half.)

Combine ingredients and beat on medium speed until smooth and fluffy. Note: I had to use 1 - 2 table spoons more milk to get it from being powder-y, but it was fairly thick.

Use the foil to lift the Zuccotto out of the bowl and plate top side down on what you wish to serve it on. Frost (and due to the frosting being on the thick side, this part turned out really easy in my opinion) and put in freezer for, roughly, 3 hours like most recipes say, or put in fridge for the same time and eat later.

Optional: use hard shell chocolate syrup to decorate top.


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Allergy warning – recipe contains dairy & egg products