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Chocolate Party Cake

 Chocolate Party Cake
This no-bake refrigerated cake, featuring angel food cake and chocolate, was my grandma's recipe. It has been on our Christmas menu ever since I can remember. As a child, I would have easily bypassed the turkey to get to this heavenly dessert.
10-12 ServingsPrep: 35 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 2 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 1/2 cup hot water
  • 4 egg yolks, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup chopped almonds, toasted
  • 1 prepared angel food cake (8 to 10 ounces)
  • FROSTING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped almonds, toasted

Directions

  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Cook and stir over low heat until gelatin is dissolved;
  • set aside.
  • In a heavy saucepan over low heat, cook and stir chocolate, sugar and
  • hot water until chocolate is melted. Remove from the heat. Stir a
  • small amount of hot chocolate mixture into egg yolks; return all to
  • the pan, stirring constantly. Cook and stir over low heat until
  • thermometer reads 160°. Remove from heat. Stir in gelatin

2 of 2

Chocolate Party Cake (continued)

Directions (continued)

  • mixture and vanilla until smooth. Cool to room temperature. Fold in
  • whipped cream. Stir in almonds.
  • Using a serrated knife, cut cake into cubes. Arrange a third of the
  • cubes in a greased 10-in. tube pan with removable bottom. Spoon a
  • third of the chocolate mixture over top. Repeat layers twice. Tap
  • pan on work surface so chocolate mixture fills in spaces. Cover and
  • refrigerate for 8 hours or overnight.
  • For frosting, in a bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until stiff peaks form.
  • Carefully run a knife around edge of pan to loosen. Invert cake onto
  • serving plate; remove pan. Frost top and sides of cake. Sprinkle
  • with almonds. Store in the refrigerator. Yield: 10-12 servings.