Frozen Chocolate Rapture Cake

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“This cake is strictly for the true "choco-holics" out there! This wonderful cake can be made up a week before and planced in the freezer, so perfect for those "stress free" dinner parties. This dessert does need to built in stages, so give plenty of time to play around!”
1hr 25mins

Ingredients Nutrition

  • 12 cup butter
  • 4 ounces semisweet chocolate
  • 2 ounces bitter chocolate
  • 12 cup sugar
  • 3 tablespoons flour
  • 4 eggs, divided
  • 1 cup whipping cream
  • 1 tablespoon icing sugar
  • 1 tablespoon coffee-flavored liqueur
  • Hot Fudge Sauce
  • 12 cup coffee (very hot brewed)
  • 12 cup sugar
  • 34 cup cocoa
  • 12 cup light corn syrup
  • 4 ounces semisweet chocolate, chopped
  • 2 tablespoons butter


  1. Preheat oven to 325.
  2. Melt the butter and chocolate in a double boiler. Remove from heat and add sugar, flour and egg yolks to the chocolate.
  3. Beat egg whites till stiff peaks form, then gently fold into chocolate. Pour into a prepared 9" springform pan and bake for 25 minutes. Cool, then chill.
  4. Beat whipping cream until soft peaks form. Add icing sugar and liqueur to cream and spread over cake. Chill for 2 hours.
  5. Spoon hot fudge sauce over the cake and place in freezer for 2 hours or longer. (You may not need to use the whole chocolate sauce) Remove from the freezer 10 minutes before serving.
  6. Hot Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
  7. Place the chocolate and butter in a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
  8. This sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce keeps for 3 weeks in the fridge or 3 months in the freezer.

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