Chocolate Cake Bombe

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“This is almost like a giant chocolate truffle... You could change the flavoring by using another flavoring instead of the almond liqueur. You should try it!”
1hr 15mins

Ingredients Nutrition

  • 1 lb chocolate cake
  • 1 34 cups heavy cream
  • 14 cup almond liqueur
  • 3 tablespoons sugar
  • 34 teaspoon vanilla
  • 2 ounces semisweet chocolate, melted and cooled
  • 14 cup chopped pecans
  • 2 tablespoons finely chopped and drained maraschino cherries
  • 3 ounces semisweet chocolate
  • 2 tablespoons butter or 2 tablespoons margarine


  1. Thinly slice pound cake, diagonally cut each piece in half.
  2. Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
  3. Sprinkle cake with liqueur.
  4. Set aside remaining cake pieces.
  5. Whip the cream with sugar and vanilla until soft peaks form.
  6. Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
  7. Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
  8. Cover completely with remaining cake pieces.
  9. Freeze until firm about 4 hours.
  10. In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
  11. Cool slightly.
  12. Invert frozen cake onto serving plate.
  13. Remove plastic wrap and spread chocolate evenly over cake.
  14. Freeze about 10 minutes or until chocolate is firm.

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