As special as this dessert looks, it’s surprisingly easy to put together. Store-bought sponge cakes are gussied up with a fabulous chocolate and nut coating and easy mocha cream filling. If you aren’t a fan of nuts, roll the desserts in toasted coconut.
PrintMocha Cream Sponge Cake Dessert
Gussied-up store-bought sponge cake shells make this dessert remarkably easy. The cakes are coated with chocolate and nuts and filled with a lovely mocha cream.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Desserts, No-Bake Desserts
Ingredients
Scale
- 4 cups miniature marshmallows
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup semisweet chocolate chips
- 1 1/2 teaspoons espresso powder
- 1/4 teaspoon cinnamon
- 2 cups whipped cream or whipped topping
- 8 sponge cake dessert cups
- 1 cup finely chopped pecans (or toasted coconut)
Instructions
- In the top of a double boiler or bowl (heat-proof) over simmering water, combine the marshmallows, salt, and milk; cook until the marshmallows have melted, stirring constantly.
- Remove the marshmallow mixture from the heat and stir in the chocolate chips, espresso powder, and cinnamon.
- Fold 1/2 cup of the marshmallow mixture into the whipped cream or whipped topping; cover and refrigerate until thoroughly chilled.
- With remaining chocolate mixture, frost top edge and sides of sponge cake cups (if the mixture has stiffened, place the pan back over simmering water until it is easier to spread), then roll the sponge cakes in chopped pecans.
- Spoon a big dollop of the chilled mocha filling into each dessert cup. Chill.
