Maggiano’s Little Italy Chocolate Zucotto Cake Recipe

How to make Maggiano’s Little Italy Chocolate Zucotto Cake

Maggiano’s Little Italy is renowned for its delicious desserts, and its Chocolate Zucotto Cake is one of the best. This decadent cake is made with layers of chocolate sponge cake and chocolate mousse, all surrounded by a dome of chocolate ganache. It’s a chocolate lover’s dream come true.

The recipe for this cake may seem complicated, but it’s actually quite straightforward. The sponge cake is made with cocoa powder and espresso, which gives it a rich and intense flavor. The chocolate mousse is light and fluffy, with just the right amount of sweetness. And the ganache is the perfect finishing touch, providing a glossy, chocolatey sheen.

To make Maggiano’s Little Italy Chocolate Zucotto Cake, you will need to set aside a few hours, as there are several steps involved. But the end result is well worth the effort. This recipe makes a 10-inch cake, which is enough to serve a crowd.


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup hot espresso or strong coffee
  • 2 cups heavy cream
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup powdered sugar
  • 1/4 cup amaretto liqueur
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chocolate shavings



  1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined. Stir in the hot espresso or coffee.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely in the pan, then remove it from the pan and cut it horizontally into three equal layers.
  7. In a large bowl, beat the heavy cream until stiff peaks form. Fold in the chocolate chips, powdered sugar, and amaretto liqueur.
  8. Place one layer of cake back into the cake pan. Spread half of the chocolate mousse mixture over the cake. Add another layer of cake, and spread the remaining chocolate mousse mixture over it. Top with the final layer of cake.
  9. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Remove the cake from the pan and transfer it to a serving plate. Spread the chocolate ganache over the top and sides of the cake. Sprinkle the toasted slivered almonds and chocolate shavings over the top.
  11. Chill the cake for another 30 minutes before serving. Enjoy the deliciousness of Maggiano’s Little Italy Chocolate Zucotto!

Maggiano's Little Italy Chocolate Zucotto Cake Recipe

In closing:

Maggiano’s Little Italy Chocolate Zucotto Cake is a show-stopping dessert that is sure to impress. The Chocolate Zucotto Cake is rich and indulgent, with layers of chocolatey goodness that will satisfy any sweet tooth. So next time you’re in the mood for a decadent dessert, give this recipe a try and indulge in the deliciousness that is Maggiano’s Little Italy Chocolate Zucotto Cake.


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