Mozart Cake Recipe

Indulge in the exquisite flavors of Austria with this elegant Mozart Cake, inspired by the iconic Mozartkugeln. This elaborate recipe, translated and adapted from a classic, requires time and skill but yields a breathtaking dessert. Layers of delicate sponge cake are generously layered with rich milk chocolate ganache, topped with a stunning marzipan spiral, and finished with whipped cream and chocolate shavings. A true showstopper for any special occasion!

Prep Time 120 mins
Cook Time 270 mins
Calories 254.6 kcal
Protein 7g
Rating 5.0 (4 Reviews)
Mozart Cake 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mozart Cake

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How to Make Mozart Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
  2. In a large bowl, beat 6 large egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup granulated sugar, beating until glossy.
  3. Add 6 large egg yolks one at a time, mixing until just combined.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ cup cornstarch.
  5. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before removing the sides.
  8. While the cake cools, prepare the ganache: In a medium saucepan, heat ½ cup heavy cream over medium-low heat. Remove from heat and whisk in 8 ounces milk chocolate until smooth and melted. Let cool completely to room temperature.
  9. Finely grate 4 ounces bittersweet chocolate using a microplane. Set aside half for garnish.
  10. In a separate bowl, beat 1 ½ cups heavy cream until stiff peaks form.
  11. Gently fold the whipped cream and half the grated bittersweet chocolate into the cooled chocolate ganache.
  12. Once the cake is completely cool, slice it horizontally into three even layers using a serrated knife.
  13. Place one cake layer on a serving plate, spread with one-third of the ganache, and top with another layer. Repeat with another layer and ganache.
  14. Frost the entire cake with the remaining ganache.
  15. Refrigerate the cake for at least 2 hours to allow the ganache to set.
  16. While the cake chills, prepare the marzipan: Knead 8 ounces marzipan until soft and pliable (about 5-10 minutes). Roll it out between two sheets of wax paper into a circle slightly larger than your cake.
  17. Using a 9-inch plate as a guide, cut out a circle and then cut it into 16 triangles.
  18. Arrange the marzipan triangles in a spiral pattern on top of the chilled cake, slightly pressing down to adhere.
  19. Coat the sides of the cake with the remaining grated bittersweet chocolate.
  20. In a clean bowl, beat the remaining ¾ cups heavy cream with 1 teaspoon vanilla sugar until stiff peaks form.
  21. Before serving, decorate with swirls of whipped cream, remaining chopped nuts, and any extra grated chocolate.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

35g

Fat

52g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation For Large Groups Desserts Fruit Oven European Austrian Cakes Chocolate Nuts Equipment Number Of Servings