Hands down the best Chocolate Cake you will ever have in your life. If you are a chocoholic, then give this homemade chocolate cake a try. Three incredibly decadent layers of light and fluffy chocolate cake that is filled and topped with a chocolate mousse. It is perfect for birthdays and other celebratory events!
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
4 ounces bittersweet chocolate, finely chopped
1 teaspoon baking soda
½ cup dark cocoa powder
1 teaspoon salt
1 cup light brown sugar, packed
¼ cup hot brewed coffee
1 cup canola oil
1 cup buttermilk
1 teaspoon vanilla bean paste
1 cup granulated sugar
3 large eggs
FOR THE CHOCOLATE MOUSSE FILLING:
225g bittersweet chocolate (at least 70%), finely chopped
2 cups cold heavy cream
2 tablespoons plus ¼ cup sugar
1 tablespoon vanilla bean paste
4 large eggs
Pinch of salt
FOR THE GANACHE:
1½ cups heavy cream
2 tablespoons unsalted butter
Pinch of salt
1 pound bittersweet chocolate, finely chopped
MAKE THE CAKE:
Preheat the oven to 325°F.
Butter three 8-inch (20-cm) round cake pans with removable bases and line the bases with baking parchment. Butter the paper.
In a large bowl, add the flour, cocoa powder, baking powder, baking soda, whisk together for 30 seconds to combine.
Pour the hot coffee over the chopped chocolate in a heatproof bowl and let aside for 3 minutes to allow the chocolate to melt. Whisk to combine then stir in the buttermilk.
Beat together sugars and the oil with a stand mixer fitted with the whisk attachment until well combined. Add the vanilla, the eggs one at a time, mixing well after each addition.
Add half of the flour mixture and half of the buttermilk mixture, mix well on low speed. Then add the remaining flour mixture, the remaining buttermilk mixture and mix until thoroughly combined and smooth.
Divide the mixture between the three prepared pans, smooth out the top with the back of a spoon.
Bake in the oven for 30 to 40 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin for 10 minutes, then remove from the tins (discarding the parchment) and place on a wire rack to cool completely.
MAKE THE CHOCOLATE MOUSSE FILLING:
In a heatproof bowl, whisk together 1 cup of the cream, the egg yolks, the 2 tablespoons sugar, and the vanilla until combined.
Place the bowl over a saucepan of simmering water and whisk frequently until the mixture thickens. Add chocolate and whisk until the chocolate melts into the mixture.
Whisk in the chocolate until it has completely melted into the mixture . Allow to cool to room temperature.
Whisk together the egg wh̾i̾tes, the remaining ¼ cup (50 g) sugar, and the salt in the bowl of a stand mixer fitted with the whisk attachment.
Transfer over a saucepan of simmering water (make sure the bowl isn’t touching the water). Stir constantly until the sugar dissolves and the mixture reaches 160°F.
Then take the bowl off the pan and place it in the stand mixer and whisk until the meringue forms stiff, extremely smooth wh̾i̾te peaks.
Carefully fold the egg wh̾i̾tes into the room-temperature chocolate mixture with a large rubber spatula until smooth.
Whip the remaining 1 cup (240 ml) cream in the same bowl you whipped the egg wh̾i̾t ̾es until stiff peaks.
With the big rubber spatula, gently incorporate the whipped cream into the chocolate mixture.
Cover the bowl with plastic wrap and chill for 1 hour or until the mousse has set. Place one cake layer on the plate and spread with half the mousse. Top with the second cake layer and spread the remaining mousse. Top with the final layer of cake and cover the cake tightly with plastic wrap. Refrigerate at least 2 hours until the mousse has set.
MAKE THE GANACHE:
In a large heatproof bowl, add the chocolate and butter
Bring the cream and salt to a simmer in a big saucepan, but do not boil.
Pour the cream over the chocolate, ensuring it’s well covered. Allow 3 minutes for the mixture to lie undisturbed then whisk until smooth.
Cover the bowl with plastic wrap and leave aside for about 45 minutes, or until the ganache has cooled to room temperature but is still spreadable.
Whisk the ganache until lightens and fluffy. Cover the top and sides of the αѕѕembled cake with ganache.
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