THE BEST CHOCOLATE CAKE YOU’LL EVER TRY!
Yup, that’s a bold statement to make..but you’ll just have to try this one out for yourself and your eyes will roll over with every bite.
Chocolate Mousse cake: (AKA my favorite dessert of all time)
I searched sooo many different recipes until I found an easy-and high acclaimed recipe. This mousse is rich, creamy, and has the right amount of airy-ness for a mousse.
Chocolate Mousse:
-1 cup good quality chocolate-finely chopped (I used belgian dark chocolate –Pound Plus, found at Trader Joe’s)
-3 tablespoons water
-4 large eggs, separated at room temperature (you’re only going to use the egg whites)
-pinch of salt
-1 teaspoon vanilla
-3 tablespoons water
-4 large eggs, separated at room temperature (you’re only going to use the egg whites)
-pinch of salt
-1 teaspoon vanilla
Directions:
Combine the chocolate and water in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water)….you can also microwave but be sure to only do it in 30 second increments, as chocolate burns quickly. Heat until the chocolate is completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside to cool. In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks…If you’re using a kitchen Aid, put it on high speed for about 4-5 minutes until you get a fluffy white consistency. Stir in ⅓ of chocolate mixture into the eggs, then gently fold in the remaining. Chill at least 3-4 hours—>it’s better if you refrigerate it overnight–which is the hardest part about this recipe (patience will yield delicious results)
Combine the chocolate and water in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water)….you can also microwave but be sure to only do it in 30 second increments, as chocolate burns quickly. Heat until the chocolate is completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside to cool. In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks…If you’re using a kitchen Aid, put it on high speed for about 4-5 minutes until you get a fluffy white consistency. Stir in ⅓ of chocolate mixture into the eggs, then gently fold in the remaining. Chill at least 3-4 hours—>it’s better if you refrigerate it overnight–which is the hardest part about this recipe (patience will yield delicious results)
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This chocolate cake recipe is definitely a keeper! It’s easy to make, and make sure you don’t skip out on the espresso powder-espresso elevates the chocolate flavor. Everyone’s plates were wiped clean when they were served a slice of this cake-which definitely makes this cake a winner in my book!
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder (I use Hershey’s brand)
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon of espresso powder (I used Nescafe instant coffee powder)
- 1 cup milk (buttermilk will give you an extremely moist cake!)
- ½ cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup boiling water
Directions:
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans (make sure you don’t forget your non-stick baking spray or parchment paper). Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool before you layer in the chocolate mousse
(I used one 9 inch cake pan and put all the batter in it, then cut the cake in half once it was completely cooled, just lower the temperature to about 300 degrees and increase the time by about 20-25 minutes)
Ganache is SO easy to make. I usually don’t even measure-I just eyeball it, if you want your ganache to be thicker–add more melted chocolate. if you want it to be thinner–add more heavy cream. This cake is split between a naked cake and a frosted one–since it’s not completely frosted all over (I feel like it would be wayyy too sweet if it was completely frosted). The ganache elevates the cake in appearance and flavor.
Chocolate Ganache:
1/2 cup heavy cream
1/2 cup good quality chocolate
Directions:
Melt the chocolate in a bowl and add in the heavy cream and mix with a fork until the mixture is fully incorporated and you have a creamy mixture.
Assembly:
Place a thick layer of chocolate mousse on top of the bottom layer of cake. Place the other layer on top. Pour the chocolate ganache on top (you might have to give it a little shake so it doesn’t just accumulate on the center so it’ll fall off the edges. Place chocolate shavings around the top edges, and place strawberries in the center.
My Sweet Tooth Desserts 
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