Chocolate Cake (The Bear)

★★★★★
Prep: 45 mins (est.) Cook: 35 mins (est.) Serves: 12-16

Ingredients

  • Chocolate Mousse
  • 8 ounces 64% cacao dark chocolate, finely chopped (227 g)
  • 5 Tbsp unsalted butter (73.9 ml)
  • 10 large egg yolks, at room temperature
  • 1/4 cup granulated sugar, divided (59.1 ml)
  • 4 large egg whites, at room temperature
  • 1/2 cup heavy cream, chilled (118 ml)
  • Cake Layers
  • 2 1/2 cups all-purpose flour (591 ml)
  • 1 1/4 cups unsweetened Dutch-process cocoa powder (296 ml)
  • 2 tsp baking soda (9.9 ml)
  • 1 1/2 tsp baking powder (7.4 ml)
  • 2 1/2 tsp kosher salt (12.3 ml)
  • 5 large eggs, at room temperature
  • 3 cups granulated sugar (710 ml)
  • 1 1/4 cups brewed coffee, at room temperature (296 ml)
  • 3/4 cup unsalted butter, melted (177 ml)
  • 1 1/2 cups crème fraîche, at room temperature (355 ml)
  • Icing
  • 6 cups powdered sugar (1420 ml)
  • 1 1/2 cups unsweetened Dutch-process cocoa powder (355 ml)
  • 2 1/4 cups unsalted butter, softened (532 ml)
  • 1/2 cup heavy cream (118 ml)
  • 2 tsp vanilla extract (9.9 ml)

Instructions

  1. Make the chocolate mousse: In a heatproof bowl set over a pot of simmering water, melt chocolate and butter together. Remove from heat and let cool.\n2. In a stand mixer fitted with the whisk attachment, whisk together egg yolks and 2 Tbsp granulated sugar over a pot of simmering water until the mixture reaches 160°F (71°C). Remove from heat. Beat until pale yellow and thickened. Gently fold into the cooled chocolate mixture.\n3. In a clean bowl, beat egg whites with the remaining granulated sugar until stiff peaks form. Gently fold into the chocolate mixture. Refrigerate mousse for 8-24 hours.\n4. Make the cake layers: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms of the pans with parchment paper.\n5. Sift together flour, cocoa powder, baking soda, and baking powder. Set aside.\n6. In a large bowl, beat together eggs and sugar with an electric mixer until pale yellow and doubled in volume. Gradually add dry ingredients alternately with coffee and melted butter, beginning and ending with dry ingredients. Fold in crème fraîche. Divide the batter evenly among prepared cake pans.\n7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes. Invert onto a wire rack to cool completely.\n8. Make the icing: Sift together powdered sugar and cocoa powder. Set aside. In a large bowl, beat butter with an electric mixer until light and fluffy. Gradually beat in the powdered sugar mixture. Add heavy cream and vanilla. Beat until light and fluffy.\n9. Assemble the cake: Trim the tops of cake layers to make them level. Place one layer on a serving plate. Pipe a border of icing around the edge of the cake layer. Spread a layer of chocolate mousse within the icing border. Repeat with the second cake layer. Top with the third cake layer. Frost the top and sides of the cake with the remaining icing.
Wine Pairing: Dessert (Port) — Port
· Family
Cake, Vegetarian