Chocolate Cake

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

Ingredients

  • Chocolate Mousse
  • 8 ounces 64% cacao dark chocolate, finely chopped225 g 64% cacao dark chocolate, finely chopped
  • 5 Tbsp unsalted butter75 ml unsalted butter
  • 10 large egg yolks, at room temperature10 large egg yolks, at room temperature
  • 1/4 cup granulated sugar, divided60 ml granulated sugar, divided
  • 4 large egg whites, at room temperature4 large egg whites, at room temperature
  • 1/2 cup heavy cream, chilled120 ml heavy cream, chilled
  • Cake Layers
  • 2 1/2 cups all-purpose flour600 ml all-purpose flour
  • 1 1/4 cups unsweetened Dutch-process cocoa powder300 ml unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda10 ml baking soda
  • 1 1/2 tsp baking powder8 ml baking powder
  • 2 1/2 tsp kosher salt12 ml kosher salt
  • 5 large eggs, at room temperature5 large eggs, at room temperature
  • 3 cups granulated sugar720 ml granulated sugar
  • 1 1/4 cups brewed coffee, at room temperature300 ml brewed coffee, at room temperature
  • 3/4 cup unsalted butter, melted180 ml unsalted butter, melted
  • 1 1/2 cups crème fraîche, at room temperature360 ml crème fraîche, at room temperature
  • Icing
  • 6 cups powdered sugar1.44 L powdered sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder360 ml unsweetened Dutch-process cocoa powder
  • 2 1/4 cups unsalted butter, softened540 ml unsalted butter, softened
  • 1/2 cup heavy cream120 ml heavy cream
  • 2 tsp vanilla extract10 ml vanilla extract

Instructions

  1. 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
Source: The Bear (FX)
Cake