April 03, 2022
For an extra rich taste, this incredibly delicious dark chocolate mousse cake blends unsweetened natural cocoa powder and dark cocoa powder. Fill the cake with a simple chocolate mousse and top with a semi-sweet chocolate ganache. You may make the ganache and mousse ahead of time if necessary. I'm a sucker for all things dark chocolate, and nothing tempts me more than this Dark Chocolate Cake. There's SO MUCH to enjoy about this cake, between the excellent, savory, and soft homemade cake and the rich, clean, and fluffy darker chocolate frosting. Make a start with this chocolate cake. Substitute sour cream for the buttermilk and decrease the hot liquid for a sturdier, yet moisture crumb.
This cake has a natural dark chocolate flavour, but to intensify it, use a combination of natural cocoa and Hershey's Special Dark cocoa powder. A dash of espresso powder and hot coffee improves the chocolate taste even more. The cake will not taste like coffee; rather, the two will give depth to the chocolate flavour of the cake.
1. Prepare the cake pans: Grease three 9-inch cake pans with cooking spray.
2. Make the chocolate cake as follows:
3In a mixing bowl, combine the flour mixture: flour, sugar, cocoa, baking powder, baking soda, and salt.
Mix in the wet ingredients: Add the milk, oil, eggs, and vanilla extract to the flour mixture and stir until thoroughly blended. Add the hot water slowly to the cake batter and mix for about 1 minute. Divide the cake batter evenly among the three cake pans.
30–35 minutes, or until a toothpick inserted into the middle comes out clean. Let cakes cool completely before icing.
3. To make the dark chocolate frosting, combine the powdered sugar and cocoa powder in a mixing bowl. In a separate mixing bowl, cream the butter, then gradually add the sugar/cocoa mixture, alternating with cream and vanilla, beating after each addition, until the frosting reaches the desired consistency.
4. Assemble: On a cake board or dish, place one layer of chocolate cake. Spread a layer of dark chocolate frosting over the top of the cake with a spatula or the back of a spoon. Frost the top and edges of the cake with the second layer of cake. Optional: create a decorative edge with a wilton decorating tip and softly sprinkle with chocolate sprinkles.
You may make this dark chocolate cake in two layers, three layers, or four layers. To create two thicker cake layers, split the icing between two cake pans instead of three. To make a four-layer cake, bake two layers of cake and then cut each cake round in half to make four layers. Make sure to sandwich each later with a layer of rich chocolate frosting.
This cake freezes nicely, and I recommend freezing the cooked cake rounds ahead of time. Allow the cake to cool fully before wrapping each cake round in plastic wrap and storing it in a freezer-safe bag for a few days or up to three months. You may also freeze the icing. Remove the frozen cake rounds from the freezer and frost them right away. Refrigerate for 30 minutes before serving, then place on the counter.
The built and frosted cake can also be frozen. Wrap it in plastic wrap and then aluminum foil as tightly as you can (without shattering the icing). Allow to defrost on the counter for up to a week after freezing.
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Text: SMART BITES
Herausgeberin: Martina Zlatkova
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