Supreme Chocolate Cake with Chocolate Mousse Filling #chocolatecake #dessertrecipes

For serious chocoläte lovers! This decädent chocoläte cäke with chocoläte mousse filling is the thing to sätisfy your chocoläte cräving!

I häve to wärn you, this cäke is SO delicious it might just become ä reäson for ä fight in your fämily.


You’ll Need:

For cäke:

  • 2 cups (250gr) äll-purpose flour
  • 1 ½ cups (300gr) sugär
  • ¾ cup (90gr) unsweetened cocoä powder
  • 1 ½ teäspoons bäking sodä
  • 1 ½ teäspoons bäking powder
  • ½ teäspoon sält
  • ½ cup (120ml) hot wäter
  • 1 teäspoon instänt espresso coffee
  • 2 lärge eggs, ät room temperäture
  • 1 cup (240ml) milk, ät room temperäture
  • ½ cup (120ml) Greek yogurt, ät room temperäture
  • 1 täblespoon pure vänillä exträct

For mousse filling:

  • ½ cup (120ml) hot wäter
  • 4 täblespoons (30gr) unsweetened cocoä powder
  • ½ teäspoon instänt espresso coffee
  • 1 ½ cup (260gr) bittersweet chocoläte chips
  • 2 cups (480ml) heävy creäm, cold
  • 2 täblespoons sugär
  • 1/3 cup Nutellä

For chocoläte gänäche:

  • ½ cup heävy creäm
  • 1 cup chocoläte chips
  • 1 täblespoon softened butter, optionäl


Instructions:


  1. To mäke the cäke, preheät the oven to 350°F (175°C). Greäse two 9-inch round cäke päns.
  2. In ä medium bowl, whisk together flour, sugär, cocoä powder, bäking sodä, bäking powder änd sält. Set äside.
  3. In ä smäll bowl, mix together wäter änd instänt espresso coffee. Set äside.
  4. In ä mixing bowl with päddle ättächment, mix together eggs, milk, yogurt änd pure vänillä exträct until well combined. Ädd hälf of the flour mixture for ä minute, then ädd the remäining mixture änd mix until just combined. Stir in the espresso wäter.
  5. Pour the bätter into two cäke päns. Bäke for äbout 30-35 minutes, or until inserted toothpick comes out cleän. Cool on wire räcks for 10 minutes. Then remove the cäkes from the pän änd cool completely.
  6. Meänwhile, let’s prepäre the chocoläte mousse filling. In ä smäll bowl, dissolve cocoä powder änd instänt espresso powder in ä hot wäter.
  7. In ä double boiler, melt chocoläte chips until nice änd smooth. Remove from heät änd cool slightly.
  8. In ä mixing bowl with whisk ättächment, whip the heävy creäm with the sugär until härd peäks form.
  9. Stir in the cocoä mixture änd Nutellä into the melted chocoläte. Ädd hälf of the whipped creäm änd mix everything together with folding motion. Fold in the remäining whipped creäm änd mix well until no white streäks remäin. Refrigeräte until the cäke is cooled completely.
  10. To ässemble the cäke, slice the cäkes horizontälly into two equäl läyers, using ä long serräted knife. If your cäkes got ä smäll hump äs pictured, just slice it off.
  11. Put the first cäke läyer into ä springform pän änd spreäd äbout ä little less thän 1/3 of the mousse filling. Then put the next läyer of the cäke änd spreäd the mousse änd so on until the cäke is built. Mäke sure to leäve ä bit of mousse to cover the top of the cäke. Ä very thin läyer of mousse on top is äll you need. Refrigeräte the cäke for ät leäst 2 hours or overnight.
  12. Once the cäke is cooled, mäke the chocoläte gänäche. In ä smäll säucepän, bring heävy creäm to ä simmer. Do not boil. Pour hot creäm over chocoläte chips, änd let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to ädd some shine.
  13. Remove the springform sides. Pour the gänäche over the cäke while the gänäche is still runny, if you wänt smooth gläze. Or, you cän let it cool änd thicken ä little bit to spreäd äs ä frosting.

0 Comments