The Bear Chocolate Cake

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This triple chocolate mousse cake is inspired by the amazing chocolate cake featured on the TV show, “The Bear.” In the show, the cake has layers of chocolate mousse topped with chocolate frosting. We made our version by combining our chocolate cake with our chocolate mousse recipe. After trying it, we think it might be our new favorite. Moist chocolate cake layers are filled with dark chocolate mousse and topped with dark chocolate ganache. It’s truly one of the best chocolate cakes we’ve ever had.


  1. Room Temperature Ingredients: Ensure your eggs, butter, and heavy cream are at room temperature for a smoother batter and better ingredient incorporation.
  2. Gentle Folding Technique: Use a gentle folding technique when combining the whipped cream into the chocolate mousse. This keeps the mousse light and fluffy.
  3. Chilling Time: Chill the cake in the fridge for at least 4 hours or overnight to let the flavors meld and the layers set properly.
  4. Slicing Technique: Use a sharp knife dipped in hot water and wiped dry between each slice for clean, neat edges.


  1. Can I use a different type of chocolate in the Bear chocolate cake?
    Yes, you can use different types of chocolate. While we prefer dark chocolate (70% cocoa), you can use semi-sweet or milk chocolate for different flavors.
  2. How long can I store the Bear chocolate cake?
    This cake stores well in the refrigerator for up to 3-4 days when covered with plastic wrap or stored in an airtight container. Let it sit at room temperature for about 30 minutes before serving.
  3. Can I freeze the Bear chocolate cake for later use?
    Yes, you can freeze the cake. Wrap it well or store it in an airtight container before freezing. Thaw it overnight in the refrigerator before serving.
  4. Can I omit the alcohol in the mousse?
    Yes, you can substitute Kahlua with brewed coffee or omit it entirely. The flavor will be slightly different but still delicious.

The Bear Chocolate Cake

Prep Time 3 hours
Cook Time 30 minutes
Resting Time 4 hours
Course Dessert
Servings 12


**Chocolate Mousse:**

  • – 14 ounces dark chocolate 70% cocoa, chopped
  • – 2 tablespoons salted butter
  • – 1/4 cup Kahlua or brewed coffee
  • – 1 tablespoon vanilla bean paste
  • – 1/2 teaspoon salt
  • – 3 large eggs separated
  • – 1/4 cup granulated sugar
  • – 1 teaspoon unflavored gelatin
  • – 3 tablespoons water
  • – 1 1/2 cups heavy whipping cream divided

**Black Magic Cake:**

  • – 2 2/3 cups all-purpose flour
  • – 3 cups granulated sugar
  • – 1 1/8 cups cocoa powder
  • – 1 tablespoon baking soda
  • – 1 1/2 teaspoons baking powder
  • – 1 1/2 teaspoons salt
  • – 3 large eggs
  • – 1 tablespoon vanilla extract
  • – 1 1/2 cups buttermilk
  • – 3/4 cup canola or vegetable oil
  • – 1 1/2 cups hot coffee


  • – 8 ounces dark chocolate 70% cocoa, chopped
  • – 6 tablespoons salted butter
  • – 1 1/4 cups granulated sugar
  • – 1 1/4 cups heavy whipping cream
  • – 2 teaspoons vanilla extract
  • – Pinch of salt


**Chocolate Mousse:**

  • Line two 9-inch cake pans with plastic wrap. Ensure the plastic is large enough to cover the base and sides.
  • In a double boiler over medium heat, melt the dark chocolate, butter, and Kahlua together. Alternatively, microwave in 30-second intervals. Mix in salt and vanilla and set aside to cool slightly.
  • In a stand mixer, whisk egg whites on medium speed until foamy. Gradually add sugar and whip until medium peaks form.
  • Bloom gelatin in water for at least 5 minutes.
  • Whip egg yolks until pale and fold into the chocolate mixture.
  • Heat 1/2 cup of heavy cream in the microwave until warm but not boiling. Add the gelatin-water mixture and mix. Fold into the chocolate mixture.
  • Fold whipped egg whites into the chocolate mixture.
  • Whip remaining 1 cup of heavy whipping cream until soft peaks form and fold into the chocolate mixture.
  • Divide mousse between the prepared cake pans and chill for at least 4 hours or overnight.

**Black Magic Cake:**

  • Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add vanilla, eggs, buttermilk, and oil. Mix until combined.
  • Stir in hot coffee until the batter is smooth and thin.
  • Pour the batter into the prepared pans and bake for 30-40 minutes or until a toothpick comes out clean.
  • Let the cakes cool completely.


  • In a bowl, combine chocolate, butter, vanilla, and salt.
  • In a small pan, heat cream and sugar until hot but not boiling. Pour over the chocolate mixture and let sit for 1 minute.
  • Stir until smooth. Chill in the fridge until slightly thickened but not hard.


  • Place a cake layer on a plate or cake stand. Top with a layer of mousse (use the plastic wrap to lift and flip the mousse onto the cake).
  • Repeat with another cake layer and mousse layer. Top with the final cake layer.
  • Gently carve a slight indent around the mousse layers with a spoon to keep the mousse inside the cake.
  • Ice the cake with chocolate ganache. Serve immediately or store in the fridge until ready to serve.

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