The Bear Chocolate Cake
Servings 12
Ingredients
**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
**Ganache:**
- – 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
Instructions
**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.
**Ganache:**
- 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.
**Assembly:**
- 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.