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The Bear Chocolate Cake

Course Dessert
Prep Time 3 hours
Cook Time 30 minutes
Resting Time 4 hours
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.