Irresistible Double Chocolate Dream Cake 🍫✨

 

 

INGREDIENTS

For the Cake:

• 2 cups sugar

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup boiling water

For the Chocolate Mousse Filling:

• 1 ½ cups heavy cream

• 8 oz semi-sweet chocolate, finely chopped

• 2 Tbsp sugar

For the Chocolate Glaze:

• ½ cup heavy cream

• 4 oz semi-sweet chocolate, finely chopped

For the Decorative Toppings:

• Whipped Cream: 1 cup heavy cream, 2 Tbsp sugar, ½ tsp vanilla extract

• Chocolate Shavings: 4 oz dark chocolate (block or bar)

INSTRUCTIONS

1. Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.

2. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined.

4. Carefully stir in the boiling water. The batter will be very thin, but this is exactly what makes the cake incredibly moist.

5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Prepare the Chocolate Mousse Filling

1. Place the chopped 8 oz semi-sweet chocolate into a microwave-safe bowl. Melt in 30-second intervals, stirring in between, until completely smooth. Set aside to cool slightly.

2. In a separate chilled bowl, whip the 1 ½ cups heavy cream and 2 Tbsp sugar until soft peaks form.

3. Gently fold the slightly cooled melted chocolate into the whipped cream until no white streaks remain and the mousse is thick and airy.

3. Assemble the Cake Layers

1. If your cakes domed while baking, use a serrated knife to level the tops.

2. Place the first cake layer on your serving plate.

3. Spread the chocolate mousse filling in a thick, even layer over the top of the first cake layer.

4. Carefully place the second cake layer on top of the mousse. Place the cake in the refrigerator for 30 minutes to help the mousse set and firm up before glazing.

4. Make the Chocolate Glaze

1. Heat the ½ cup heavy cream in a small saucepan until it just begins to simmer (do not boil).

2. Pour the hot cream over the chopped 4 oz semi-sweet chocolate. Let it sit untouched for 5 minutes.

3. Whisk gently until the glaze is rich, dark, and perfectly smooth. Let it cool for 10-15 minutes so it thickens slightly.

4. Pour and spread the glaze evenly over the top of the chilled cake, letting it swirl naturally.

5. Whip the Cream & Decorate

1. Whip the remaining 1 cup of heavy cream, 2 Tbsp sugar, and ½ tsp vanilla extract until stiff peaks form.

2. Spoon or pipe the fresh whipped cream over the top of the set chocolate glaze.

3. Using a vegetable peeler or a sharp knife, shave the dark chocolate block directly over the top of the whipped cream to create beautiful, rustic chocolate shards.

4. Chill the cake until ready to serve for the cleanest slices.