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Ultimate Chocolate Indulgence Recipe

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Ultimate Chocolate Indulgence is a decadent layered chocolate cake featuring moist cocoa-infused cake layers, rich dark and white chocolate mousses, and a glossy milk chocolate ganache topping. This elegant dessert combines tender crumb texture with creamy mousses and a smooth finish perfect for special occasions or chocolate lovers.

Ingredients

For the Chocolate Cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ cup (120ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • ½ cup (128g) sour cream, room temperature
  • ½ cup (110g) vegetable oil
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (240ml) hot water

For the Chocolate Mousses:

  • 4 large egg yolks
  • 2 cups (480ml) heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3.5 oz (100g) dark chocolate
  • 4.5 oz (130g) white chocolate

For the Chocolate Ganache:

  • 5 oz (140g) milk chocolate
  • ⅓ cup (80ml) heavy cream

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, combine the whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to ensure the espresso powder dissolves completely.
  4. Make Cake Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined and thick. Then slowly stir in the hot water until the batter is smooth and thin, which creates a tender cake crumb.
  5. Bake the Cakes: 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. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Allow at least 2 hours before assembling.
  7. Prepare Mousse Custard Base: Heat 1 cup of heavy cream in a saucepan until it just starts to simmer, then remove from heat immediately. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture while whisking constantly to avoid curdling.
  8. Cook Custard: Return the mixture to the saucepan and cook over medium heat while stirring constantly until thick enough to coat the back of a spoon, about 2-3 minutes.
  9. Make Chocolate Mousses: Divide the custard base equally into two bowls. Add the dark chocolate to one bowl and the white chocolate to the other, stirring each until melted and smooth. Beat the remaining 1 cup of heavy cream to soft peaks, then fold half into each chocolate mixture to create two distinct chocolate mousses.
  10. Assemble the Cake: Place one cake layer on your serving platter. Spread the dark chocolate mousse evenly over it. Top with the second cake layer, then spread the white chocolate mousse evenly over the top. Refrigerate for at least 2 hours to let the mousse set.
  11. Prepare Ganache: Heat the ⅓ cup heavy cream until just simmering, then pour over the milk chocolate. Let it sit for 2 minutes, then stir until the ganache is smooth and glossy.
  12. Finish Cake: Pour the ganache over the chilled cake, allowing it to drip down the sides for a classic tuxedo effect. Refrigerate the cake for another 30 minutes before serving.

Notes

  • Using room temperature ingredients helps the batter mix more evenly and results in a better cake texture.
  • Allow the cake layers to cool completely before assembling to prevent the mousse from melting or sliding.
  • The thin batter consistency is intentional and leads to a tender, moist crumb in the finished cake.
  • Be careful when folding whipped cream into the chocolate custard to maintain a light, airy mousse texture.
  • The cake can be made a day ahead; just keep it refrigerated and covered to maintain freshness.

Find it online: https://dishesbydaisy.com/ultimate-chocolate-indulgence-recipe/