Delicious dark chocolate cake layers with raspberry chocolate mousse filling and dark chocolate ganache icing, topped with fresh raspberries. A chocolate lover's paradise!
INGREDIENT
Cake batter:– 2 cups 284g all-purpose flour– ⅔ cup 56g cocoa powder (I prefer this one)– 1 teaspoon baking powder– 1 teaspoon baking soda– 1 ½ cups 300g granulated sugar– ¾ teaspoon salt– 2 large egg– ¼ cup 60ml sunflower oil– ⅓ cup 75g unsalted butter, melted– ¾ cup 180ml sour cream– 1 teaspoon 5ml pure vanilla extract– 1 cup 240ml hot coffee– ½ cup 85g mini dark chocolate chip
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INGREDIENT
Chocolate Fudge Frosting:– 1 cup 237ml 35% whipping cream– 3 tablespoon 45ml honey– 2 tablespoon 28g unsalted butter– ⅛ teaspoon salt– 10 oz 284g dark chocolate, finely chopped– ½ cup 120ml sour cream– ½ teaspoon pure vanilla extractFilling:– ¾ cup 180ml Chocolate Fudge Frosting– ½ cup 120ml 35% heavy whipping cream– ½ cup 60g fresh raspberrie
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INSTRUCTION
Preheat the oven to 350°F. Line two 8-inch circular cake pan bases with paper. If desired, grease pan sides. I never do. Make cake batter. Sift flour, cocoa, baking powder, and soda into a large bowl.
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Step 1
Stir in salt and sugar.
In a medium bowl, combine eggs, oil, sour cream, and vanilla. Mix it in the dry ingredients dish with a medium-low electric hand mixer. Dry, thick. Add hot coffee twice and mix to avoid clumping. Add chocolate chips.
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Step 2
Spread batter on prepared pan and bake for 24-28 minutes until cakes spring back when lightly pressed and spear inserted into middle comes out clean. To finish cooling, invert pans on wire racks after 15 minutes.
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Step 3
Make frosting. Medium-sized chopped chocolate. Boil 1 cup cream in a small pot. Pour over cooled chocolate bowl. Gently mix honey or corn syrup, butter, vanilla, and salt until glossy.
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Step 4
Mix with sour cream. Cover the bowl, freeze, and stir every 5 minutes until thickened but not stiff. It takes 30-40 minutes. Refrigerator use takes around an hour. Refrigerate bowl for 20 minutes to thicken.
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Step 5
Let it solidify. Runny? Put in fridge for 5 minutes. Whisk until lightened when thick like warm pudding. Stop whisking and whip again to maintain gloss if matte and thick. It stiffens when disseminated.
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Step 6
Make filling. Transfer ¾ cup frosting to another medium bowl. Whip the remaining ½ cup of cream to firm peaks and mix. Fork-mix 60g raspberries/½ cup. Put most of this filling on one cake tier.
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Step 7
Seal with chocolate mousse and strawberries. Put on layer 2. Spread frosting. Spread it immediately on cooled cake layers to avoid stiffening.