Chocolate Almost Overdose Cake

chocolate overdose cake

Chocolate, oh how I can write pages and pages on you! My love! My life! I love chocolate cakes, so when I stumbled across this Chocolate Overdose Cake by Confections of a Foodie Bride, well…I just had to try it!. My first attempt went beautifully, but it was so rich with the brownie base and the brownie made it semi odd to cut into, so I decided to do a full chocolate cake instead. Now don’t get me wrong, the brownie base was still delightful, but it was too much chocolate(I didn’t think that was possible…) for me.

So I introduce you to a version of the chocolate overdose cake, which includes a rich chocolate cake, filled with a creamy chocolate mousse and topped with an oh so very lovely chocolate ganache.

Good luck on not eating all of the chocolate while you are baking!

Chocolate Overdose Cake

Ingredients

Chocolate Cake

  • 4 oz of chopped semi-sweet chocolate baking squares
  • 1/4 cup Dutch pressed cocoa powder
  • 1/2 cup hot water
  • 1 3/4 cup granulated sugar, separated
  • 1 3/4 sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 egg yolks
  • 3/4 cup butter, softened

Chocolate Mousse filling

  • 6 oz semi sweet baking chocolate, divided into 1/2 ounce pieces
  • 2 cups heavy whipping cream
  • 1 tablespoon granulated sugar

Chocolate Ganache Topping

  • 1 1/2 cup heavy cream
  • 2 tablespoons butter
  • 18 0z semi sweet baking chocolate, broken into 1/2 ounce pieces

Directions

Preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter pans

Chocolate Cake

1. Combine chocolate pieces, cocoa powder, and hot water in a bowl set over a pot of simmering water

  • Allow to sit for a few minutes, stirring occasionally until chocolate is fully melted
  • gradually stir in 1/2 cup sugar until mixture is thick and glossy
  • set aside to cool

2. Whisk together flour, baking soda, and salt

3. Combine buttermilk and vanilla extract in a measuring cup

4. Using a whisk attachment for a stand mixture, combine the yolks and eggs on medium-low speed

  • Gradually add the remainder of the sugar to the egg mixture on high speed

5. Replace whisk attachment with a paddle attachment

  • gradually add the cooled chocolate mixture to the egg mixture on  medium speed
  • add the butter 1 tablespoon at a time, adding more as pieces are fully incorporated
  • add the flour mixture and buttermilk to the egg mixture in 3 additions, beginning and ending with the flour
  • gently fold the mixture to fully incorporate the flour

6. Bake cakes for 25-30 minutes, or until a toothpick comes out clean

  • allow to cool in pans for 10 minutes before inverting onto a wire rack
  • once fully cooled, transfer one of the cake layers to a spring form pan

Chocolate Mousse Filling

1. Place mixing bowl and whisk attachment in the freezer for 30 minutes

2. Place the chocolate in a covered bowl over a pot of simmering water for 8-10 minutes

  • remove and stir until smooth

3. Place the heavy cream and sugar in the stand mixer and mix on high speed until stiff peaks form

  • fold 1/4 of the cream into the chocolate mixture
  • transfer the cream/chocolate mixture to the remainder o the whipped cream and gently fold in until fully incorporated

4. Spread chocolate mousse over the bottom layer cake in the spring form pan and allow to chill for 30-45 minutes

5. Place top layer of cake on top of the mousse and allow to chill for an hour before covering with ganache

Chocolate Ganache 

1. Place the chocolate in a medium sized heat proof bowl

2. Place the heavy cream and butter in a heavy bottomed sauce pan over medium heat and bring to a boil

  • Pour cream over the chocolate and allow to stand for 5 minutes
  • Stir until smooth

3. Chill 1 cup of the ganache for 1 hour, this will be used to decorate the cake with

4. Allow the rest of the ganache to come to room temperature and spread evenly over the cake

5. Decorate the cake to your liking using the chilled ganache

Good luck and Enjoy!

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