A decadent fudgy cocoa cake with a creamy chocolate mousse frosting
- 240g flour (2 cups)
- 240g white granulated sugar (1 and 1/2 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 60g cocoa powder (3/4 cups)
- 2 eggs, room temperature
- 250ml buttermilk (1 cup)
- 180ml canola oil (3/4 cups)
- 250ml boiling water
- 450g dark chocolate, or semi sweet chocolate chips or drops* (15.8oz)
- 450ml heavy cream (1 and 3/4 cup)
- 250ml mascarpone (1 cup)
- 40g powdered sugar (1/3 cup)
- 70 butter, softened (1/3 cup)
- 1/4 teaspoon vanilla extract
- cocoa powder for dusting
- decorations of your choice
- Grease a 20cm (8 inch) round cake pan with non-stick spray and preheat your oven to 150C or 300F.
- Combine all the ingredients in a bowl, apart from the water. Mix with a hand mixer until smooth for about 2 minutes. Then slowly add in the water while continuously mixing. Batter will be thin, that’s okay!
- Pour into your prepared cake pan and bake on the middle rack for about 1 hour or until a toothpick inserted comes out clean. Oven times may vary so check on your cake after 45 minutes and then every 5 minutes to avoid over baking.
- Let your cake cool completely and then remove from the cake pan.
- If using a chocolate bar, chop it into small pieces, no larger than chocolate chips.
- Bring the heavy cream to a boil, stirring constantly and remove from heat as soon as it starts to bubble.
- Add in the chocolate and stir until smooth.
- Let it cool a bit at room temperature and then place in the fridge. The ganache will take about 3 hours to thicken, check back regularly to make sure it doesn’t get too thick. It should be thick but you should still be able to stir it with a spoon.**
- With a hand mixer beat the mascarpone, powdered sugar, butter and vanilla until smooth. Then add in the chocolate ganache and continue mixing until it is well combined.
- Trim away any uneven parts of your cake and slice it in half. Spread a generous amount of frosting onto your first cake layer with an angled spatula.
- Place your second cake layer on top and add the rest of the frosting (you may have a bit of frosting left over). Smooth out with a bench scraper.
- Dust the top with cocoa powder and add decorations of your choice.
*Make sure to use high quality chocolate or couverture for the ganache.
**If your ganache got too thick in the fridge, simply leave it out at room temperature until it is stirrable again.
Store your cake in the fridge up to 4 days or freeze the unfrosted cake for up to 3 months. If freezing your cake, wrap tightly in 2 layers of aluminium foil.