Chocolate Overload Cake Recipe
Four rich chocolate cake layers with chocolate mousse filling. Topped with deep rich chocolate icing and shavings
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Ingredients
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Chocolate Cake Layers
Chocolate Mousse Filling
Chocolate Icing & Assembly
Method
Chocolate Cake Layers
- 1
- 2
Dry ingredients
In a large bowl, sift or whisk together the 3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 cups granulated sugar, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1 tbsp baking soda, and 1.5 tsp fine sea salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, whisk the 4 large eggs until lightly beaten. Add 1 1/2 cups whole milk, 3/4 cup vegetable oil, 1.25 cups hot brewed coffee, and 2 tsp vanilla extract; whisk to combine. The hot coffee helps bloom the cocoa for a more intense chocolate flavor.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined and no large streaks of flour remain. The batter will be fairly thin—this is normal from the coffee and oil. Divide batter evenly among the prepared pans (about 1 to 1 1/4 cups batter per 8-inch pan; adjust if using different pan sizes).
- 5
Bake
Bake on the center rack for 18–24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning. If using fewer pans and baking multiple batches, keep baked layers loosely covered with foil to retain moisture.
- 6
Cool
Allow cakes to cool in pans for 10 minutes, then run a thin knife around edges and invert onto wire racks. Peel off parchment and cool completely before assembling (at least 1 hour). For best results, wrap cooled layers in plastic wrap and chill at least 1 hour or overnight to make slicing and layering easier.
Chocolate Mousse Filling
- 7
Melt chocolate
Place the 12 oz chopped bittersweet chocolate and 3 tbsp unsalted butter in a heatproof bowl. Heat 1/2 cup heavy cream until simmering (do not boil) and pour over chocolate and butter. Let sit 1 minute, then stir until smooth and glossy. If needed, microwave in 10-second bursts, stirring between, until fully melted. Allow ganache to cool to room temperature (about 20–30 minutes).
- 8
Whip cream
Pour 2 cups cold heavy cream into a chilled mixing bowl. Add 1/4 cup confectioners' sugar, 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form.
- 9
Make mousse
Fold one-third of the whipped cream into the cooled chocolate ganache to lighten it, using a spatula and gentle folding strokes. Once incorporated, fold in the remaining whipped cream in two additions until the mixture is uniform and light, taking care not to overmix. Taste and adjust salt or vanilla if desired. Chill mousse 15–30 minutes to firm slightly for easier spreading.
Chocolate Icing & Assembly
- 10
Make icing (ganache glaze)
Place 10 oz chopped semisweet or bittersweet chocolate in a heatproof bowl. Heat 1 cup heavy cream until it just begins to simmer, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Add 2 tbsp unsalted butter and 1 tsp light corn syrup (optional) and stir until glossy and combined. Keep warm at room temperature or over a very low warm water bath to maintain pourable consistency.
- 11
Prepare layers
If cake tops are domed, level each layer with a serrated knife or cake leveler so they stack evenly. Place the first cake layer on a cake board or serving plate. Use a small dab of mousse to secure it if desired.
- 12
Assemble layers
Pipe or spread an even layer (about 3/4 to 1 cup) of chocolate mousse over the first cake layer, leaving a 1/4-inch edge to avoid spillover when stacking. Repeat with the remaining layers, finishing with a cake layer on top. Reserve about 1 to 1 1/2 cups mousse for piping decorations or borders if desired.
- 13
Crumb chill
Chill the assembled cake (uniced) in the refrigerator 30 minutes to set the mousse and make crumb control easier for glazing.
- 14
Glaze the cake
Place the chilled cake on a wire rack over a baking sheet to catch drips. Pour the warm ganache icing evenly over the top, starting at the center and working outward, letting it flow down the sides. Use an offset spatula to gently smooth the surface and encourage even coverage. If ganache thickens before you finish, warm it briefly (5–10 seconds in microwave) and stir to restore pourable texture.
- 15
Finish and decorate
Immediately after glazing, make chocolate shavings from the 2 oz dark chocolate bar using a vegetable peeler and scatter them over the top. Optionally sprinkle 1/4 tsp coarse sea salt across the top to enhance flavor. Chill the cake 30–45 minutes to set the ganache before slicing.
- 16
Serve
For clean slices, chill the cake 1–2 hours, then slice with a hot, dry knife (dip in hot water and wipe between slices). Let slices sit at room temperature 10–15 minutes before serving for best texture.