Extra Large Mini Moose Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 10-inch round cake pans or three 8-inch round pans with parchment. Lightly dust with flour and tap out excess.

Mix dry ingredients

In a very large bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 3 cups granulated sugar, 1 cup cocoa powder, 2 tablespoons baking powder, 1 tablespoon baking soda, and 2 teaspoons salt until evenly combined.

Combine wet ingredients

In a separate large bowl, whisk 6 eggs until blended. Add 3 cups whole milk, 1.5 cups vegetable oil, and 3 tablespoons vanilla extract. Whisk until smooth.

Combine batter

With the mixer on low, slowly add the wet mixture to the dry ingredients until just combined. Scrape the bowl. Gradually stream in 2 cups very hot water (or hot coffee) while mixing on low — batter will be thin; this yields a moist cake. Mix just until homogeneous; do not overmix.

Bake

Divide batter evenly between prepared pans. Smooth the tops. Bake in the preheated oven: 8-inch pans, about 28–34 minutes; 10-inch pans, about 32–38 minutes. Cakes are done when a toothpick inserted into the center comes out with moist crumbs but not raw batter and the tops spring back when touched.

Cool

Remove cakes from oven and let cool in pans on wire racks for 15 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely (about 1–1.5 hours). If you have one very large single pan idea — this recipe is sized to make an 'extra large' multi-layer mini cake; split layers if needed once cooled.

Bloom gelatin

Sprinkle 3 teaspoons gelatin powder over 1/2 cup cold water in a small bowl. Set aside to bloom 5–10 minutes.

Melt chocolate

Place 18 oz semisweet chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until steaming (not boiling) and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in 1/2 cup cooled strong coffee and 2 teaspoons vanilla. Set aside to cool until just warm, not firm.

Dissolve gelatin

Heat the bloomed gelatin briefly in the microwave (10–15 seconds) or over simmering water until fully liquefied. Stir a tablespoon of the warm melted chocolate into the gelatin to temper, then whisk the gelatin back into the remaining melted chocolate until fully incorporated.

Whip cream

In a chilled large mixing bowl, whip 6 cups cold heavy cream with 1 cup powdered sugar to soft peaks using a handheld or stand mixer with whisk attachment.

Fold

Fold one third of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in remaining whipped cream until uniform. Chill the mousse in the refrigerator for at least 45 minutes to set so it can be used as a stable filling.

Make buttercream

In a large bowl, beat 2 cups room-temperature unsalted butter until light and fluffy (about 3–5 minutes). Sift together 6 cups confectioners' sugar and 1 cup cocoa powder. With the mixer on low, gradually add the sugar/cocoa mixture to the butter alternately with 1 cup heavy cream, beating on medium-high until light, smooth, and spreadable. Add 1/2 teaspoon kosher salt and adjust consistency with more cream (a tablespoon at a time) if needed. Taste and correct sweetness or salt.

Assemble layers

If using multiple layers, level cake tops with a serrated knife. Place first cake layer on a cake board or serving platter. Pipe or spread a 1-inch ring of buttercream around the edge to create a dam. Fill the center with a generous layer (about 1–1.5 cups) of the chilled chocolate mousse. Repeat with remaining layers, finishing with cake top.

Crumb coat

Apply a thin crumb coat of chocolate buttercream over the entire cake — just enough to seal crumbs. Chill cake in refrigerator 20–30 minutes to set the crumb coat.

Final coat and texture

Apply a final smooth layer of chocolate buttercream using an offset spatula. If you want a textured 'moose fur' look, use a small star piping tip or a fork to create short, slightly messy ridges across the cake sides and top.

Drip and decorate

Warm 6 oz melted semisweet chocolate slightly until pourable. Using a spoon or squeeze bottle, add chocolate drips around the rim so it cascades down the sides. Immediately press 2 cups mini chocolate chips or sprinkles around the base and scattered on top to emphasize 'fur.' Use marshmallows or shaped fondant pieces to create oversized eyes and antlers: cut marshmallows in half for eye whites, press mini chocolate chips for pupils. Attach antler shapes (made from fondant, large toasted marshmallows shaped, or chocolate molds) to the top. Use black decorating gel to add pupils and a nose.

Chill and serve

Chill the assembled cake 30–45 minutes to let everything set. Remove from fridge 10–15 minutes before serving for easier slicing. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.