Large Mini Moose Recipe

Prepare & Preheat

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one 9x13 if you prefer a slab) with parchment; lightly grease the parchment.

Whisk together dry ingredients: in a large bowl combine 3.25 cups flour, 2 cups sugar, 0.75 cup cocoa powder, 2 tsp baking powder, 1 tbs baking soda and 1.5 tsp salt until evenly distributed.

Bloom espresso: in a small bowl dissolve 1 tbs instant espresso powder in 2 tbs warm water (optional, but intensifies chocolate).

Combine wet ingredients: in a separate large bowl whisk 2 cups buttermilk, 4 large eggs, 1 cup neutral oil and 2 tsp vanilla until smooth. Stir in dissolved espresso.

Make batter: pour wet ingredients into dry and mix gently until just combined and no large streaks remain. Do not overmix. Batter will be slightly thin from the oil and buttermilk.

Bake: divide batter evenly between prepared pans (or pour into 9x13). Bake 25–30 minutes for 9-inch rounds or 32–35 minutes for 9x13, until a toothpick comes out with a few moist crumbs and cake springs back when lightly pressed.

Cool: let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely while you prepare the filling.

Warm cream: place 2 cups heavy cream and 2 tbs granulated sugar in a small saucepan and heat until just simmering (do not boil).

Temper yolks: while cream warms, whisk 4 egg yolks lightly in a bowl. Slowly pour about 1/3 of the hot cream into yolks while whisking constantly to temper. Then return tempered yolk mixture to the saucepan and cook over low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (about 3–4 minutes). Do not let it scramble.

Melt chocolate: place 12 oz chopped semisweet/dark chocolate in a heatproof bowl. Pour the hot custard mixture over the chocolate and let sit 1 minute to soften, then whisk until smooth. Add 2 tbs unsalted butter, 1 tsp vanilla and 1/4 tsp salt; whisk until glossy.

Chill & whip: cool the chocolate custard to room temperature, then chill in the refrigerator until very cold, about 1–2 hours. When cold, whip the mixture with a hand or stand mixer on medium-high speed until light and mousse-like, about 2–3 minutes. Be careful not to over-whip to dry.

Reserve: transfer mousse to a piping bag or bowl and keep chilled until assembly.

Heat cream: place 1.25 cups heavy cream and 2 tbs corn syrup in a small saucepan and bring just to a simmer.

Pour over chocolate: put 10 oz chopped semisweet chocolate in a medium bowl and pour the hot cream over it. Let sit 1 minute, then gently stir until smooth and glossy. Let cool until pourable but not hot, about 10–15 minutes. If it gets too thick, warm briefly over a double boiler and stir to loosen.

Level & layer: if using two 9-inch rounds, level the tops with a serrated knife. Place first cake layer on a serving plate or cake board. If you baked a 9x13, cut rounds (3–4 inches across) or assemble as a sheet-style dessert.

Pipe mousse: using a large round tip or pastry bag, pipe a generous ring of chocolate mousse about 1/2–3/4 inch from the cake edge to create a moat, then fill the center with more mousse to form a domed 'moose' chocolate center. You can also spoon and shape the mousse by hand into a slightly raised mound to mimic the classic mini moose internal layer.

Top with second layer: gently place the second cake layer on top, pressing lightly to even the mousse layer. For single-layer 9x13, place another slab on top if available or omit and use extra mousse between halves.

Crumb coat (optional): spread a thin layer of softened butter mixed with 1.5 cups powdered sugar over the cake to seal crumbs; chill 15 minutes.

Pour ganache: pour the ganache over the top center of the cake, letting it run evenly over the sides for a glossy finish. Smooth with an offset spatula if needed. Chill briefly to set the ganache, about 20–30 minutes.

Decorate features: use mini marshmallows or white chocolate chips as eye whites; melt 6 tbs dark chocolate and pipe pupils and any facial features (nose, mouth, antlers outline). Dust a little cocoa powder for shading. Press chopped nuts or cookie crumbs around the base for texture if desired.

Chill & serve: refrigerate the assembled cake for at least 30 minutes to set mousse and ganache. Let sit 10–15 minutes at room temperature before slicing so the mousse softens slightly. Serve chilled or at cool room temperature.