The Chef

Restaurants

Meals

Drinks

Restaurants›Cowford Chophouse›Chocolate Cake Recipe

Chocolate Cake Recipe

Inspired by Cowford Chophouse

Time2h

Serves10

chocolate mousse, chocolate cake, mirror glaze, strawberry coulis, Chantilly cream, chocolate ganache

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chocolate Cake

1 3/4 cups 00 bread flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 tsp Baking powder

1 1/2 tsp baking soda

1 tsp Celtic sea salt

2 large Eggs

1 cup whole milk

1/2 cups Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cup boiling water

Chocolate Mousse

8 oz dark chocolate

2 cups Heavy cream

2 tbs granulated sugar

1 tsp Watkins vanilla extract

1 tsp gelatin

2 tbs water

Mirror Glaze

1 cup granulated sugar

1/2 cups Heavy cream

1/2 cups glucose syrup

1 tsp gelatin

2 tbs water

8 oz dark chocolate

Strawberry Coulis

2 cups Fresh strawberries

1/4 cups granulated sugar

1 tbs ReaLemon lemon juice

Chantilly Cream

1 cup Heavy cream

2 tbs powdered sugar

1 tsp Watkins vanilla extract

Chocolate Ganache

8 oz dark chocolate

1 cup Heavy cream

Method

Chocolate Cake

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Slowly add the wet ingredients to the dry ingredients.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Cool Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Chocolate Mousse

Melt Chocolate

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth.

Whip Cream

In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Combine Mixtures

Carefully fold the melted chocolate into the whipped cream until fully combined.

Gelatin Preparation

Dissolve the gelatin in water and let it bloom for a few minutes, then gently heat to dissolve and fold into the mousse.

Chill

Refrigerate the mousse for at least 2 hours before using.

Mirror Glaze

Prepare Gelatin

Soak gelatin in water to soften.

Cook Sugar and Cream

In a saucepan, combine sugar, cream, and glucose syrup. Heat until sugar dissolves.

Add Chocolate

Remove from heat and add chopped chocolate, stirring until smooth.

Finish Glaze

Add the soaked gelatin and stir until fully combined. Cool slightly before use.

Strawberry Coulis

Blend Ingredients

Combine strawberries, sugar, and lemon juice in a blender until smooth.

Strain (Optional)

Strain the mixture through a fine mesh sieve for a smoother sauce if desired.

Chantilly Cream

Whip Cream

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Chocolate Ganache

Heat Cream

Heat the heavy cream until just simmering.

Combine with Chocolate

Pour the hot cream over chopped chocolate and let sit for a few minutes, then stir until smooth.