Big Guy Chocolate Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment. Lightly dust the pans with flour or cocoa powder and tap out excess.

Whisk the dry ingredients: In a large bowl, sift or whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a medium bowl, whisk the eggs, milk, oil and vanilla until smooth.

Make the batter: Add the wet ingredients to the dry and whisk until mostly smooth. Slowly pour in the hot brewed coffee (and dissolved instant espresso if using) while whisking — the batter will be thin. Scrape down the bowl and ensure there are no dry pockets.

Bake: Divide batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes (time will vary by pan size) or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking if your oven is uneven.

Cool: Let cakes cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely. If cakes dome, trim to level when cool.

Melt chocolate: Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup of the heavy cream just to a simmer (don’t boil). Pour the hot cream over the chocolate and let sit 1–2 minutes, then whisk until smooth and glossy. If using espresso powder, stir it into the hot cream before pouring. Allow the ganache to cool to room temperature, stirring occasionally.

Chill slightly: Once the ganache is cooled to room temperature but still pourable, cover and refrigerate for 20–30 minutes, or until it thickens to a spoonable consistency. It should be cooler than room temp but not fully set.

Whip cream: In a chilled medium bowl, whip the remaining 2.5 cups heavy cream with powdered sugar and salt to medium-stiff peaks. Be careful not to overwhip; peaks should hold but be smooth.

Fold together: Fold one-third of the whipped cream into the cooled ganache to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Taste and adjust sweetness if needed. Keep mousse chilled until assembly.

Temper/melt chocolate: Place the chopped dark chocolate in a heatproof bowl set over barely simmering water (double boiler) or use short bursts in the microwave (20–30 sec, stir, repeat) until melted and smooth. Do not overheat.

Spread and add garnish: Line a baking sheet with parchment. Pour and spread the melted chocolate into an even layer about 1/8–1/4 inch thick (thickness will determine snap). Sprinkle cocoa nibs or chopped nuts and sea salt flakes over the surface while the chocolate is still wet.

Set and break: Let the chocolate set at room temperature until firm (or chill briefly to speed up, 10–15 minutes). Once set, break into large shards or bark pieces to decorate the cake. Store at cool room temperature or refrigerate in an airtight container until use.

Level and optionally brush: If needed, level the cake layers with a serrated knife. Optionally brush each cake layer lightly with simple syrup to keep moist.

Layer with mousse: Place one cake layer on your cake stand or serving plate. Spread about one-third of the chocolate whipped mousse evenly over the first layer (about 1 to 1 1/4 cups). Top with the second cake layer and press gently. Spread the remaining mousse over the top and, if desired, around the sides for a semi-naked finish. Smooth with an offset spatula.

Chill to set: Refrigerate the assembled cake for at least 1 hour to allow the mousse to set and the layers to firm up, making it easier to decorate.

Add chocolate bark: Press the large chocolate bark shards into the top of the cake or arrange them decoratively on top. Sprinkle a light dusting of unsweetened cocoa powder around the top edge if desired and finish with a few flakes of sea salt for contrast.

Serve: Remove cake from refrigerator 15–20 minutes before serving to allow mousse to soften slightly. Slice with a sharp knife warmed in hot water and wiped dry between cuts for clean slices.