Chocolate Layer Cake Recipe
devil’s food cake | chocolate miso mousse | chocolate & brown butter ganache | chantilly
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Ingredients
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Cake
Chocolate Miso Mousse
Chocolate & Brown Butter Ganache
Chantilly Cream
Method
Cake
- 1
Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla. Add wet ingredients to dry ingredients and mix until combined. Slowly stir in boiling water.
- 2
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Chocolate Miso Mousse
- 3
Melt the Chocolate
In a double boiler, melt dark chocolate until smooth. Remove from heat and let cool slightly. Stir in miso paste until combined.
- 4
Whip the Cream
In a separate bowl, whip heavy cream until stiff peaks form. Carefully fold melted chocolate mixture into whipped cream.
- 5
Chocolate & Brown Butter Ganache
- 6
Make the Ganache
In a saucepan, heat heavy cream until just boiling. Pour over chopped dark chocolate in a bowl and let sit for 5 minutes. Stir until smooth. In a small pan, brown the butter until nutty and fragrant, then stir into the ganache.
Chantilly Cream
- 7
Prepare Chantilly Cream
In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until ready to use.
Assembly
- 8
Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of chocolate miso mousse on top. Add the second layer of cake and cover the top and sides with chocolate brown butter ganache. Finish with dollops of chantilly cream on top.
