Choco Cloud Cake #2 Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans (or one 9-inch) with parchment; lightly grease the parchment. Position racks in the middle of the oven.

In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the eggs until blended. Add buttermilk, vegetable oil, and vanilla; whisk until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined and there are no large pockets of dry flour. Do not overmix.

Slowly pour the hot coffee (or hot water) into the batter while stirring gently; batter will thin out — this yields a tender crumb and intensified chocolate flavor.

Divide batter evenly between prepared pans. Tap pans on the counter once to remove large air bubbles.

Bake for 20–25 minutes (two 8-inch pans) or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking if your oven runs hot.

Remove cakes from oven and allow to cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and let cool completely before assembling (about 1 hour).

Bloom the gelatin: sprinkle the gelatin over the 2 tablespoons cold water in a small bowl and let sit 5 minutes until spongy.

Heat the bloomed gelatin in the microwave for 7–10 seconds or place over a small pot of simmering water until liquid. Do not boil. Let cool slightly but keep liquid warm.

In the bowl of a stand mixer fitted with the whisk (or using a hand mixer), beat the softened cream cheese on medium-high for about 1 minute until smooth and slightly fluffy to remove lumps.

Add the sifted cocoa powder and powdered sugar to the cream cheese and mix on low until incorporated and smooth.

With the mixer on low, stream in the warm gelatin and add the vanilla. Mix until just combined.

In a clean chilled bowl, whip the cold heavy cream on medium-high speed until soft peaks begin to form.

Fold one-quarter of the whipped cream into the chocolate-cream cheese base to lighten it, then gently fold in the remaining cream until fully combined and airy. The gelatin will stabilize the mousse so it holds shape (the ‘cloud’ texture).

Taste and adjust sweetness if desired by folding in up to 1–2 tablespoons more powdered sugar. Chill the filling for 15–20 minutes if you need a firmer spreadable consistency for layering.

Place chocolate chips, butter, and corn syrup in a small heatproof bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth. Alternatively, melt over a double boiler.

Let the glaze cool for 2–3 minutes until slightly thickened but still pourable. Do not let it set completely before using.

If cake layers domed during baking, level each layer with a serrated knife so they sit flat.

Place the first cake layer on your serving plate or cake board. Spread roughly half of the Choco Cloud filling evenly over the top, leaving a small margin at the edge to help the top layer adhere.

Set the second cake layer on top and press gently to level. Spread the remaining filling over the top and, if desired, a thin layer around the sides for a semi-naked look (this filling is lighter than buttercream; use a smaller amount on the sides).

If using the chocolate glaze, pour it over the top center of the cake and gently nudge it toward the edges so it drips slightly down the sides. Smooth with an offset spatula if needed.

Dust the top lightly with cocoa powder and scatter chocolate shavings or curls for garnish. Chill the assembled cake for at least 30 minutes to let the filling set; for cleaner slices chill 1–2 hours.

Before serving, let the cake sit at room temperature 10–15 minutes for easier slicing. Use a hot, dry knife (wipe between slices) to cut neat pieces.