Choco Cloud Cake #2 Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper on the bottoms; butter the sides and dust lightly with flour or cocoa powder.

Whisk the dry ingredients: in a large bowl, sift or whisk together the all-purpose flour (1.75 cups), unsweetened cocoa powder (0.75 cups), granulated sugar (1.5 cups), baking powder (1 tsp), baking soda (0.5 tsp), and fine sea salt (0.75 tsp) until evenly combined.

Combine wet ingredients: in a separate bowl, whisk the large eggs (3) lightly. Add the whole milk (1 cup), vegetable oil (0.5 cup), and pure vanilla extract (2 tsp) and whisk until smooth.

Mix batter: pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; small lumps are fine.

Add coffee: gently stir in the hot brewed coffee (1 cup) until the batter is smooth and thin. The batter will be more liquid than a typical cake batter — this creates the delicate, cloud-like crumb.

Bake: divide batter evenly between the two prepared pans (about 1:1). Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.

Cool: allow cakes to cool in the pans for 10 minutes. Run a knife around the edge, invert onto cooling racks, peel off parchment, and let cool completely (about 1 hour) before assembling.

Bloom gelatin: sprinkle the gelatin powder (1 tsp) over the cold water (2 tbsp) in a small bowl. Let sit for 5 minutes to bloom.

Heat cream: pour 1/2 cup of the heavy cream (from the 2 cups) into a small saucepan and warm gently until steaming but not boiling.

Melt chocolate: place the chopped dark chocolate (10 oz) in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy.

Dissolve gelatin: microwave the bloomed gelatin for 5–8 seconds or warm it over a double boiler until liquid. Stir the dissolved gelatin into the melted chocolate until fully incorporated.

Chill chocolate base: cover the chocolate mixture and refrigerate until it thickens slightly and reaches a spreadable, custard-like consistency (20–30 minutes). Stir occasionally for even cooling.

Whip cream: while chocolate chills, whip the remaining 1 1/2 cups heavy cream with the powdered sugar (0.25 cups) to medium-stiff peaks. Do not overbeat.

Fold together: fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the remaining whipped cream until fully incorporated and airy. The result should be a light, cloud-like mousse.

Chill mousse: cover and refrigerate the mousse for at least 30 minutes to set to a pipeable/spreadable consistency.

Prepare glaze: in a small saucepan over low heat (or in a microwave-safe bowl), combine the semisweet chocolate chips (6 oz) and unsalted butter (2 tbs). Heat gently until melted and smooth, stirring frequently. Remove from heat and let cool slightly so it thickens but remains pourable.

Level cakes: if the cake tops domed, level each cake layer with a serrated knife so they are flat and even.

Layer and fill: place the first cake layer on a serving plate or cake board. Spread or pipe about half of the chocolate cloud mousse evenly over the layer to the edge. Place the second cake layer on top and press gently to seat.

Crumb coat (optional): spread a thin layer of mousse over the top and sides to catch crumbs. Chill 15 minutes to set the crumb coat, then apply the remaining mousse smoothly over the cake for a soft, cloud-like finish.

Glaze the cake: pour the slightly cooled chocolate glaze over the top center of the cake, letting it flow over the edges for a smooth, shiny finish. Use an offset spatula to nudge the glaze if needed for even coverage.

Finish and chill: dust the top lightly with cocoa powder (1 tbs) using a fine sieve and sprinkle flaky sea salt (0.25 tsp) if using. Refrigerate the cake for at least 1 hour to set the mousse and glaze. For best texture, remove from refrigerator 20–30 minutes before serving to allow the mousse to soften slightly.