Inspired by Marcus’s iconic chocolate cake from The Bear, this rich cake is made with fudgy layers of chocolate cake filled with creamy chocolate mousse, topped with a light and delicious chocolate whipped cream frosting.
There are few things as good as a classic chocolate cake, and that’s proven by how famous Marcus’s simple chocolate cake became right after the first season of The Bear aired. Just a good old chocolate cake filled with a light and creamy mousse and a delicious chocolate frosting.
This cake, inspired by The Bear Chocolate Cake, is made with my signature chocolate cake layers that are rich and fudgy, and is filled with an eggless creamy chocolate mousse, and covered with a light chocolate whipped frosting. I’ve kept the frosting light instead of using American buttercream as the cake is already quite chocolatey and heavy, so this gives a better overall balance.
Let’s get into the details.
PS: Love chocolate? You’ll love these recipes!
Chocolate Cake
This cake is meant to be soft, so I’ve used my signature chocolate cake recipe that’s made with an oil base instead of butter, making the layers super moist and fudgy. It’s a simple, one-bowl recipe, and you only need a hand whisk to bring it together.
This recipe is for three 6″ cake layers, but you can scale it up to make a bigger cake.
Here are the steps for making the chocolate cake.
- In a bowl, add the dry ingredients – flour, baking powder, baking soda, salt, cocoa powder, and coffee powder and whisk until combined.
- Add the brown and white sugar, buttermilk, oil, egg, and vanilla essence and mix until fully combined.
- Carefully add the boiling water into the batter and whisk until fully combined.
- Prepare the 6″ cake pans by greasing them with butter and flour. Transfer the batter equally into each pan and bake at 170 degrees Celsius for 15-20 minutes, until a toothpick comes out clean from the center.
- Let the cake cool completely, then wrap in cling film and chill in the fridge until you’re ready to assemble the cake.
Chocolate Mousse
The chocolate mousse is filled between the chocolate cake layers, and it takes the cake to a whole new level. It’s creamy and luscious and also really simple to make. No eggs or cooking required, but I highly recommend using good-quality chocolate for the best flavor.
Here are the steps for making the chocolate mousse.
- Mix the liquid whipping cream and milk in a saucepan and bring it to a simmer on medium heat. Meanwhile, place the chocolate in a heat-proof bowl.
- Pour the hot cream mixture over the chocolate, let it sit for a minute, until the chocolate melts, then whisk until combined to form a smooth ganache. Set aside to cool down.
- In a separate, larger bowl, whip the cream to soft-medium peaks. Do not overmix the cream at this step, or the mousse will split when you mix it with the ganache.
- Pour the cooled chocolate ganache into the whipped cream in two intervals, folding it gently with a silicone spatula until fully combined. Make sure to do this gently, not to knock the air out of the cream.
Chocolate Frosting
While it seems like The Bear chocolate cake recipe uses a rich, thick, American frosting, I wanted to use a lighter chocolate frosting to balance out all the other rich flavors of the cake. Cause no matter what they say, there IS such a thing as too much chocolate. This frosting is made with whipped cream that uses both melted chocolate and cocoa powder for extra flavor. You can also use dark chocolate if you prefer a richer flavor.
Here are the steps for making the chocolate frosting.
- In a bowl, add the liquid whipping cream and whip it on medium speed until it just thickens a little.
- Add the cooled, melted chocolate (make sure it’s not warm or the cream will not whip), icing sugar, and cocoa powder, and whip on medium speed until the cream reaches medium peaks. Do not overmix.
Assembling the Bear Chocolate Cake
- Add a small spoonful of the chocolate frosting at the bottom of the plate, then place the first chocolate cake on top of it. This helps the cake stay in place.
- Pipe a border of the chocolate frosting on the edge of the cake layer, then add 2-3 spoonfuls of the chocolate mousse in the center and spread it evenly.
- Repeat the process for the next layer, and finish with the final layer of the chocolate cake on top. Let the assembled cake chill in the fridge for 15 minutes to make it easier to frost.
- Cover the cooled cake with the remaining frosting as evenly as possible, or as messily as you’d like. It will taste amazing either way!
- Chill the cake for 30 minutes before slicing.
This cake will absolutely hit the mark for any chocolate lover, and it’s super simple to make. The cake layers can be made a day in advance.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
The Bear Chocolate Cake
Equipment
- 2 6" cake pans
- Hand whisk
- Electric Whisk
- piping bags
- Offset spatula
Ingredients
Chocolate Cake
- 125 ml buttermilk or substitute with 125 ml milk mixed with vinegar
- 120 grams all-purpose flour
- 100 grams white granulated sugar
- 100 grams brown sugar
- 38 grams cocoa powder
- 1 tsp baking powder
- 3/4 th tsp baking soda
- 1/2 tsp salt
- 1/2 tsp coffee
- 60 ml oil
- 1 egg
- 1 tsp vanilla essence
- 125 ml boiling water
Chocolate Mousse
- 35 ml liquid whipping cream/heavy cream for boiling
- 35 ml full-fat milk
- 100 grams milk chocolate
- 110 ml whipping cream for whipping
Chocolate Frosting
- 200 ml liquid whipping cream/heavy cream
- 100 grams milk/dark chocolate melted
- 15 grams cocoa powder
Instructions
Chocolate Cake
- Preheat the oven to 170°C (340°F).
- Combine the dry ingredients – flour, baking powder, baking soda, salt, cocoa powder, and coffee powder—in a bowl. Give them a quick whisk.
- Next, add in the brown sugar, white sugar, buttermilk, oil, egg, and vanilla extract. Mix well until you have a smooth batter with no lumps.
- Pour in the hot water gradually, whisking as you go until the mixture is fully incorporated.
- Prepare two 6-inch cake pans by greasing them with butter and dusting lightly with flour. Divide the batter equally between the pans and bake for 15 to 20 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans. Once cooled, wrap them tightly in cling film and refrigerate until you’re ready to assemble.
Chocolate Mousse
- In a saucepan, warm the liquid cream and milk together over medium heat until they just begin to simmer. While that heats up, place your chopped chocolate or chocolate chips in a heat-safe bowl.
- Once the cream mixture is hot, pour it over the chocolate and let it sit for a minute so the chocolate can melt. Then stir it into a smooth ganache and set it aside to cool to room temperature.
- In a separate large bowl, whip the remaining cream until soft to medium peaks form. Be careful not to overwhip; this helps keep the mousse light and smooth.
- Add the cooled ganache to the whipped cream in two parts, folding gently with a spatula to combine without deflating the cream. Take your time here – the airiness of the mousse depends on it.
Chocolate Frosting
- In a mixing bowl, begin whipping the liquid cream on medium speed until it starts to thicken slightly.
- Add in the melted and cooled chocolate (it should be completely cool to avoid affecting the cream), along with icing sugar and cocoa powder. Continue whipping until medium peaks form. Avoid overmixing to keep the texture light and spreadable.
Assembly
- Pipe a ring of chocolate frosting around the edge of your first cake layer. Spoon a few tablespoons of mousse into the center and spread it out evenly.
- Repeat this process with the next cake layer, and top with the final layer of cake. Chill the stacked cake in the fridge for 15 minutes—this helps firm it up for frosting.
- Frost the outside of the cake with the remaining chocolate frosting. You can go for a smooth finish or a rustic, messy look.
- Once frosted, refrigerate the cake for at least 30 minutes before slicing to help everything set nicely.
Notes
- Use room temperature ingredients: Eggs, buttermilk, and cream mix better when they’re not cold. Room temperature ingredients help create a smoother batter and better texture.
- Don’t skip the coffee powder: It won’t make your cake taste like coffee; it simply enhances the chocolate flavor and adds depth.
- Be patient with the hot water: Pour the boiling water slowly while whisking to avoid scrambling the egg or shocking the batter. It’ll feel very liquid at first, but trust the process!
- Chill before assembling: Wrap the cooled cake layers in cling film and refrigerate them. Cold cakes are easier to stack, fill, and frost without crumbling.
- Keep your ganache cool, but not cold: Let the chocolate ganache cool to room temperature before folding it into the whipped cream. If it’s warm, the mousse will split or deflate.
- Fold gently, always: When combining the ganache and whipped cream, use a light hand to keep the mousse airy and smooth. Overmixing will knock out all the fluff.
- Watch the frosting texture: Whip the chocolate frosting just until medium peaks form—any further and it might turn grainy or start to split.
- Chill before slicing: After assembling and frosting, let the cake rest in the fridge for at least 30 minutes. This helps everything set and makes for cleaner slices.
If you’re a fan of The Bear (or chocolate), this cake is a must-try, and it’s very beginner-friendly. So even if you aren’t a big baker, you can easily bring it to life.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share with me on Instagram.
Until next time.
