The Bear Chocolate Cake
Inspired by Marcus's iconic 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.
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
Storage:
This cake can be stored in the fridge for up to 4 days. Make sure to cover it well after slicing to avoid drying.
Tips & Tricks
- 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.