Chocolate Cake with Mousse Filling and Chocolate Port Wine Frosting

By cecelia26_

Ingredients

• Chocolate Cake:
• 1 3/4 cups all-purpose flour, plus more for the baking pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 1 cup buttermilk, shaken OR 1/2 cup milk and 1/2 cup sour cream
• 1/2 cup walnut or vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Mousse Filling:
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• Chocolate Port Wine Butter Cream Frosting:
• 1/2 cup butter (1 stick), room temperature
• 2 2/3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons port wine
• 2 tablespoons cream or milk
• 1 1/2 teaspoons vanilla

Details

Adapted from loveandduckfat.com

Preparation

Step 1

Cake:
Preheat oven to 350 degrees Fahrenheit. Butter and flour two 8 inch cake pans or spray with Baker's Joy.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl. In a separate bowl, blend together the buttermilk (or milk and sour cream), oil, eggs and vanilla. Using an electric mixer on a low speed, slowly combine the wet and dry ingredients. Once combined, mix in the hot coffee.
Bake for 30-40 minutes until they are done and a wooden cake tester comes out clean. Allow to cool in the pans for 30 minutes, and then remove them from the pans to cool on a wire rack.

Mousse:
In a heavy saucepan over low heat, combine 1/2 cup of heavy cream with the powdered sugar. Add the chocolate chips and stir continuously until the chocolate is completely melted. Remove from heat and stir in vanilla; set aside.
In a large bowl, whip the remaining 1 1/2 cups of cream on medium speed, slowly adding the granulated sugar. Once combined, turn the speed to high until stiff peaks form. Be careful not to over whip.
Add the chocolate mixture to the whipped cream and carefully fold the two together, taking care not to over mix. Refrigerate for 1 hour.

Buttercream:
Sift the powdered sugar and cocoa powder together; set aside. Cream the butter. Add the sugar/cocoa mixture; beat until smooth. Stir in the vanilla, cream, and port wine. Add more cream or powdered sugar if necessary to reach desired consistency. Makes 2 cups.


To assemble the cake:
Invert one layer, flat side up. Pipe a ribbon of chocolate butter cream around edge to create a “dam” for the mousse. If you don’t have a piping bag, just use a plastic baggy with a hole cut out of one corner like I did.
Add a big dollop of mousse to the middle of the first layer and smooth. Place the second layer on top, flat side down. I suggest placing the cake in the refrigerator for 15-30 minutes to cool at this point. You want your mousse to be nice and hard.
Ice the cake on the top and sides with butter cream.








Chocolate mousse filling recipe:







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Chocolate mousse filling








Hershey's Perfectly Chocolate Chocolate Cake recipe by Food for a Hungry Soul

Ingredients
1 cup semi-sweet chocolate chips
1 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
1/2 cup confectioners' sugar
1/4 cup granulated white sugar
2 teaspoons vanilla extract


Method

Using low heat, combine ½ cup of the heavy cream with the powdered sugar in a heavy saucepan. Add the chocolate chips and stir continuously until the chocolate is completely melted; remove from the heat. Add in the vanilla and stir to combine. Set aside while you whip the cream.

In a large bowl, whip the remaining cream on medium speed, slowly adding the granulated sugar. Once combined, turn the speed to high until stiff peaks form. Be careful not to over whip.

Add the chocolate mixture to the cream and carefully fold the two together, taking care not to over mix. Once they are combined, stop mixing. Place the bowl in the refrigerator to chill for an hour.








Chocolate port wine butter cream recipe:







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chocolate port wine butter cream frosting



Prep Time: 5 minutes

Total Time: 5 minutes


2 cups





A basic chocolate butter cream recipe by Kittencalskitchen adapted by adding port wine and a touch of salt.

Ingredients
½ cup butter (1 stick), room temperature
2 2/3 cup confectioner sugar, sifted
3 tablespoons port wine
2 tablespoons cream or milk
1 ½ teaspoon vanilla
½ cup unsweetened cocoa powder, sifted
¼ teaspoon salt


Method

Combine the sifted sugar and cocoa powder.

Cream the butter with an electric mixer. Add the sugar/cocoa mix to the butter, alternating with vanilla, cream and port wine until completely mixed.

Continue to beat until desired consistency is achieved, adding more liquid or sugar if necessary.