Chocolate Oblivion
Ingredients
- 2 1/2 teaspoons instant coffee or 2 1/2 teaspoons espresso ⓘ
- 2 cups cake flour ⓘ
- 3 1/4 cups sugar, divided ⓘ
- 3/4 cup unsweetened cocoa ⓘ
- 1 1/4 teaspoons baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 8 pasteurized eggs, divided ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup oil ⓘ
- 2 1/2 teaspoons vanilla, divided ⓘ
- 12 ounces semisweet chocolate, divided ⓘ
- 3 ounces unsweetened chocolate ⓘ
- 15 tablespoons butter, divided ⓘ
Instructions
- Heat oven to 350 degrees. Butter and flour two 9" round cake pans. Dissolve instant coffee or espresso in 1 cup hot water. Cool.
- Combine flour, 2 cups sugar, cocoa, soda, baking powder and salt. Add coffee, 2 eggs, sour cream, oil and 1 teaspoon vanilla. Beat on medium speed for 2 minutes. Pour into pans. Bake until cake pulls away from side of pan, 25 to 30 minutes. Cool on rack 10 minutes. Remove from pans. Cool completely.
- Chop 9 ounces semisweet chocolate and the unsweetened chocolate. Melt 12 tablespoons butter over low heat. Remove from heat and stir in the chopped chocolate until smooth. Separate the remaining 6 eggs.
- Gradually beat 3/4 cup sugar into egg yolks. Slowly beat in 1 teaspoon vanilla and the chocolate mixture. Beat the egg whites separately with a pinch of salt until they hold soft peaks. Gently fold egg whites into the chocolate mixture. Beat 3/4 cup cream til stiff and fold into the chocolate mixture. Set aside 4 cups of this mousse mixture. Refrigerate remaining.
- Cut the cakes in half horizontally to make 4 thin layers. Put two layers on separate plates. Spread each with 2 cups of the reserved mousse. Chill until firm, about 20 minutes (or freeze for 10 minutes). Top each with a second cake layer and refrigerate.
- Beat remaining 3/4 cup of cream with 1/4 cup of sugar and 1/2 teaspoon vanilla until stiff. Spread over one of the layered cakes. Chill until firm, about 30 minutes. Top with second layered cake. Chill until firm, about 20 minutes.
- Stir the remaining mousse to soften and spread over top and sides of cake. Melt the remaining 3 ounces semisweet chocolate with the remaining 3 tablespoons butter over low heat. Drizzle the melted chocolate over the top and around edge of the cake. Keep cake refrigerated.
Nutrition & Diet Analysis (per serving)
1094
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).