Several years ago Brian and I took a trip to Fredericksburg, TX with family. I absolutely loved it there. We spent the day browsing the local shops and wine tasting at several vineyards. While at one of the local bakeries, I sampled a chocolate cake that was just to die for. Ever since then, I have been on the search for my version of a perfect chocolate cake. I didn’t want just a simple chocolate cake, I also wanted a brownie layer, and a chocolate mousse layer. I found such a cake here. I used the brownie base recipe (I added 3 oz. more chocolate than called for) and mousse recipe. However, I used Hershey’s “Perfectly Chocolate” Chocolate Cake with the “Perfectly Chocolate” Chocolate Frosting. My craving is now satisfied.
Brownie base
5/8 cup (1/2 cup + 2Tbsp) cake flour
1/4 tsp salt
1/2 tsp baking powder
6 oz unsweetened chocolate, chopped fine
6 tablespoons unsalted butter
1 1/8 cups sugar
2 large eggs, room temp
2 tsp vanilla extract
Chocolate mousse filling
6 oz semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups heavy cream
1 Tbsp granulated sugar
To make the brownie base:
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut parchment paper to fit the bottom and line the sides of a 9-inch springform pan. Spray lined pan with nonstick cooking spray.
2. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
4. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using a small off-set spatula or bench scraper, spread batter evenly and smooth the surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring or parchment collar).
To make the Chocolate mousse filling:
1. Place stand mixer bowl and whisk attachment in the freezer or fridge.
2. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. (I used the microwave method to melt chocolate then set aside to cool.)
3. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
4. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
Hershey’s “Perfectly Chocolate” Chocolate Cake
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Tags: cake, chocolate, chocolate cake