Ultimate Chocolate Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This is what I make for my dear hubby's birthday every year

Ingredients You'll Need

6 Tablespoons cocoa powder
3 Tablespoons sugar and water
2/3 cup milk
1/4 tsp. salt
1 teaspoon vanilla
1/2 cup butter, softened
1 cup brown sugar
3 egg yolks
3 cups plain flour
1/4 cup cornstarch
1 teaspoon baking soda
3 egg whites, stiffly beaten
Ultimate Chocolate Cake Mousse Filling:

11 oz. bittersweet chocolate
3/4 cup butter, cut into pieces
6 egg yolks
8 egg whites
4 Tablespoons sugar
2 Tablespoons finely chopped walnuts
1 Tablespoon walnut extract
2 oz. grated chocolate
Ultimate Chocolate Cake Icing:

12 oz. bittersweet chocolate
8 oz. heavy cream
1 1/2 Tablespoons butter
1 Tablespoons sugar


Combine cocoa with sugar and water in top of double boiler and cook over water, stirring until smooth and thick.Stir in milk and vanilla extract; blend well. Set aside to cool.Cream butter and brown sugar; beat in egg yolks one at a time, then beat in chocolate mixture. Sift flour and corn-starch 3 times with baking soda and salt. Blend into chocolate mixture. Fold in egg whites. Pour into buttered and floured 10-inch layer cake pans and bake until firm to touch at 350 degrees

(no longer than 25 minutes).

Ultimate Chocolate Cake Mousse Filling:

Marinate chopped nuts in walnut extract and have ready 2 ounces of grated chocolate set to the side. Melt the chocolate in double boiler; remove from heat. Add butter, stirring it with a wooden spoon until smooth. Allow mixture to cool completely. Then, add egg yolks one at a time; beat well after

each addition.Beat egg whites stiff; halfway through, add sugar. Fold chocolate mixture into egg whites with wooden spatula,adding grated chocolate and drained walnuts. Set aside

Ultimate Chocolate Cake Icing

Chop chocolate into very small pieces. Place cream,butter and sugar on stove; bring to a boil. Remove. Stir in chocolate; allow to cool.Assembling cake: Allow cake to cool totally. Slice into four layers. Place bottom layer into spring-form pan,alternating mousse and cake. Refrigerate for several hours until completely firm. Remove cake from refrigerator and loosen from spring-form pan. Ice with cooled chocolate icing.Finish with chocolate shavings

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