I must say that this Super Dark Chocolate Cake with Milk Chocolate Lavender Mousse was one of the most unique cakes that I’ve made or tasted. It was almost a year ago that I came across this recipe.
While recovering from a broken ankle last year I purchased an online Craftsy Class, Creative Flavors for Cakes, Fillings, and Frostings. The class comes with six hours of streaming video which I have access to from now on. In addition, I have handouts of the recipes and class materials. Of the three base cake recipes, chocolate, yellow and white, I chose the Super Dark Chocolate Cake and paired it with the Milk Chocolate Lavender Mousse.
For a few years, I’ve used my Best Chocolate Cake Evah as my go to scratch chocolate cake. As much as I love this gem of a recipe this new one has captured my attention and taste buds. Using Dutch processed cocoa powder imparts a deep chocolate flavor without being bitter and the instant espresso ups the chocolate ante a bit more. Then there’s the Milk Chocolate Lavender Mousse. My, my, my what an exotic treat!!!
In the recipe for the mousse, it states to use 4 drops to 1 tsp of lavender essential oil. A word of caution here, start with 1 drop and then taste it. Then proceed to add more if needed. The last thing you want is for you mousse to taste like air freshener.
I will also admit that this cake takes a bit of time to come together. However, it is well worth it. Coming soon I will share the second cake I made from this class. Earl Grey anyone???
- Super Dark Chocolate Cake
- 2 cups unbleached all-purpose flour
- ½ cup plus 2 TBS Dutch-processed cocoa powder
- 1½ tsp instant espresso
- ½ tsp fine sea salt
- 1½ tsp baking soda
- 5 large eggs
- 1½ teaspoons vanilla extract
- 1¾ cups plus 2 TBS granulated sugar
- 1 cup plus 2 tablespoons canola oil
- 1½ cups whole milk
- Milk Chocolate Lavender Mousse
- 1 cup heavy cream
- 2 cups milk chocolate chips
- 4 large egg yolks
- ¼ cup granulated sugar
- 2 TBS light corn syrup
- ¼ cup water
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 4 drops to 1 tsp lavender essential oil, to taste
- Position a rack in the center of the oven and preheat to 350 F.
- Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans.
- Sift together flour, cocoa, espresso, salt and baking soda.
- In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla, and sugar on high speed until thickened and light in color, about 3 minutes.
- Gradually add oil and continue to mix until evenly combined.
- Next, reduce the speed of the mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined.
- Scrape down sides of the bowl and mix until batter is smooth.
- Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
- Let cakes cool completely before filling and frosting.
- For the Mousse
- In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form.
- Transfer to a large bowl and refrigerate until ready to use.
- In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips.
- Remove the heat and let stand at room temperature until ready to use.
- In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed.
- Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer.
- Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running.
- Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature.
- Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth.
- Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.
- Fill and frost the cake and store any leftovers in the refrigerator.
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