god tier chocolate cake recipe
not to toot my own horn but TOOT MF TOOT B*TCH
hey hey!!
I’m on the fence about chocolate, you guys know this. I’ve previously gone on record as saying “I don’t like chocolate”. The two biggest chocolate enemies to me are chocolate cake and chocolate ice cream!! So it’s actually kinda crazy that I even added a triple chocolate cake (The Marcus) to my cake menu. It’s even crazier that this is the cake I’m most often sneaking little chef snacks of. It’s fricking delish. And maybe, just maybe, I do like chocolate now?
With the season 3 comeback of The Bear there is obviously no better time to share this recipe- since it is inspired by the cake from season 1. Really quick though- can we just talk about how Season 3 was a little underwhelming? I can’t even call this a spoiler alert since NOTHING really happens the entire season- but, I fully had to skip the episode with Sugar and her mom in the hospital awaiting the baby. WHY was that an hour long?? The entire season was somehow fast paced and so slow? Enough with Claire Bear too! I want her gone!! Idk but the cinematography- chef’s kiss as always.
On the menu- this cake is layers of devil’s food cake filled with Bahibe mousse and covered in chocolate french buttercream. To make this version a little more “The Bear”-esque I swapped the french buttercream for chocolate American buttercream because watching the cake scene back that bad boy if definitely being frosted in a thick American buttercream. You can’t look at that and tell me otherwise! Every other aspect of this cake is so decadent it leans high brow- definitely had to tether it with a low brow powdered sugar and butter concoction. I also, swap the Bahibe mousse for a dark chocolate yogurt mousse. Mostly, because I feel that’s probably closer to the cake in the show. But, also because well, Bahibe (which is a 46% milk chocolate and probably one of the best tasting chocolates Valrhona offers) is expensive and hard to source unless you have a specialty food store near you. This one is extra light, has a subtle tang to it and kinda tastes like ice cream.
I wish I could say- if you don’t want to make this yourself, or if you want to try the Bahibe mousse version of this cake you can order it on my website. But, unfortunately my return to cake making has been short lived and I am moving back home to San Diego. This move has been on the back of my mind for years now and I think it’s time. I actually think it’s been time for a while and I held on for much longer than I should have. Moving back at the end of the month, with a few pop-ups and collabs already in the works for my SD arrival. I can’t wait to bring everything I’ve learned back with me to my home town <333 Thanks for all the love and support in my cake biz the first and second go rounds, you’ve all changed my life fr. Don’t worry, I’ll be posting all the fan fave recipes over the next few weeks/months so you can always make them for yourself <33 Thanks again and let’s get right into this recipe!!