Chocolate Heartache Cake Recipe
Whether you’re celebrating love or a broken heart, this Chocolate Heartache Cake is sure to be a hit. This moist, rich chocolate cake is a classic, and it packs enough sweetness to lift anyone’s spirits. Filled with a creamy, dreamy chocolate mousse, this cake is perfect for a special occasion or just a regular Wednesday. No matter when you make it, it’s sure to be a crowd pleaser. Let’s get started on this delectable dessert!
Ingredients
- 1 cup (2 sticks) butter, plus more for greasing the pans
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 2 cups heavy cream
- 4 tablespoons confectioners’ sugar
- 1/4 cup cocoa powder
Instructions
Preparing the Cake
Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
Divide the batter between the prepared pans and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for at least 10 minutes before turning out onto a wire rack to cool completely.
Making the Chocolate Mousse
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and beat until soft peaks form.
In a medium bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between, until melted and smooth. Let cool slightly.
Add the cooled melted chocolate to the whipped cream and mix until combined. Set aside.
Making the Whipped Cream Frosting
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and cocoa powder and beat until stiff peaks form. Set aside.
Assembling the Cake
Place one of the cake layers on a cake stand or plate. Spread the chocolate mousse evenly over the layer. Place the second layer of cake on top.
Spread the whipped cream frosting over the top and sides of the cake. Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition
One serving of this Chocolate Heartache Cake (1/12 of the recipe) contains 437 calories, 20.6 grams of fat, 56.6 grams of carbohydrates, 3.4 grams of fiber, and 5.4 grams of protein.
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