Chocolate Cake

pastrypal.com

Marie Rodriguez

subheading: FOR THE CAKE:

1 stick (112g) butter

1 ⅓ cups (257g) sugar

½ cup + 2 tablespoons (56g) cocoa powder

2 large eggs

2 oz (56g) dark chocolate, melted

1 ¾ cups (210g) all-purpose flour

1 teaspoon (4 g) baking powder

¾ teaspoon (3 g) baking soda

¼ teaspoon (1 gram) salt

½ cup (118 ml) water

½ cup (118 ml) milk

subheading: FOR THE CHOCOLATE MOUSSE:

8 oz (224g) dark chocolate (I used 61% El Rey brand)

1 stick (112g) unsalted butter

4 large eggs

6 (45g) tablespoons sugar

2 tablespoons water

⅔ cup (158 ml) heavy cream

subheading: FOR THE MILK CHOCOLATE FROSTING:

1 ¼ cup (300 ml) heavy cream

8 oz (224 g) milk chocolate, chopped into peas-sized bits

1 stick (112 g) butter

½ tsp (3 g) vanilla extract

¼ cup (30 g) powdered sugar

subheading: FOR THE CHOCOLATE GLAZE:

4 oz (112g) dark chocolate, finely chopped

½ cup (80g) heavy cream

3 tablespoons light corn syrup

1 tablespoon vegetable oil

½ teaspoon vanilla extract

Note: Ingredients may have been altered from the original.

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