The Bear Chocolate Cake

This triple chocolate mousse cake is inspired by the incredible chocolate cake in the tv show, The Bear. In the show, they show a chocolate cake with layers of chocolate mousse in between that all gets topped in a chocolate frosting. We made our own version of this incredible cake by combining our chocolate cake with our chocolate mousse recipe. After trying it, it may just be our new favorite chocolate cake. Layers of moist chocolate cake layers get filled with dark chocolate mousse and it all gets topped with dark chocolate ganache icing. It is truly one of the best chocolate cakes we have ever had. 

Components of The Bear Chocolate Cake

1. Chocolate Cake Layers: this cake starts with the chocolate cake layers. We make 3 buttermilk chocolate cake layers. The buttermilk keeps the cake layers extremely moist while the cocoa powder adds tons of chocolate flavor. These cake layers have been our go to cake for years. We never change it. It’s just the best as it is.
2. Chocolate Mousse: Chocolate mousse is incredible in just about any form. It’s delicious on its own, but also makes an incredible filling for this chocolate cake. The chocolate mousse is what makes this cake stand apart. Instead of just having chocolate icing, there are airy, creamy layers of mousse between each moist layer of cake. It’s a little bit more work… ok maybe a lot… but trust us.. It’s so worth it.
3. Chocolate Ganache Icing: We are big fans of chocolate ganache icing. Add a bunch of chocolate, heavy cream, and some butter together and it is pretty hard to mess up. We prefer this to a buttercream since it is more chocolatey, but still insanely creamy and delicious. We use this on just about everything and it’s the perfect icing for this cake.

The Bear Chocolate Cake Ingredient Notes

• Chocolate: Use high-quality dark chocolate (70% cocoa) for the best taste. Opt for a brand you trust or one that provides a rich, smooth, and intense chocolate flavor.
• Butter: Select European-style butter, our favorite is Straus Organic Lightly Salted European Style Butter, for a creamier texture and enhanced flavor.
• Cocoa Powder: We use unsweetened cocoa powder. It’s what provides the chocolate flavor for the cake, so a good-quality cocoa can significantly enhance the overall taste.
• Cream and buttermilk: Heavy whipping cream, whole milk, and buttermilk contribute to the rich, creamy consistency of the cake and mousse. Fresh, high-fat dairy tends to yield better results.
• Eggs: Use fresh, high-quality eggs. They help with structure, leavening, and provide richness to both the cake and mousse.
• Sugar: The granulated sugar in the cake and mousse provides sweetness.
• Flour: All-purpose flour is used in this recipe. Do not substitute for other flours as they have a different protein content.
• Flavorings: Vanilla and Kahlua (or brewed coffee) contribute to the flavor of the cake and mousse. Opt for pure vanilla extract for the best flavor.

Tips for the best Bear Chocolate Cake

1. Room Temperature Ingredients: For a smoother batter and better incorporation of ingredients, ensure that your eggs, butter, and heavy cream are at room temperature before starting the recipe.

2. Gentle Folding Technique: When combining the whipped cream into the chocolate mousse, use a gentle folding technique. This preserves the airiness of the whipped cream, resulting in a lighter and fluffier mousse layer.

3. Chilling Time: The cake is required to chill in the fridge to ensure it is set enough to slice. It’s recommended to refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the layers to set properly.

4. Slicing Technique: To achieve clean and neat slices, use a sharp knife dipped in hot water and wiped dry between each slice. This helps in obtaining smooth edges without dragging the cake layers.

Bear Chocolate Cake FAQs:

Print

The Bear Chocolate Cake

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Resting Time 4 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 12

Ingredients

Chocolate Mousse:

• 14 ounces chopped dark chocolate 70% cocoa 400 g
• 2 tablespoons Straus Organic Lightly Salted European Style Butter 28 g
• ¼ cup Kahlua 60 ml or ¼ cup brewed coffee
• 1 Tablespoon vanilla bean paste
• ½ teaspoon salt
• 3 large eggs separated
• ¼ cup granulated sugar 50 g
• 1 teaspoon unflavored gelatin 5 ml
• 3 tablespoons water 45 ml
• 1 ½ cups Heavy Whipping Cream 360 ml divided

Black Magic Cake (see note on origin below)

• 2 2/3 cups flour 320 g
• 3 cups sugar 600 g
• 1 1/8 cup cocoa 135 g
• 1 tablespoon baking soda 17 g
• 1.5 teaspoon baking powder 6 g
• 1.5 teaspoon salt 5 g
• 3 eggs
• 1 tablespoon vanilla extract 15 ml
• 1.5 cup buttermilk 350 ml
• .75 cup oil canola or vegetable 175 ml
• 1.5 cup hot coffee 350 ml

Ganache:

• 8 ounces dark chocolate 70%
• 6 tablespoons butter 85 g
• 1 ¼ cup sugar 250 g
• 1 ¼ cup heavy cream 300 ml
• 2 teaspoons vanilla 10 ml
• Pinch of salt

Instructions

Chocolate Mousse:

• Line 2 9” cake pans with plastic wrap and set aside. Note the mousse is going to be divided into two and poured into the pans so make sure the plastic is large enough to cover the full base and up the edges.
• Add the chopped dark chocolate, butter, and Kahlua into a bowl. In a double boiler over medium heat, melt together the mixture. (This can also be done in a microwave in 30-second intervals). Mix in the salt and vanilla and set aside to cool slightly.
  
• In a stand mixer or with a hand mixer, add the egg whites and whisk together on medium speed until just foamy. After the egg whites are foamy, add in the sugar and whip until medium peaks form.
  
• Add the gelatin to the water. Mix to combine and set aside to bloom for at least 5 minutes.
• While the gelatin is blooming, whip the egg yolks in a bowl with a hand mixer or the base of a stand mixer until they are pale in color. Fold the whipped egg yolks into the chocolate mixture.
  
• After the yolks are added, heat ½ cup of heavy cream in the microwave until warm but not boiling. Add the gelatin-water mixture to the warmed cream and mix to combine. Fold the mixture into the chocolate mixture.
• After the gelatin is added, fold the whipped egg whites into the chocolate mixture
• Lastly, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture until combined.
  
• Pour the mousse in the two prepared plastic lined cake pans, pouring half in each. Spread into an even layer so the top is flat. Set for at least 4 hours in the fridge or overnight
  
• When it has been at least 4 hours and it is time to bake the cake layers, remove from the cake pans (we like to lift it with the plastic wrap and place it plastic side down on a plate) and place the mousse layers back in the fridge until assembly time

Cake:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
  
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
  
• Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
• Set aside to cool

Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside.
  
• In a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute.
  
• Stir until smooth
  
• Set in the fridge until cooled but not hard
  

Assembly:

• When all components are ready, start by placing a chocolate cake layer on your plate or cake stand. Then place a piece of the set mousse on top (we like to flip it so the mousse is touching the cake layer and the plastic wrap side is facing up. We then slowly peel off the plastic wrap). Repeat this another time and place the final cake layer on top
• After the cake is stacked, we gently go around the mousse layer with a spoon to carve our a slight indent. It should be about a half inch deep (This will get filled with icing and keeps the mousse inside the cake)
• After creating the indent, ice the cake with the chocolate ganache. Serve immediately or store in the fridge until ready to serve

Notes

Cake recipe based off of the classic “Hershey’s Black Magic Cake”