The Bear became a surprise hit when it appeared on screens a year ago. Everyone fell in love with Carmen as he attempted to revive his late brother’s restaurant. Although sandwiches were the main focus, there was an epic chocolate cake that had us drooling. It’s complicated, but it’s worth it.
Ingredients:
Chocolate Mousse
- 1 1/3 cups dark chocolate, finely chopped
- 5 tablespoons unsalted butter
- 10 large egg yolks, at room temperature
- 4 large egg whites, at room temperature
- ¼ cup granulated sugar, divided
- ½ cup heavy cream
Cake Layers
- 1 ¼ cups unsweetened cocoa powder
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups crème fraîche, at room temperature
- 5 large eggs, at room temperature
- 1 ¼ cups brewed coffee, at room temperature
- ¾ cup unsalted butter, melted
- 2 ½ teaspoons kosher salt
- 3 cups granulated sugar
- Baking spray
Icing
- 1 ½ cups unsweetened cocoa powder
- 6 cups powdered sugar
- 2 ¼ cups unsalted butter, softened
- ½ cup heavy cream
- 2 teaspoons vanilla extract
Instructions:
- Bring 1-inch of water to a simmer in a small saucepan over medium-low heat.
- Place a medium-size heatproof bowl over a pan, and add the chopped chocolate and butter. Make sure bottom of bowl does not touch the water. Allow to cook, stirring occasionally, until the mixture is smooth. Remove the chocolate mixture from the heat and allow to cool, uncovered, at room temperature, until just warm to the touch.
- Reduce the heat to low and keep the water in the saucepan just around a simmer.
- Whisk together the egg yolks and 2 tablespoons of granulated sugar in the bowl of a stand mixer. Place the bowl over the saucepan of simmering water and whisk constantly until it reaches 160°F.
- Remove the bowl from the heat and transfer it to a stand mixer fitted with a whisk attachment. Beat medium-high speed until the mixture is thick and fluffy and a very pale yellow, thick, and fluffy.
- Fold the egg yolk mixture into the cooled chocolate mixture.
- Beat the egg whites on medium-high speed until foamy. Gradually add the remaining 2 tablespoons of granulated sugar while beating on medium-high speed until stiff peaks form.
- Using an electric mixer or whisk, beat the cream in a separate medium bowl until medium peaks form.
- Fold the egg white mixture into the chocolate mixture in three parts. Then, fold in the whipped cream just until mixture is combined and no dark or white streaks remain. Cover and chill for between 8-24 hours.
- Pre-heat the oven to 350°F and coat three 9-inch round cake pans with baking spray. Line the bottoms with parchment paper and lightly spray the parchment with baking spray.
- Sift together flour, cocoa, baking soda, and baking powder in a large bowl, and whisk in salt until combined.
- Beat eggs with a whisk attachment on medium-high speed until they are light and foamy, about 2 minutes. Gradually add in the granulated sugar and continue beating on medium-high speed until the mixture is pale and voluminous.
- Reduce the mixer to low speed and add in the flour mixture in 3 parts, alternating with the coffee and melted butter. However, you should begin and end with the flour mixture.
- Beat until nearly combined and fold in the crème fraîche; beat on low speed just until combined.
- Divide the batter evenly among the prepared baking pans (around 3 cups per pan). Bake for 25-30 minutes until a wooden pick inserted in the center comes out clean. Allow the cake layers to cool and then remove them from the baking pans. Allow to cool completely, with the parchment side down, for 1.5-2 hours.
- Sift together powdered sugar and cocoa in a medium bowl and set aside. Beat butter with a stand mixer until creamy, and gradually add the powdered sugar mixture, while beating on low speed, until just combined. Increase the mixer speed to medium, and continue to beat until fluffy. Gradually add in the cream and vanilla, beating on medium-low speed until combined.
- Spoon one cup of icing into a piping bag or ziplock plastic bag and cut a 1/2- to 3/4-inch hole in the corner.
- Make the cakes level using a knife and discard the parchment paper.
- Place one cake layer on a cardboard cake round or plate and pipe a 1/2-inch-tall border of icing around the edge. Spoon half the chocolate mousse (about 2 cups) onto the center of the cake, and spread evenly within the border. Top with the second cake layer, cut side down, and repeat the process with remaining chocolate mousse. Top with the third cake layer, cut side down.
- Spread the remaining icing over the top and sides of the cake and allow to chill until set.
