Chilean Chocolate Delight

Ingredients

• For the chocolate cake: For the chocolate cake:
• 1 ¾ cups (220g) all-purpose flour 1 ¾ cups (220g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder ¾ cup (65g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda 1 ½ teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the chocolate mousse: For the chocolate mousse:
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• For garnish: For garnish:
• Cocoa powder, for dusting Cocoa powder, for dusting
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 48g (Sugars: 32g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually add the boiling water to the batter, mixing until smooth.
5. 5.
   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. 7.
   While the cake is cooling, prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
8. 8.
   In a separate bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
9. 9.
   Gently fold the melted chocolate into the whipped cream until well combined. Refrigerate for at least 1 hour to set.
10. 10.
    Once the cake and mousse are completely cooled, prepare the chocolate ganache. Place the chopped dark chocolate in a heatproof bowl.
11. 11.
    In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
12. 12.
    Stir the chocolate and cream together until smooth and glossy.
13. 13.
    To assemble the dessert, slice the chocolate cake horizontally into two equal layers.
14. 14.
    Place one layer of cake on a serving plate. Spread a generous amount of chocolate mousse on top.
15. 15.
    Place the second layer of cake on top of the mousse and press gently.
16. 16.
    Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
17. 17.
    Refrigerate the cake for at least 2 hours to set.
18. 18.
    Before serving, dust the top of the cake with cocoa powder and garnish with fresh berries.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Heavy cream — Make sure the heavy cream is cold before whipping to achieve the desired consistency.
• Fresh berries — Choose ripe and seasonal berries for the best taste and presentation.

Tips & Tricks

• For an extra indulgent touch, you can add a layer of chocolate shavings between the cake layers.
• If you prefer a sweeter mousse, you can add a tablespoon of powdered sugar while whipping the cream.
• To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before adding the mousse.
• If you don't have a round cake pan, you can use a square or rectangular pan and adjust the baking time accordingly.
• Serve the cake slightly chilled for the best texture and flavor.

Serving advice

Serve each slice of Chilean Chocolate Delight on a dessert plate, accompanied by a dollop of whipped cream and a sprinkle of cocoa powder. Add a few fresh berries on the side for a burst of freshness.

Presentation advice

To create an elegant presentation, drizzle some chocolate sauce on the serving plate before placing the slice of cake. Garnish with a mint leaf or a dusting of powdered sugar for an extra touch of sophistication.