Extreme Chocolate Cake




Cake batter before adding the hot water- already very runny compared to other cake batters
Cake batter after hot water- reminded me of hot chocolate!




Chocolate cookie graham cracker crust

Whipping up the mousse!

Assembled the cake in the springform pan. Then removed the side to frost.



My daughter LOVES the chocolate overload cake at IKEA. She always gets it when we are there! So I decided to see if I could try to re-create it. So I combined a couple of different chocolate recipes to create this cake: a chocolate cake with chocolate mousse filling and frosting, and a chocolate graham cracker cookie crust. The cake batter was very watery, and after adding in the hot water- it looked like the consistency of hot chocolate. But the cake did turn out really nice and moist! I baked the cake 2 days before serving, putting it in the fridge after baking. It was much easier to work with in terms of assembling. I had leftover mousse- so next time, I would put more mousse between the layers.

Warning- Very very chocolaty!! so you may just want to first try a small slice!

Here's what I did:
1) Made chocolate cake 2 nights before serving. Mixed the dry ingredients together first (2 cups white sugar, 1 and 3/4 cups flour, 3/4 cup cocoa powder, 1.5 teaspoons baking soda, 1. teaspoons baking powder, 1 teaspoon salt). In large mixing bowl, mixed the 1 cup milk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract. Then slowly added in the dry ingredients to mix with the electric mixer. Added hot water and mixed by hand. Then poured batter into 2 greased round cake pans. Baked 30 min.
2) Made chocolate graham cracker cookie crust 2 nights before serving- pressing it down in a springform pan
3) Made mousse 1 night before serving. Perhaps next time I would make it 2 nights before because it requires 1.5 hours in the fridge.
4) Assembled the cake in the spring-form pan with the chocolate graham cracker cookie crust on the bottom. I placed a layer of mousse on top of the chocolate graham cracker cookie layer. Then placed the first layer of cake. Then placed another layer of chocolate mouse, and then the 2nd layer of cake.
5) Then removed the side of the springform pan, and frosted.
6) Decorated with chocolate shavings

Extreme Chocolate Cake (~from allrecipes.com; chocolate cake and chocolate mousse)

Cake Directions:

 Ingredients
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk 
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water                      

Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

Mousse Directions:

Ingredients
  • 1 (14oz) can sweetened condensed milk                            
  • 2 (oz.) unsweetened chocolate squares melted (I microwaved 30 sec, mixed, then another 30 sec, mixed, and then additional 10 sec and mixed.)                           
  • 1/2 cup cold water
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup heavy cream, whipped
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
  2. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
  3. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.

Chocolate Cookie Crust:

Ingredients
  • 12 chocolate graham crackers
  • 1/4 cup sugar
  • 6 tablespoons butter, melted (used microwave to melt butter)
  • 1/4 cup cocoa powder, unsweetened

Directions
1) Put 12 chocolate graham crackers in the food processor and blend into graham cracker crumbs.
2) Combine chocolate graham cracker crumbs, sugar, and cocoa powder in bowl.
3) Add melted butter and mix well.
4) Press into the bottom of the springform pan.


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