Chocolate Cloud Cake

chocolate-cloud-cakeDon’t let this cake fool you. It is rustic in looks but elegant in taste. Alternating layers of deeply dark chocolate cake and my stracciatella inspired shortcut mousse come together to create a dessert that is lighter than air but rich and decadent as well. Whip up this cake and keep in the freezer for a dessert that is ready anytime and perfect for dinner parties or a personal indulgence.

2 cups of granulated sugar
1 3/4 cups of all purpose flour
3/4 cup of cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
2 eggs
1 cup of whole milk
1 tablespoon of vanilla extract
1 cup of boiling water

For the mousse:
12 ounce of semi-sweet chocolate, chopped
2 cups of heavy whipping cream
1 cup of powdered sugar
1 teaspoon of vanilla


Place sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl and whisk together.


In a separate bowl, whisk together eggs, milk, and vanilla extract and add to dry ingredients. Mix until just combined.


Whisk in boiling water. The batter will be very thin with some air bubbles.  Pour batter in to greased and floured cake pans. This is enough batter to make 2, 9 inch rounds or 2, 6 inch rounds with leftover for cupcakes.  Place cakes in a preheated 350° F oven and bake for 30 – 32 minutes until the cakes have pulled away from the sides slightly and spring back to the touch. Let cool completely while making the mousse.


To make the mousse, melt semi-sweet chocolate over a double boiler and let cool. In a separate bowl, using a hand mixer, whip cold heavy cream until it starts to thicken. Slowly add powdered sugar and vanilla. Keep whipping until the cream is thick and scoop-able. Fold in the melted chocolate. The melted chocolate will harden slightly and create streaks through the mousse, like stracciatella ice cream.

Once the cakes have cooled cut each in half horizontally to make four cake layers.

To assemble the cake, line your cake pan with plastic wrap, and place the first cake layer in the bottom, follow with 1/4 of the mousse. Continue to alternate cake and mousse, finishing with mousse.

Wrap the cake and cake pan in plastic wrap and freeze for at least four hours but as long as overnight.


When you are ready to serve, remove the cake from the cake tin, and remove the plastic wrap. Slice and serve immediately with a sprinkle of powdered sugar or a few fresh raspberries.



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