Cool 10-15 minutes. Use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until no streaks appear. GIA CAMPBELL Desserts id like to try. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at medium speed until it begins to thicken, about 30 seconds. This chocolate frosting is made on the stovetop. So … Set aside. ALL RIGHTS RESERVED, « Lemon Cream Cheese Scones with Strawberries. Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. Place the chocolate in a small heatproof bowl. Remove from heat; add the softened gelatin and stir until fully dissolved. Allow mixture to cool to room temperature. The mixture will thicken slightly. Cool to room temperature in the pan on a wire rack. Smooth the top with an offset spatula. About 45 minutes. Allow it to cool for just a couple of minutes but not for too long because you want the frosting to be warm while you pour it over the chocolate cake. Unmould the cake and place on a serving platter. This is the only chocolate cake recipe you need. You will soon discover, like I have, that there are few things in life better than chocolate cake, with chocolate mousse filling, topped with chocolate frosting. Making a chocolate cake from scratch is not difficult, it just takes a bit more time to measure out all of the ingredients. If you find yourself wishing you could fast forward through this pandemic to the other side, THAT’S NORMAL! In the microwave oven or in a small saucepan, bring the cream to a boil. Place chocolate and sugar in a medium bowl. When it comes to decorating your chocolate cake, you can keep it simple and just sprinkle some chocolate sprinkles on top, or, you can also reserve some of the chocolate mousse filling to pip rosettes on the top of the cake. Add another cake layer and spread more chocolate mousse. Spoon the chocolate mousse into the pan over the chocolate cake. I love seeing what you make! Refrigerate until cake has cooled completely. The chocolate lover in your life will be in chocolate heaven! Click here! Use a spatula to spread the frosting while you are pouring it. Refrigerate for 4 hours or freeze. Stir until chocolate is melted and smooth. Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. All you’ll need is milk, unsweetened cocoa powder, unsalted butter (softened), and 3 and 3/4 cups powdered sugar. The cake will keep for up to 3 days stored in the refrigerator. That’s it! It's FREE! Spoon the chocolate mousse into the pan over the chocolate cake. This is important. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar together until light and fluffy. Place the chocolate in a bowl. Beat in the vanilla. In a small bowl, combine the flour, baking soda, and salt. Bring to a boil then remove from heat. Spoon onto the cake in an even layer.