I have been playing around with my chocolate cake recipe for around 2 decades now. There was always some little thing I wanted different in it every time I made it. I feel like a go-to chocolate cake that’s easy and quick to make is something everyone should have in their back pocket. One you can whip out for birthdays, special occasions, tuesdays… you know, chocolate cake emergencies.
After making countless trials over the years when I made this one I wrote on the recipe “THIS IS IT!” and is it ever! For me, this is exactly what I want in a chocolate cake. Moist, super chocolaty, easy enough my kids or husband could make, and could be made with all manner of fillings to change it up.
I used this Wilton 10″ x 4″ cake pan set (makes 4 layers, plus a little extra for a few cupcakes) for pictures but it can be made into 2 (8 inch) rounds as well or a 9 by 13 pan, just bake longer.
You could easily adapt this recipe using a different type of chocolate. Milk chocolate will obviously be sweeter, I would use semi sweet for a pretty similar result to the dark chocolate. My go-to is the big pound plus dark chocolate bar from Trader Joe’s. (Just the plain dark chocolate, not the extra dark).
For the caramel sauce I used my homemade pink salt caramel sauce but you could also use a premade caramel sauce, I won’t tell.
Assembly goes quick, just make a dam of frosting around the outer edge:
Fill with mousse:
(This is really a flavored Chantilly cream)
Drizzle with caramel sauce:
And repeat. Frost outer cake with frosting. Add fancy shards if you’re feelin fancy.
Cupcakes are easy , just remove a hole of cake and fill with mousse. Overfill if you want extra mousse… and yes, you do! Top with frosting and a fancy shard!
Dark Chocolate Buttermilk Cake with Peanut Butter Caramel Mousse Filling and Whipped Dark Chocolate Frosting
Ingredients
Dark chocolate buttermilk cake:
- 4 ounces (approx. 1/2 cup) chopped dark chocolate
- 1/2 cup cocoa powder
- 1 cup boiling water
- 1 teaspoon Pero, optional
- 1 cup brown sugar
- 1 cup buttermilk
- 1 cup canola oil (or other neutral oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
Caramel PB Mousse:
- 2 cups heavy whipping cream
- 2 teaspoons instant clear jel
- 1/2 cup caramel sauce
- 1/2 cup smooth peanut butter
- 1/2 teaspoon fine sea salt
Whipped dark chocolate frosting:
- 8 ounces (approx. 1 cup) chopped dark chocolate
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1/4 – 1/2 cup heavy cream
- 1/4 – 1/2 teaspoon fine sea salt
For Decoration and assembly:
- Additional caramel sauce
- 1/2 cup dark chocolate candy melts
- 1/4 cup finely chopped peanuts
- Assorted gold sprinkles
- Black onyx chocolate sugar (From Savory Spice)
Instructions
Make the cake:
- Heat oven to 350.
- In a large microwave safe bowl melt the chocolate at 50% power, stirring every 30 seconds.
- Add the cocoa powder, boiling water, and pero. Whisk until smooth.
- Add the brown sugar, buttermilk, oil, eggs, and vanilla. Whisk until smooth.
- Add the remaining dry ingredients (I usually sift them into the bowl but it isn’t necessary with this recipe as it is harder to overmix.)
- Stir until well combined.
- Line 2 (8 inch round) pans with parchment paper and spray sides with nonstick spray. Divide batter between the 2 pans and bake for 28 minutes or until toothpick inserted in middle comes out clean. Cool for 15 minutes before removing from pans.
For Cupcakes: Fill lined standard muffin tins 2/3rds full. Bake for approx. 16 minutes.
Make the filling:
- Whip the cream and clearjel until stiff peaks. Add the caramel, PB, and salt just until combined. Chill until ready to use.
Make the frosting:
- Melt the chocolate in a microwave safe bowl, stirring every 30 seconds, until melted and smooth.
- Set aside to cool to room temperature.
- In the bowl of a stand mixer (or using a hand mixer and a large bowl) whip the butter until light and fluffy.
- Add the powdered sugar on low speed 1 cup at a time.
- Add the vanilla, 1/4 cup of the cream, and 1/4 teaspoon of salt.
- Whip until well combined and smooth.
- Add chocolate and whip on medium speed for 5-10 minutes or until desired consistency is reached.
- Stop and scrape bowl as needed and add additional cream if mixture is too stiff.
- Add additional salt to taste.
- Frosting with harden somewhat when chilled so if making ahead of time leave at room temperature until using or rewhip to soften until spreadable.
To Decorate:
- Melt candy melts. Stir in peanuts and spread in a thin layer on parchment paper or silicone mat. Sprinkle with sugar and sprinkles before set. After set break into shards.
- To assemble cakes make a border of frosting then fill with mousse. Drizzle with caramel sauce then repeat with remaining layers. Top with frosting and chocolate shards.
- For cupcakes, cut out a hole in the center and fill with mousse and top with frosting and a shard.
