Chocolate ‘The Bear’ Cake

foodandwine.com

Kelly Killeen Talele

subheading: Chocolate Mousse:

8 ounces 64% cacao dark chocolate (such as Valrhona Taïnori 64%), finely chopped (about 1 ⅓ cups plus 4 teaspoons)

5 tablespoons unsalted butter

10 large egg yolks, at room temperature

¼ cup granulated sugar, divided

4 large egg whites, at room temperature

½ cup heavy cream

subheading: Cake Layers:

Baking spray with flour

2 ½ cups all-purpose flour (about 10 5/8 ounces)

1 ¼ cups unsweetened Dutch-process cocoa powder (such as Valrhona) (about 4 3/8 ounces)

2 teaspoons baking soda

1 ½ teaspoons baking powder

2 ½ teaspoons kosher salt

5 large eggs, at room temperature

3 cups granulated sugar

1 ¼ cups brewed coffee, at room temperature

¾ cup unsalted butter (6 ounces), melted

1 ½ cups crème fraîche (about 12 ounces), at room temperature

subheading: Icing:

6 cups powdered sugar (about 24 ounces)

1 ½ cups unsweetened Dutch-process cocoa powder (such as Valrhona) (about 4 7/8 ounces)

2 ¼ cups unsalted butter (18 ounces), softened

½ cup heavy cream

2 teaspoons vanilla extract

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