Death my Chocolate

So moving continents and bringing completely no furniture with us we spent a lot of time in Ikea creating our home. One of the things we found to really enjoy about Ikea was the restaurant. In specific the lovely lovely chocolate overload cake! It is incredible! Really moist and then has like a mousse of some sort filling and topping! Amazing!!

So since then I have been scouring online for something that would be the same or at least close in the Ikea cake.

I ended up making this cake in stages and I never actually took the time to take pictures of the whole process but I have included a slice of the delicious cake or too.

Cake ingredients:

Sugar                                        2 cups

All Purpose Flour                    13/4 cup

Cocoa Powder                          3/4 cups

Vegetable Oil                           1/2 cup

Milk                                         1 cup

Boiling Coffee                         1 cup

Eggs                                         2

Baking Powder                        11/2 tsp

Baking Soda                            11/2 tsp

Salt                                          1 tsp

Vanilla Extract                         2 tsp

Method for the cake:

• Preheat the oven the 350F or   C.
• Grease a small/medium sized springform pan.
• In a large bowl mix in the flour, cocoa powder, sugar, baking powder, baking soda and salt until it all combined.
• Add all the rest of the ingredients into the dry mixture and mix on a medium speed until you have a very liquid mix. You can now pour this into the springform pan and place in the centre of the oven for about 40 minutes or until a cake stick can come away clean.
• Once the cake is cooked let it sit in the form for about 15/20 minutes and then turn it out onto a wire rack and let cool completely.

Chocolate Mousse Ingredients:

Separated Eggs                 3

Semi-sweet chocolate       6oz

Cold Heavy Cream           1/2 cup

Sugar                                1/4 cup 2 tbsp

unsalted butter                  3 tbsp

Vanilla essence                 1/2 tsp

Cream of Tartar                1/2 tsp

Method for the Mousse:

• Put a heatproof bowl over a pot of simmering water and place the chocolate and butter into the pan and let it melt slowly mixing it with a whisk. 
• Once complete remove it from the heat and whisk in 1 egg yoke at a time and set aside.
• In a separate bowl whisk the egg whites until light and fluffy and slowly add the cream of tartar and the 1/4 cup of sugar while whisking until they form stiff peaks like with a meringue. Set this aside also.
• So now you will need a bowl that has been kept cold in the fridge and also the whisk. If you are running short of time just add them into the freezer for about 15 minutes and they will be good to. Whisk the cold cream now until they start to foam up and then all the rest of the sugar and the vanilla essence until the cream holds nice soft peaks.
• Hopefully at this point the chocolate mix will have cooled some if not you may want to put the complete mixture into the fridge for like 30 minutes or so. 
• First fold the egg white mixture into your the chocolate mixture and then fold the whipped cream into it. Try your best not to overwork the mixture but it does need completely combined.

Method to create the Cake:

• Once everything is ready and cooled you need to slice the cake into 2 or 4 layers depending on what you are looking to achieve. 
• Cover each slice with a thick layer of mousse and layer the cake on top until it is complete. cover the cake in the rest of the mousse and refrigerate until you are ready to eat it! 

Honestly this is probably one of the tastiest chocolate cakes I have ever made! And I am seriously contemplating on going for another slice right about now!