'The Bear' Chocolate Cake

Name: 'The Bear' Chocolate Cake
Cook time: 12 h
Total time: 12 h
Cuisine: American
Ingredients: 8 ounces 64% cacao dark chocolate (such as Valrhona Taïnori 64%), finely chopped (about 1 1/3 cups plus 4 teaspoons); 5 tablespoons unsalted butter (2 1/2 ounces), cubed; 10 large egg yolks, at room temperature; ¼ cup granulated sugar, divided; 4 large egg whites, at room temperature; ½ cup heavy cream; 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; 3/4 cup unsalted butter (6 ounces), melted; 1 ½ cups crème fraîche (about 12 ounces), at room temperature; 6 cups powdered sugar (about 24 ounces); 1 ½ cups unsweetened Dutch-process cocoa powder (such as Valrhona) (about 4 7/8 oz.); 2 ¼ cups unsalted butter (18 ounces), softened; 1/2 cup heavy cream; 2 teaspoons vanilla extract

Instructions

Cook:12h

The chocolate cake recipe from "The Bear," by chef Sarah Mispagel-Lustbader, has layers of chocolate cake and chocolate mousse under a cocoa-forward frosting.

Updated at: Sun, 13 Jul 2025 00:00:47 GMT