Chocolate Overdose Cake

This cake is no joke. It really is an overdose of chocolateness all in one cake. Save this recipe for a special occasion. Or throw a party so you can make this cake. Whenever you do decide to make it, you will definitely impress your friends and family.

The cake starts with a layer of brownie. Then it’s filled with a chocolate mousse. On top of the mousse is a layer of chocolate cake. Then to top it off, you pour a whole batch of chocolate ganache over the cake. I decorated with chocolate covered strawberries. All in all I think this cake took about two and a half pounds of chocolate to make. But boy was it worth it!

I made this for a celebration party at the in-laws. Everyone there knows I bake and lot an always loves whatever I make. When Hubby’s mom asked if I’d bring a dessert, I knew I had to make this cake. I had been eyeing it for quite some time. It was even on my Top 10 list back in June! I got so many raves over this cake. Everyone really enjoyed it. Even a couple people who claimed they don’t like chocolate cake.

The cake should be kept in the fridge until ready to serve. We drove almost 3 hours with it in the car and it was fine. We just kept it cold again once we got to the in-laws. There are just quite a few components to this cake, so it takes some time. Be sure to read through everything before you start this project. Here’s how I tackled the cake. First I made the brownie layer. While that was in the oven I mixed up the cake batter so it could go straight into the oven when the brownie came out. While the cake was baking, I made the mousse. Once the cake came out, I made the ganache since it has to chill for an hour. Once the cake was cooled, I assembled the cake and let it chill for the hour. It took me about that long to clean up the massive mess in the kitchen and then it was time to cover the cake with ganache. Once I poured on the ganache, I put the whole cake in the fridge overnight to set up. The next morning, I heated up the reserved ganache and used it to glue the strawberries to the cake.

Print Save

Chocolate Overdose Cake

Yield: Serves 12-16

Ingredients:

18-20 chocolate covered strawberries

For the Brownie Base
5/8 cup (1/2 cup + 2Tbsp) cake flour
1/4 tsp salt
1/2 tsp baking powder
3 oz unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups (1 cup + 2 Tbsp) sugar
2 large eggs, room temp
2 tsp vanilla extract

For the Chocolate Mousse Filling
6 oz semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups (15 oz) heavy cream
1 Tbsp granulated sugar

For the Chocolate Cake
6 tablespoons unsalted butter, soft
7/8 cups (3/4 cup + 2 Tbsp) unbleached all-purpose flour
2 oz unsweetened chocolate, coarsely chopped
1/8 cup (2 Tbsp) Dutch-processed cocoa
1/4 cup hot water
7/8 cups (3/4 cup + 2 Tbsp) sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
2 large eggs
1 large egg yolk

For the Ganache
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, chopped into 1/2-ounce pieces

Directions:

To make the brownie base:
Adjust oven rack to middle position; heat oven to 325 degrees. Cut parchment paper to fit the bottom and line the sides of a 9-inch springform pan. Spray lined pan with nonstick cooking spray.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with rubber spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using a small off-set spatula or bench scraper, spread batter evenly and smooth the surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring or parchment collar).

To make the cake:
Adjust oven rack to middle position; heat oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment and spray bottom and sides with baking spray.

Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.

In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.

Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).

Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Pour into prepared pan; smooth batter to edges of pan with an offset spatula.

Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.

To make the Chocolate mousse filling:
Place stand mixer bowl and whisk attachment in the freezer or fridge.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.

Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.

By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

To make the Ganache:
Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil.

Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve ~1/2 cup of ganache to use as glue for strawberries. Remaining ganache should be brought to room temperature (about 40 minutes).

To assemble the cake:
Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.

Place cake round over mousse, pressing down lightly. Chill for 1 hour.

Cover the edges of a round cake board with waxed paper strips. Remove springform ring and parchment collar. Use spatula to move cake to a cake board. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly. Place entire cake in fridge for ganache to set.

Once ganache has set, remove waxed paper strips from cake board. Heat reserved ganache in microwave for a few seconds. Use as glue to attach 15-16 chocolate covered strawberries. Serve chilled and store leftovers in the fridge. Cut the cake with a hot, dry knife, using the strawberries as a serving guide (1 strawberry per serving).

I am submitteing this for Mele Cotte’s Kitchen of Love event.

I am also submitting this as my entry for Flavor of the Month on Bake at 350. This is the last Flavor of the Month which makes me a bit sad.

    Pin It

24 Responses to “Chocolate Chocolate Chunk Goat’s Milk Ice Cream”

  1. #
    1
    Eva @ Eva Bakes — June 19, 2013 at 8:07 am

    This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!

    • beantownbaker — June 19th, 2013 @ 10:23 am

      Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — June 19, 2013 at 10:19 am

    Looks incredible, I need to find a local goat milk supplier…

    • beantownbaker — June 19th, 2013 @ 10:24 am

      Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.

  3. #
    3
    Zainab @ Blahnik Baker — June 19, 2013 at 12:45 pm

    This looks amazing and I love that you used goat milk..so interesting!

  4. #
    4
    bec — June 19, 2013 at 11:03 pm

    i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).

    • beantownbaker — June 20th, 2013 @ 6:58 am

      Going dairy free isn’t too bad honestly.

      Oh wow, bathing in goats milk sounds so luxurious!

  5. #
    5
    Nutmeg Nanny — June 20, 2013 at 9:46 am

    Oh wow, this looks so perfect! I’d love to try this soon 🙂

  6. #
    6
    Aimee @ Violet Femme — June 24, 2013 at 5:16 pm

    Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!

    • beantownbaker — June 24th, 2013 @ 8:24 pm

      You should definitely try it!

  7. #
    7
    Clarissa — June 24, 2013 at 7:51 pm

    Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂

    • beantownbaker — June 24th, 2013 @ 8:23 pm

      Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.

  8. #
    8
    Consuelo @ Honey & Figs — June 25, 2013 at 2:58 am

    Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!

  9. #
    9
    Mary — July 22, 2013 at 10:42 am

    In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!

    • beantownbaker — July 22nd, 2013 @ 1:14 pm

      Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.

  10. #
    10
    stone linda — September 4, 2013 at 7:30 am

    Hello,
    I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
    Reply back asap
    Thanks

    • beantownbaker — September 4th, 2013 @ 9:27 am

      I don’t sell anything.

  11. #
    11
    Eric — September 21, 2013 at 1:15 am

    My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Fresh goat milk is not something I have tried. I would love to get my hands on some though!

  12. #
    12
    Patricia Butler — January 2, 2014 at 9:36 am

    I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.

    • beantownbaker — January 2nd, 2014 @ 1:36 pm

      I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.

  13. #
    13
    Julia — March 8, 2014 at 1:20 pm

    GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.

  14. #
    14
    Cindy — May 13, 2015 at 8:16 am

    I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.

  15. #
    15
    LeAnn Harner — July 3, 2016 at 8:23 am

    With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.

Leave a Comment