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Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together.
This chocolate mousse filling combines real chocolate and homemade whipped cream. Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now! Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream! Use this chocolate cake as the starting point.
This 1 layer 6 inch chocolate cake serves 4, so it’s perfect for any occasion requiring a scaled down cake. You can also use this chocolate cake batter to make a small batch of chocolate cupcakes. For best success, review the recipe notes before starting. 1/4 cup ( 21g) unsweetened natural cocoa powder
32 ounces candy melts or coating (or pure chocolate)* Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl.
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