Cooking Instructions
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Step 1
Preheat oven to 320 degrees F (10 degrees C) and grease a 9-inch baking pan.
Step 2
Add
Powdered Confectioners Sugar (1 1/2 cups)
to
Thick Yogurt (1 1/2 cups)
, mix well.
Step 3
Add
Baking Powder (1/2 Tbsp)
,
Baking Soda (1 tsp)
and
Salt (1 pinch)
. Mix, then let it rest for 5 minutes until you see a lot of air bubbles.
Step 4
Add
Vanilla Extract (1 tsp)
and the
Vegetable Oil (1/4 cup)
and mix well.
Step 5
Sift in
All-Purpose Flour (2 1/2 cups)
and
Unsweetened Cocoa Powder (1/2 cup)
. Mix to form a smooth batter. Do not over mix.
Step 6
Pour into prepared baking pan. Bake for 30 minutes or until the cake is fully cooked through. Let it cool completely.
Step 7
For the caramel dark chocolate truffle frosting, add
Granulated Sugar (1/2 cup)
and
Water (2 Tbsp)
to a pan and let it come to a boil on lowest heat. Do not stir or the sugar will crystallize.
Step 8
Once the sugar turns a light brown color, add two thirds of the
Butter (2 Tbsp)
and
Cream (1/2 cup)
. Stir.
Step 9
Pour caramel onto
Dark Chocolate (3/4 cup)
and let it sit for 5 minutes.
Step 10
Stir well to combine. It should form a smooth ganache like sauce. Let it cool completely and refrigerate to get a thick truffle frosting.
Step 11
For the chocolate mousse filling put
Marshmallows (1/3 cup)
,
Unsalted Butter (1 Tbsp)
,
Dark Chocolate Chips (1/2 cup)
, and
Water (1 Tbsp)
in a heavy-based saucepan over medium heat.
Step 12
Once everything is smooth and melted, remove from heat and let it cool a bit. Stir frequently to keep skin from forming.
Step 13
Whip
Heavy Cream (1/2 cup)
and
Vanilla Extract (1 tsp)
in a cold bowl until the cream forms stiff peaks.
Step 14
Add chocolate mixture into the whipped cream and gently fold until you have a smooth, cohesive mixture. Let it chill completely until thick and mousse like.
Step 15
To form the cake, cut it into 2 or 3 layers. Poke holes all over the cake with a fork and brush with
Simple Syrup (to taste)
to keep it moist.
Step 16
Add a dollop of the chocolate mousse in the center. Spread it leaving about an inch on all sides.
Step 17
Add
Cookies (1/4 cup)
and
Milk Chocolate Chips (1/4 cup)
on top of the mousse.
Step 18
Close with the next layer of the cake. Again poke holes, and brush with sugar syrup. And cover with the thick truffle frosting. Use a cake knife to smooth it out as much as possible.
Step 19
Design the top as you please with the frosting and cookie!
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