Cooking Instructions
1.
Preheat oven to 320 degrees F (10 degrees C) and grease a 9-inch baking pan.
2.
Add
Powdered Confectioners Sugar (1 1/2 cups)
to
Thick Yogurt (1 1/2 cups)
, mix well.
3.
Add
Baking Powder (2 tsp)
,
Baking Soda (1 tsp)
and
Salt (1 pinch)
. Mix, then let it rest for 5 minutes until you see a lot of air bubbles.
4.
Add
Vanilla Extract (1 tsp)
and the
Vegetable Oil (4 Tbsp)
and mix well.
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.
6.
Pour into prepared baking pan. Bake for 30 minutes or until the cake is fully cooked through. Let it cool completely.
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.
8.
Once the sugar turns a light brown color, add two thirds of the
Butter (2 Tbsp)
and
Cream (1/2 cup)
. Stir.
9.
Pour caramel onto
Dark Chocolate (3/4 cup)
and let it sit for 5 minutes.
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.
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.
12.
Once everything is smooth and melted, remove from heat and let it cool a bit. Stir frequently to keep skin from forming.
13.
Whip
Heavy Cream (1/2 cup)
and
Vanilla Extract (1 tsp)
in a cold bowl until the cream forms stiff peaks.
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.
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.
16.
Add a dollop of the chocolate mousse in the center. Spread it leaving about an inch on all sides.
17.
Add
Cookies (4 Tbsp)
and
Milk Chocolate Chips (4 Tbsp)
on top of the mousse.
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.
19.
Design the top as you please with the frosting and cookie!
