**Please be advised, this chocolate is processed in a plant that processes tree nuts also.**
I recently contacted my favorite chocolate company, Divine Chocolate, and they offered to send me chocolate. Does it get any better than that? Not even just any chocolate but FREE baking chocolate. I love the flavor of their chocolate. Unlike many cocoa powders that taste bland or bitter, their cocoa powder has a rich chocolate flavor. Even better, their chocolate is Fair Trade. They work with farmers, ensuring that workers are treated fairly and given a fair wage. In fact, the farmers have 45% ownership in the company and directly influence how the company is run. Several larger chocolate factories cannot claim this. Now on to this fabulous chocolate. I of course had to taste each chocolate as I used it in each phase of making my chocolate cake and they were all delicious. Rich chocolatey cocoa powder, creamy and mellow milk chocolate, and the bold rich flavor of bittersweet chocolate work together to make this dessert the perfect chocolate cake.
Eating chocolate is amazing in and of itself but baking chocolate is even better. Baking my own desserts is so up my alley. The challenge? To create a recipe utilizing Divine Chocolate. Does this sound like me at all? Is that even a question?
I am having a House Party this weekend so what better time to use this divinely deliciously decadent chocolate but for some of my best girl friends? The star of the party is a book by Debbie Macomber. The co-star? CHOCOLATE, Divine Chocolate to be exact.
Where did I get my inspiration for this cake? Two years ago I had the best chocolate cake of my life. I’m not even sure what the name of the restaurant was anymore. I do remember the dessert was complements of the manager because it was one of the few times I actually have ever complained about an entree – it was THAT bad. This chocolate cake was layered with chocolate mousse and wrapped in dark chocolate ganache. I will share the recipe with you but no way am I looking at the calorie count of this one. Calories don’t count for girls’ night.
- 2 cups raw sugar
- 1 and 3/4 cup unbleached flour
- 3/4 cup Divine Cocoa Powder
- 2 extra large eggs
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 teaspoon vanilla
- 1 cup milk
- 1 Tbsp. white vinegar
- 1 cup strong coffee
- 5.3 oz. Divine 38% Milk Chocolate
- 1 cup heavy whipping cream
- 1 Tbsp. powdered sugar
- 8 oz. Divine 70% Bittersweet Chocolate
- 1 cup heavy whipping cream
- Pre-heat oven to 350°F.
- Grease and flour 2 – 9 inch round cake pans.
- Mix milk and vinegar. Let set to sour 15 minutes.
- Mix sugar, flour, cocoa powder, salt, baking powder, and baking soda.
- Add coffee, milk, oil, eggs, and vanilla.
- Divide between both pans and bake until toothpick inserted in center comes out clean. Approximately 30 minutes.
- Cool 10 minutes in pan then take out of pan to cool rest of way.
- Beat heavy cream and powdered sugar until peaks form.
- In double boiler, melt chocolate.
- Take off heat and fold in half the whipped cream.
- Add rest of whipped cream and fold in until completely incorporated.
- Refrigerate until cake is completely cooled.
- Top one cake with 3/4 the chocolate mousse.
- Place second layer on top and smooth remaining mousse over cake top.
- Heat cream until it simmers.
- Pour over chopped bittersweet chocolate.
- Whisk together until completely melted.
- Spoon over top of cake and spread over top and sides, completely covering cake.
- Refrigerate until firm.
**Divine Chocolate gave me free baking chocolate in order to create a recipe. All opinions about this chocolate are my own and were in no way influenced by receiving this product. As an Amazon affiliate this post may include affiliate links.