In this case the best chocolate cake is also an easy chocolate cake with this recipe for Double Chocolate Cake! With a combo of melted chocolate flavor and mousse! YUM.
A 19 inch “blind baked” cake shell, I used a frozen crust from Marie Callender’s*.
8 ounces of semi-sweet chocolate for baking. I used Ghiradelli chocolate.
2 cups of heavy whipped cream
1 teaspoon vanilla extract
1/4 cup powdered sugar optional
2 cups of cold milk
1 5.1 oz. package of instant chocolate pudding
chocolate shavings for decoration
For the filling, break the baking chocolate into pieces in a bowl and slowly melt it in the microwave, stirring every 20 seconds. Once melted 2/3 of the way, continue to stir the chocolate to melt the rest of the way. Let it cool down.
In a large bowl, beat the cream with the vanilla and powdered sugar until firm. Set aside.
In another large bowl, using a hand blender, beat the milk with the chocolate pudding mixture until smooth. Sit down for 3 minutes to thicken. Beat in the cooled melted chocolate. Scrape the sides and briefly stir again. Fold in half of the whipped cream. Pour it into the cooled cake shell. Cover with the rest of the whipped cream and the chocolate shavings. Cover gently with plastic wrap and refrigerate until ready to serve.
*Bake the cake dough according to the instructions on the package and cool completely before filling.