'The Bear' Chocolate Cake

Baking spray with flour

2 1/2 cups all-purpose flour (about 10 5/8 ounces)

1 1/4 cups unsweetened Dutch-process cocoa powder (such as Valrhona) (about 4 3/8 ounces)

2 teaspoons baking soda

1 1/2 teaspoons baking powder

2 1/2 teaspoons kosher salt

5 large eggs, at room temperature

3 cups granulated sugar

1 1/4 cups brewed coffee, at room temperature

3/4 cup unsalted butter (6 ounces), melted

1 1/2 cups crème fraîche (about 12 ounces), at room temperature

Icing

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

6 cups powdered sugar (about 24 ounces)

1 1/2 cups unsweetened Dutch-process cocoa powder (such as Valrhona) (about 4 7/8 ounces)

2 1/4 cups unsalted butter (18 ounces), softened

1/2 cup heavy cream

2 teaspoons vanilla extract

Directions

Make the chocolate mousse

Bring 1 inch of water to a simmer in a small saucepan over medium-low. Place a medium-size heatproof bowl over pan; add chopped chocolate and butter. (Make sure bottom of bowl does not touch water.) Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until mixture is smooth, 3 to 5 minutes. Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.