Bob's Chocolate Cake | Pixar's The Incredibles
A delicious recreation of Bob's chocolate cake in The Incredibles! Super decadent and moist two layer chocolate cake smothered in light chocolate frosting.
Ingredients
Bob’s chocolate cake:
- 2 tsp instant coffee with 240ml [1 cup] boiled hot water
- 250 g [1½ cups + 1 tbsp] plain [all-purpose flour]
- 55 g [½ cup] cocoa powder
- 150 g [¾ cup] caster sugar
- 160 g [¾ cup + 1 tbsp] light brown sugar
- 1 level tsp bicarbonate of soda [baking soda]
- 1 level tsp baking powder
- Pinch of salt
- 2 large eggs
- 120 ml [½ cup] vegetable oil
- 180 ml [¾ cup] Greek yoghurt or full fat sour cream
- 1 tsp vanilla extract optional
Decoration:
- 250 g [8.75 oz] unsalted butter room temperature
- 500 g [3¼ cup + 3 tbsp] icing [confectioners] sugar
- 50 g [1.75 oz] dark chocolate melted
- Splash of evaporated milk or cow’s milk
Instructions
Bob’s chocolate cake sponges:
- Preheat your oven to 180°C [350°F] or 160°C fan. Grease and line two deep 8 inch cake tins with parchment paper or greaseproof paper. Set aside.
- Boil the kettle. Once the water has stopped boiling, pour it into a mug and mix in the coffee until dissolved. Leave to cool a little.
- In a large mixing bowl, sift in the flour and cocoa powder. Spoon in the baking powder and bicarbonate of soda. Add both sugars and mix together with a whisk, making sure to press out any lumps of light brown sugar.
- In a separate bowl, use an electric hand whisk to bring together the eggs, Greek yoghurt and oil until fully combined. Add the vanilla as well if using.
- Make a well in the dry ingredients. Pour in the egg mix and mix everything together with an electric hand mixer on a low-medium speed until the ingredients are fully incorporated. The mix will be relatively thick at this point.
- The coffee should be a little cooler, but still hot. Pour half of the coffee into the cake mixture and mix until fully incorporated. Add the other half of the coffee and beat in until the mix is fully combined and smooth.
- Divide the cake mixture into the two cake tins using a spoon.
- Bake on the middle shelf for 30 - 35 minutes or until a skewer comes out of the centre clean, the surfaces of the sponges spring back when gently pressed on, and you hear little crackling/bubbling sound when you listen to them.
- Leave the sponges to cool in their tins for 10 - 15 minutes before transferring to a wire rack upside down to cool completely.
Decoration:
- While your sponges are cooling, make your chocolate buttercream.
- In a large mixing bowl, beat the butter to loosen it. Add half of the icing sugar and beat until light and fluffy. Add the other half of the icing sugar and beat in.
- Add in the evaporated milk and beat on a medium-high speed until the buttercream is light and fluffy. Do this by texture, so start small and add more if needed to achieve the mousse-like lightness.
- Pour in the melted chocolate and beat in until smooth. Add more to taste if needed.
- Once your cake sponges are cool, build your cake!
- Place the first sponge on a cake board/plate/stand and cover in a generous amount of buttercream.
- Place the last sponge on top and, using a palette knife, smother the entire cake in the remainder of the buttercream frosting.
Notes
This version of Bob’s chocolate cake is best eaten on the day of baking, but will stay moist for at least another 4 days if kept in an airtight container/cake case/cake box. Seriously friends, this cake stays SO moist for days, it’s incredible. See what I did there? Heh. Enjoy!