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Chocolate Mousse Cake

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A rich and decadent chocolate mousse cake with layers of moist chocolate cake, silky chocolate mousse filling, and a glossy ganache topping, making it the perfect indulgent dessert.

Ingredients

Units Scale
  • For the Chocolate Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • For the Chocolate Mousse Filling:
  • 8 oz semisweet chocolate, chopped
  • 1 1/2 cups heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • For the Ganache Topping:
  • 4 oz semisweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. For the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Stir in the boiling water until the batter is thin. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  2. For the Chocolate Mousse Filling: In a heatproof bowl, melt the semisweet chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled chocolate until smooth and well combined.
  3. For the Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
  4. Assemble the Cake: Place one layer of the cooled chocolate cake on a serving platter. Spread a generous layer of the chocolate mousse over the first cake layer. Top with the second cake layer and press lightly to secure. Pour the ganache over the top of the cake, allowing it to drip down the sides. Refrigerate the cake for at least 2 hours to set the mousse and ganache.

Notes

  • Ensure the cake layers have cooled completely before assembling to prevent the mousse from melting.
  • If you prefer a firmer mousse, chill the mousse filling before adding it to the cake.
  • For added texture, sprinkle crushed chocolate biscuits or chopped hazelnuts between the cake layers.

Nutrition

Find it online: https://yumfoodusa.com/chocolate-mousse-cake/