Description
This decadent Chocolate Mousse Cake features layers of rich chocolate cake, a smooth and airy chocolate mousse, and a glossy chocolate ganache. It’s the perfect dessert for any chocolate lover!
Ingredients
Scale
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Mousse:
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 4 large eggs, separated
- 1/4 cup granulated sugar
- Pinch of salt
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
Instructions
- Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, buttermilk, oil, eggs, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water. The batter will be thin.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Chocolate Mousse: Melt the chocolate in a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), stirring until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- In a clean bowl, whisk egg yolks and sugar until pale and thick.
- Gently fold the melted chocolate into the egg yolk mixture.
- In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream and egg whites into the chocolate mixture in two additions.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with half of the chocolate mousse. Top with the second cake layer. Spread the remaining mousse on top.
- Make the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Remove from heat and pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth.
- Pour the ganache over the mousse, allowing it to drip down the sides.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a richer cake, substitute brewed coffee for the boiling water.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let stand for 5 minutes before using.
- You can decorate the cake with chocolate shavings, fresh berries, or a dusting of cocoa powder.
- Store leftovers in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Protein: 8g