Chocolate Mousse Cake

Recipe: Chocolate Mousse Cake

Ingredients:

• For the Cake:
  • 1¾ cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Chocolate Mousse:
  • 8 ounces semi-sweet chocolate, chopped
  • 2 cups heavy cream, chilled
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
• For the Chocolate Ganache:
  • 4 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream

Directions:

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually stir in boiling water until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. Prepare the Chocolate Mousse: Place chopped chocolate in a heatproof bowl. In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and smooth. Let the mixture cool to room temperature.
8. In a separate bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well combined.
9. Assemble the Cake: Place one layer of the cooled cake on a serving platter. Spread a generous layer of chocolate mousse on top. Top with the second layer of cake and frost the top and sides with the remaining chocolate mousse. Chill the cake in the refrigerator for at least 2 hours.
10. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and smooth.
11. Pour the ganache over the chilled cake, allowing it to drip down the sides. Chill the cake for an additional 30 minutes to set the ganache.
12. Serve and Enjoy: Slice the Chocolate Mousse Cake and serve chilled. Garnish with chocolate shavings or fresh berries, if desired.

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Saucepan
• Heatproof bowls

Storing Leftovers

If you happen to have any leftovers (though it’s doubtful!), store the Chocolate Mousse Cake in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to savor every last bite of this decadent treat.