RECIPES

Chocolate Mousse Cake

11/09/2000
Amanda
INGREDIENTS

For the cake layers

    1 ½ cups all-purpose flour
    1 ½ cups granulated sugar
    ½ cup unsweetened cocoa powder
    1 ½ teaspoons baking powder
    1 ½ teaspoons baking soda
    1 teaspoon salt
    ¾ cup buttermilk
    ½ cup vegetable oil
    2 large eggs
    2 teaspoons vanilla extract
    ¾ cup boiling water

For the chocolate mousse

    200g (7 oz) dark chocolate, chopped
    2 cups heavy cream, divided
    ¼ cup powdered sugar
    1 teaspoon vanilla extract
PREPARATION METHOD

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.

Reduce the speed and carefully add the boiling water to the batter. Mix until smooth. The batter will be thin, but that’s okay.

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

Melt the chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Let it cool slightly.

In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Gently fold the melted chocolate into the whipped cream until well combined. In another bowl, whip the remaining 1 cup of heavy cream until stiff peaks form.

Carefully fold the whipped cream into the chocolate mixture until smooth and evenly combined. Place one of the cooled cake layers on a serving plate.

Spread a generous layer of the chocolate mousse over the cake layer. Place the second cake layer on top of the mousse. Use the remaining chocolate mousse to frost the top and sides of the cake.

Refrigerate the cake for at least 2-3 hours to allow the mousse to set. Decorate the cake with chocolate shavings, cocoa powder, or fresh berries before serving. Enjoy your delicious Chocolate Mousse Cake!