Chocolate Mousse Cake

Indulge in this luxurious Chocolate Mousse Cake, featuring a rich, moist chocolate cake layered with creamy chocolate mousse and topped with a velvety ganache. Perfect for any special occasion or as a decadent dessert for chocolate lovers!

Ingredients

For the Chocolate Cake

1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water

For the Chocolate Mousse

8 oz (226g) semi-sweet chocolate, finely chopped
2 cups (480ml) heavy whipping cream, divided
¼ cup (50g) granulated sugar

For the Ganache Topping

6 oz (170g) semi-sweet chocolate, finely chopped
¾ cup (180ml) heavy cream

Instructions

Step 1: Make the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually stir in the boiling water. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Chocolate Mousse

Heat 1 cup of heavy cream in a small saucepan until steaming, but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth. Cool to room temperature.
In a separate bowl, whip the remaining 1 cup of heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth.

Step 3: Assemble the Cake

Place one cake layer on a serving plate. Spread an even layer of chocolate mousse over the top.
Add the second cake layer and spread the remaining mousse on top and sides if desired. Chill for 30 minutes.

Step 4: Prepare the Ganache Topping

Heat the heavy cream until steaming, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Cool slightly.
Pour the ganache over the cake, letting it drip down the sides for a glossy finish.

Step 5: Chill and Serve

Refrigerate the cake for at least 1 hour before serving to allow the mousse and ganache to set.
Slice and enjoy your decadent chocolate mousse cake!

Notes

Storage: Store in the refrigerator for up to 3 days.
Make-Ahead: You can prepare the cake layers a day in advance and store them wrapped tightly in plastic wrap.
Decorations: Garnish with chocolate curls, berries, or a dusting of cocoa powder for a sophisticated touch.