Description

This decadent Chocolate Mousse Cake combines a rich, moist chocolate cake layered and filled with a luscious chocolate mousse, topped with a smooth, glossy chocolate ganache. Perfect for chocolate lovers seeking an elegant dessert that’s both creamy and chocolaty with a silky finish.

Ingredients

Scale

For the Cake:

1 cup 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
1/2 cup vegetable oil
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 cup boiling water

For the Chocolate Mousse:

2 cups heavy cream (divided)
8 ounces semisweet chocolate, chopped
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Ganache:

1 cup heavy cream
8 ounces semisweet chocolate, chopped

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
Combine Wet Ingredients: In a separate bowl, whisk vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing.
Add Boiling Water: Slowly pour the boiling water into the batter, mixing carefully until the batter is smooth and thin; this creates a moist texture in the cake.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Chocolate Mousse Base: Heat 1/2 cup of the heavy cream until steaming hot but not boiling. Pour over the chopped semisweet chocolate and let sit for 5 minutes to melt.
Whisk Mousse Mixture: Whisk the cream and chocolate mixture until smooth and glossy. In a separate bowl, whip the remaining 1 1/2 cups heavy cream with granulated sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Refrigerate for at least 1 hour to set.
Make Ganache: Heat 1 cup of heavy cream until it simmers. Pour over the chopped semisweet chocolate and let sit for 5 minutes, then stir until smooth and glossy to create the ganache.
Assemble Cake: Place one cake layer on a serving plate. Spread an even layer of the chilled chocolate mousse over it. Top with the second cake layer and cover the entire cake evenly with the remaining mousse.
Glaze with Ganache and Chill: Pour the ganache evenly over the cake, allowing it to drip down the sides naturally. Use a spatula to smooth the top if necessary. Chill the cake in the refrigerator for at least 2 hours before serving to allow mousse and ganache to set perfectly.

Notes

For best results, ensure all ingredients are at room temperature before mixing for smoother batter and mousse.
The boiling water added to the cake batter helps intensify the cocoa flavor and makes the cake moist.
Chill the mousse thoroughly to maintain its structure and prevent it from becoming too soft during assembly.
Use high-quality semisweet chocolate for a richer and smoother mousse and ganache.
This cake can be made a day in advance and stored in the refrigerator, covered, to let flavors meld together beautifully.
Allow the cake to sit at room temperature for about 15 minutes before serving for the best texture and flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and No-Bake Mousse Assembly
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 460
Sugar: 38g
Sodium: 230mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 105mg

Keywords: Chocolate Mousse Cake, Chocolate Cake, Chocolate Mousse, Chocolate Ganache, Decadent Cake, Layer Cake