Name: Dark Chocolate Mousse Cake
Prep time: 1 h
Cook time: 20 min
Total time: 3 h
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened natural cocoa powder; 1 and 3/4 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional); 1/2 cup canola or vegetable oil; 2 large eggs (at room temperature); 3/4 cup full-fat sour cream (at room temperature); 1/2 cup buttermilk (at room temperature); 2 teaspoons pure vanilla extract; 1/2 cup hot water or coffee; 1 cup mini or regular semi-sweet chocolate chips (optional); 1/2 cup hot water (for mousse); 1/4 cup unsweetened cocoa powder (for mousse); 2 quality semi-sweet chocolate bars (finely chopped, for mousse); 2 cups heavy cream (for mousse); 2 tablespoons confectioners’ sugar (for mousse); 1/2 teaspoon pure vanilla extract (for mousse); 2 quality semi-sweet chocolate bars (finely chopped, for ganache); 1 cup heavy cream (for ganache); Optional garnishes: fresh berries and/or chocolate shavings

Description

A decadent dark chocolate mousse cake with rich layers of chocolate flavor and a glossy ganache, perfect for any celebration.

Ingredients

Scale

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup canola or vegetable oil
2 large eggs (at room temperature)
3/4 cup full-fat sour cream (at room temperature)
1/2 cup buttermilk (at room temperature)
2 teaspoons pure vanilla extract
1/2 cup hot water or coffee
1 cup mini or regular semi-sweet chocolate chips (optional)
1/2 cup hot water (for mousse)
1/4 cup unsweetened cocoa powder (for mousse)
2 quality semi-sweet chocolate bars (finely chopped, for mousse)
2 cups heavy cream (for mousse)
2 tablespoons confectioners’ sugar (for mousse)
1/2 teaspoon pure vanilla extract (for mousse)
2 quality semi-sweet chocolate bars (finely chopped, for ganache)
1 cup heavy cream (for ganache)
Optional garnishes: fresh berries and/or chocolate shavings

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Instructions

Preheat your oven to 350°F. Grease four 8-inch or 9-inch cake pans and line with parchment paper.
For the cake: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and optional espresso powder.
In another bowl, mix oil, eggs, and sour cream until fully combined. Add buttermilk and vanilla, stirring to incorporate.
Gradually mix the wet ingredients into the dry mixture. Add hot water or coffee, whisking until smooth. Fold in chocolate chips if using.
Divide batter evenly among prepared pans and bake for 19–23 minutes until a toothpick comes out clean.
Let the cakes cool completely on a wire rack.
For the mousse: Whisk together hot water and cocoa until dissolved. Melt chocolate using a double boiler, then mix with cocoa mixture until smooth.
In a separate bowl, whip heavy cream, confectioners’ sugar, and vanilla until medium peaks form. Fold in chocolate mixture gently and chill for at least 2 hours.
For the ganache: Heat cream until simmering, then pour over chopped chocolate. Stir until smooth and let cool for 20 minutes.
Assemble the cake by leveling the cooled cakes if needed. Layer cakes with mousse in between and on top. Refrigerate for at least 1 hour.
Spread ganache over the chilled cake and garnish with berries or chocolate shavings. Serve immediately or chill for up to 4-6 hours before serving.

Notes

To keep fresh, freeze portions tightly wrapped; lasts up to 3 months. Thaw overnight in the refrigerator to enjoy again.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg