30/04/2023
Chocolate Mousse Cake Recipe 🎂
Ingredients:
For the cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the chocolate mousse:
10 ounces semi-sweet chocolate, finely chopped
2 ½ cups heavy cream, divided
¼ cup granulated sugar
For the chocolate ganache (optional):
6 ounces semi-sweet chocolate, finely chopped
¾ cup heavy cream
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Gradually stir in the boiling water, starting with a slow pour and increasing the speed. The batter will be thin, but that's normal.
Pour the batter equally into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the chocolate mousse. Place the finely chopped chocolate in a heatproof bowl.
In a saucepan, heat 1 cup of heavy cream and granulated sugar over medium heat until it begins to simmer. Remove from heat and pour the hot cream mixture over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth. Allow the mixture to cool to room temperature.
In a separate mixing bowl, beat the remaining 1 ½ cups of heavy cream until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until well combined.
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of chocolate mousse over the top of the first layer. Place the second cake layer on top and cover the entire cake with the remaining chocolate mousse. Smooth the top and sides with a spatula.
If desired, you can prepare a chocolate ganache to pour over the cake. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly, then pour it over the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 2 hours, or until the mousse is set. Before serving, you can garnish the cake with chocolate shavings or additional whipped cream, if desired.
