Dark Chocolate Mousse Cake
Total Time
5 hours, 55 minutes (includes cooling)
Prep Time
2 hours, 30 minutes (includes chilling)
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(350)
Ingredients
serves 12
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee
- optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
- optional garnish: fresh berries and/or chocolate shavings
- Chocolate Mousse
- 1/2 cup (120ml) hot water
- 1/4 cup (22g) unsweetened cocoa powder
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
- 2 cups (480ml) heavy cream or heavy whipping cream
- 2 Tablespoons (15g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- Chocolate Ganache
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
- 1 cup (240ml) heavy cream or heavy whipping cream
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months.
You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 2-3 days.
Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
Special Tools:
8-inch Round Cake Pans or 9-inch Round Cake Pans, Glass Mixing Bowl, Whisk, Electric Mixer (Handheld or Stand), Cooling Rack, Double Boiler, Cake Stand or Cake Turntable, Large Icing Spatula, Bench Scraper, Cake Carrier (for storage).
Espresso Powder/Coffee:
Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor.