Chocolate Cake with Silky Mousse

Chocolate Cake with Silky Mousse is a delicious dessert that combines the rich taste of chocolate cake with a smooth, fluffy mousse. It’s the perfect treat for birthdays, anniversaries, or any special occasion. This recipe will help you create a stunning cake that is sure to impress your friends and family.

Why Make This Recipe

This recipe is a must-try because it brings together two beloved desserts in one. The moist chocolate cake pairs beautifully with the creamy mousse, creating a wonderful texture and flavor experience. Plus, it’s not as hard to make as it looks! You’ll love how simple it is to put together a cake that tastes gourmet. Your guests will be asking for seconds!

How to Make Chocolate Cake with Silky Mousse

Ingredients:

1 1⁄2 cups (180g) all-purpose flour
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
3⁄4 cup (60g) unsweetened cocoa powder
1 cup (200g) granulated sugar
2 large eggs
1⁄2 cup (120ml) vegetable oil
1 tsp vanilla extract
1 cup (240ml) buttermilk
1⁄2 cup (120ml) hot water
8 oz (225g) semi-sweet or dark chocolate, chopped
1 1⁄4 cups (300ml) heavy cream, divided
2 tbsp powdered sugar
2 tbsp unsalted butter (optional)
4 oz (115g) semi-sweet chocolate, chopped (for ganache)
1⁄2 cup (120ml) heavy cream (for ganache)
1 tbsp unsalted butter (optional, for ganache)
Shaved chocolate or chocolate curls (for garnish)
Fresh berries (optional for garnish)

Directions:

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
For the cake, sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix in the granulated sugar.
In another bowl, whisk together eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
Combine the wet and dry ingredients, then gradually add hot water while mixing.
Divide the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the mousse, melt the chopped chocolate. In another bowl, whip 1 cup of heavy cream with powdered sugar and a teaspoon of vanilla extract until soft peaks form.
Fold the melted chocolate into the whipped cream carefully.
Refrigerate the mousse for 30 minutes to set.
For the optional ganache, heat the heavy cream until it simmers, then pour it over the chopped chocolate. Stir until smooth.
Once the cakes are cool, cut each layer in half to create four layers.
Assemble by layering mousse between each cake layer and topping the final layer with more mousse.
Drizzle the ganache on top and garnish with chocolate curls and fresh berries if desired.
Chill for 1 hour before serving.

How to Serve Chocolate Cake with Silky Mousse

Serve your Chocolate Cake with Silky Mousse chilled. You can cut it into slices and serve each piece with a dollop of whipped cream or fresh berries on the side for an extra touch.

How to Store Chocolate Cake with Silky Mousse

Store any leftover cake in the refrigerator. Be sure to cover it well with plastic wrap or place it in an airtight container. It will keep well for about 3-4 days.

Tips to Make Chocolate Cake with Silky Mousse

Make sure all your ingredients are at room temperature, as this will help them mix together better.
Don’t overmix the batter; combine until just mixed for a lighter cake.
For a richer chocolate flavor, use high-quality chocolate in both the cake and mousse.

Variation

You can add different flavors to the mousse if you like! Try adding orange zest or a splash of espresso for a twist. You can also experiment with using a different frosting on top if ganache isn’t to your taste.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day in advance and store them in the refrigerator. Just assemble the cake on the day you plan to serve it.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake layers. Just wrap them tightly in plastic wrap and foil. They should keep well for up to 2-3 months. However, it’s best to assemble the cake after thawing.

Enjoy your baking adventure with this scrumptious Chocolate Cake with Silky Mousse!