Description
A decadent chocolate cake with rich layers, luscious mousse, and silky frosting, topped with an abundance of chocolate treats.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 8 ounces semi-sweet chocolate, chopped (for mousse)
- 1/2 cup heavy cream (for mousse)
- 2 cups heavy whipping cream (for mousse)
- 1/4 cup powdered sugar (for mousse)
- 1 teaspoon vanilla extract (for mousse)
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/3 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 ounces semi-sweet chocolate, chopped (for ganache)
- 1/4 cup heavy cream (for ganache)
- Chocolate shavings, curls, brownie bites, truffles, mini chocolate chips, and chocolate candies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together.
- Add in the buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee. Mix everything until well combined.
- Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans.
- For the mousse, melt the chopped chocolate with 1/2 cup of heavy cream. In another bowl, whip the 2 cups of heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the cooled chocolate mixture.
- For the buttercream frosting, cream the softened butter. Gradually add the powdered sugar and cocoa, alternating with heavy cream, mixing in the vanilla at the end.
- To assemble the cake, place one cake layer on a serving plate, spread mousse on top, add the second layer, and frost the entire cake with buttercream.
- For the ganache, heat the chopped chocolate with 1/4 cup of heavy cream until melted and smooth. Let it cool slightly, then pour it over the cake, allowing it to drip down the sides.
- Decorate the cake with all the chocolate overload toppings.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Feel free to use your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 45g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
Keywords: chocolate cake, dessert, mousse, frosting, birthday cake, indulgent treat