Description
A rich and creamy cake filled with chocolate mousse and topped with chocolate ganache, perfect for any chocolate lover.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (240ml) heavy cream
- 1 cup (240ml) heavy whipping cream
- 1 cup (175g) semi-sweet chocolate chips
- 2 tbsp powdered sugar
- 4 oz (115g) dark chocolate, chopped
- 1/4 cup (60ml) heavy cream
- Chocolate shavings, chocolate bars, or truffles for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract, mixing until smooth.
- Slowly mix in the hot coffee, stirring until fully combined. The batter will be thin.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center 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 ganache, heat the heavy cream until just simmering. Pour it over the chopped semi-sweet chocolate and stir until smooth. Let it cool until thickened but still pourable.
- For the chocolate mousse, melt the chocolate chips in a microwave-safe bowl. Let cool slightly. Whip the heavy cream and powdered sugar until soft peaks form, then fold in the melted chocolate and refrigerate.
- To assemble, place one cake layer on a serving plate and spread chocolate mousse on top. Add the second layer and repeat. Place the final layer on top and spread a thin layer of mousse as a crumb coat. Refrigerate for 30 minutes.
- Pour the cooled ganache over the top of the cake, letting it drip down the sides.
- For the drip, melt the dark chocolate with heavy cream until smooth. Allow to cool slightly, then drizzle over the cake edges.
- Garnish with chocolate shavings, bars, or truffles. Chill the cake for at least 1 hour before serving.
Notes
Make sure your ingredients are at room temperature for a smooth batter. For a richer flavor, use high-quality chocolate. You can use store-bought chocolate mousse instead of making your own to save time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate cake, dessert, birthday cake, chocolate mousse, ganache