Chocolate Mousse Cake

Sure! Here’s a rich and decadent Chocolate Mousse Cake recipe that’s sure to impress:

Chocolate Mousse Cake Recipe

Ingredients:

For the Cake:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter (softened)

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 1/2 cup boiling water

For the Chocolate Mousse:

• 8 oz dark chocolate (70% cocoa), chopped

• 1 1/2 cups heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

For the Ganache (optional):

• 1/2 cup heavy cream

• 4 oz dark chocolate (chopped)

Instructions:

For the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

2. Dry Ingredients:
   In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Wet Ingredients:
   In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

5. Add Boiling Water:
   Carefully add the boiling water to the batter. It will be thin, but that’s okay. Stir to combine.

6. Bake the Cake:
   Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Mousse:

1. Melt the Chocolate:
   Place the chopped dark chocolate in a heatproof bowl. Heat 1/2 cup of the heavy cream in a saucepan until it’s just about to boil, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Let the chocolate mixture cool to room temperature.

2. Whip the Cream:
   In a separate bowl, whip the remaining 1 cup of heavy cream and powdered sugar to soft peaks.

3. Combine:
   Gently fold the whipped cream into the cooled chocolate mixture until smooth and well combined. Be careful not to deflate the mousse.

For the Ganache (Optional):

1. Prepare the Ganache:
   Heat 1/2 cup of heavy cream in a saucepan until it begins to simmer. Pour it over the chopped chocolate and let it sit for a minute, then stir until smooth. Let it cool slightly before pouring it over the cake.

Assembling the Cake:

1. Layer the Cake:
   Once the cakes are completely cool, slice each cake in half horizontally to create four layers.

2. Spread the Mousse:
   Place the first layer of cake on a cake board or serving platter. Spread a generous layer of chocolate mousse on top. Repeat with the remaining cake layers, adding mousse between each layer.

3. Top with Ganache:
   Once the cake is fully assembled, pour the ganache over the top of the cake, allowing it to drip down the sides for a beautiful effect.

4. Chill and Serve:
   Refrigerate the cake for at least 2 hours to allow the mousse to set. Slice and enjoy!