Chocolate Mousse Cake

A Chocolate Mousse Cake is a luxurious and decadent dessert that combines layers of rich chocolate cake with light and airy chocolate mousse. Here’s a detailed recipe to make a Chocolate Mousse Cake:

Ingredients:

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Mousse:

• 8 oz semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 cup heavy whipping cream
• 8 oz semi-sweet chocolate, chopped

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Chocolate Cake Batter:
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the milk, oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
   • Stir in the boiling water (the batter will be thin).
   • Pour the batter evenly into the prepared cake pans.
3. Bake the Cake:
   • Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
4. Prepare the Chocolate Mousse:
   • In a heatproof bowl, melt the chopped chocolate and butter over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
   • In a large bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
   • Gently fold the melted chocolate mixture into the whipped cream until fully combined.
5. Prepare the Chocolate Ganache:
   • In a medium saucepan, heat the heavy cream until it begins to simmer.
   • Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before using.
6. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a thick layer of chocolate mousse on top.
   • Place the second cake layer on top of the mousse. Spread the remaining mousse over the top and sides of the cake.
   • Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides for a dramatic effect.
7. Chill the Cake:
   • Refrigerate the cake for at least 1 hour to allow the mousse and ganache to set.
8. Garnish the Cake (Optional):
   • Decorate the top of the cake with chocolate shavings, curls, or fresh berries if desired.
9. Serve:
   • Slice the cake and serve. Enjoy the rich, creamy, and chocolatey goodness of the Chocolate Mousse Cake.

Tips:

• Ensure all your ingredients are at room temperature before mixing for a smoother batter and mousse.
• When folding the chocolate into the whipped cream for the mousse, do so gently to maintain the airy texture.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

This Chocolate Mousse Cake is perfect for special occasions or any time you want to treat yourself to a decadent dessert. Enjoy!