For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Mousse:
- 200g (7 oz) high-quality dark chocolate, chopped
- 2 cups (475ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
For the Ganache (optional):
- 100g (3.5 oz) high-quality dark chocolate, chopped
- 1/2 cup (120ml) heavy whipping cream
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually stir in the boiling water until well combined. The batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Mousse:
- Melt the dark chocolate using a double boiler or in the microwave. Allow it to cool slightly.
- In a large bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream until well combined.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread half of the chocolate mousse over the top.
- Place the second cake layer on top and press down gently.
- Spread the remaining mousse over the top and sides of the cake.
Prepare the Ganache (if using):
- Heat the heavy cream in a small saucepan until it just begins to boil.
- Remove from heat and pour over the chopped chocolate.
- Let it sit for a few minutes, then stir until smooth.
- Allow the ganache to cool slightly, then pour over the top of the cake, letting it drip down the sides.
Refrigerate and Serve:
- Refrigerate the cake for at least 2-3 hours to allow the mousse to set.
- Slice and serve.
The cake can be made a day in advance and stored in the refrigerator.
Ensure the cake layers are completely cooled before assembling to prevent the mousse from melting.
- Category: Dessert
Keywords: chocolate mousse layer cake recipe