This moist and rich dark chocolate cake is layered with light and creamy chocolate mousse and coated with chocolate ganache for the ultimate decadent chocolate dessert.
two 4-ounce semi-sweet chocolate barsfinely chopped
2cupsheavy whipping cream
2Tablespoonspowdered sugar
½teaspoonvanilla extract
Chocolate Ganache
two 4-ounce semi-sweet chocolate barsfinely chopped
1cupheavy whipping cream
Instructions
Chocolate Cake
Preheat your oven to 350°F. Prepare two 8 inch round cake pans with non-stick baking spray or grease and flour.
Add the sugar, flour, cocoa powder, espresso powder, baking powder, baking soda and salt to a large mixing bowl and whisk to combine.
Add the eggs, milk, oil and vanilla to the dry mixture and mix with an electric hand mixer, starting on low and gradually increasing to medium speed for 1 to 2 minutes until smooth. Set the mixer speed to low and slowly pour in the boiling water (or hot coffee). Mix on low until just combined.
Divide the batter between the pans and bake for about 35 minutes, until a toothpick inserted into the middle comes out clean. Let the cakes cool completely in the pan.
Chocolate Mousse
Add the cocoa powder to a medium bowl. Pour in the hot water and whisk to combine, then set aside.
Melt the chopped chocolate bars in a double boiler or carefully in the microwave in 15-20 second increments, stirring between each one, until melted. Pour in the reserved cocoa mixture and stir to combine, then set aside.
In a stand mixer fitted with a whisk attachment add the heavy whipping cream, powdered sugar, and vanilla and mix on medium-high speed until peaks form.
Using a rubber spatula, scrape the chocolate mixture into the whipped cream and gently fold to combine. Cover and refrigerate for at least 1 hour before using.
Chocolate Ganache
Warm the cream in a pot until just simmering. Pour over the chopped chocolate in a medium bowl and let sit for a few minutes to soften the chocolate.
Stir until smooth and let it sit for 20 minutes before using.
Assembling the Cake
Slice the cakes in half lengthwise to create 4 layers of cake.
Using an icing spatula, spread approximately 1½ cups of mousse on top of the first 3 layers of cake. Reserve around ½ cup of mousse to spread a thin crumb coat around the sides of the cake. Refrigerate for around 30 minutes to an hour to allow the cake to set up.
Using a rubber spatula, scrape the ganache out on to the top of the cake and use an icing spatula to spread it over the top and sides of the cake.
The cake can be covered and stored in the refrigerator for up to 5 days.