Chocolate Mousse Cake

Dark cocoa powder and unsweetened natural cocoa powder combine to make this moist, rich chocolate mousse cake. Cover the whole dessert with semi-sweet chocolate ganache and fill the cake with simplified chocolate mousse. The ganache and mousse can be prepared in advance if needed.

Last week, I was inspired to experiment with my s'more chocolate mousse. From my childhood, my mom used to make chocolate mousse for the holidays as an easy (but totally elegant) dessert. The combination of chocolate mousse with chocolate cake is downright divine in its own right.

It was my husband Kevin's birthday, so I made him a chocolate mousse cake. If you want to enjoy this cake, you'd better host a big party because- I promise you- it'll make you want to stay up all night eating it. Every time you open the refrigerator, it will call out your name.

Dark Chocolate Mousse Cake: 3 Parts

This intensely rich cake is composed of the following components:
A dark chocolate cake made from my chocolate cake recipe is actually a variation of my tuxedo cake. My cake has more structure when I substitute some sour cream for buttermilk in recent years.
Using fewer eggs and gelatin, I came up with a fluffy chocolate mousse filling. Real chocolate and homemade whipped cream are combined in this chocolate mousse filling. For those who don't want to make chocolate mousse, our whipped frosting would make an excellent alternative!
The cake can be topped with semi-sweet chocolate ganache, which consists of only 2 ingredients. It shouldn't take you long to become a chocolate ganache expert!

Chocolate Cake with Dark Tones

As a starting point, you can use this chocolate cake. Swap buttermilk for sour cream and reduce the hot liquid for a sturdier, moister crumb. It is important to use acidic ingredients in this cake like buttermilk and sour cream. For more information on baking powder versus baking soda, click here.) This cake has a natural dark chocolate taste, but you can enhance that taste by adding Hershey's Special Dark cocoa powder to the mix. The chocolate flavor is further enhanced by espresso powder and hot coffee. Coffee won't taste in the cake - instead, it will add depth to its chocolate flavor.
Why should hot liquid be consumed? As a result of the hot liquid, the cocoa powder blooms and dissolves. Hot water can be used instead of coffee if you don't drink it.
There are several options available to you! A two-layer cake can be made into a three-layer cake or a four-layer cake. Since there are over 4 cups of chocolate mousse to spread inside, I recommend 3 or 4 layers. Pans of 8 or 9 inches can be used. See the recipe notes for bake times.
To enhance the chocolate flavor, add a cup of chocolate chips. In the video, I left out the mini semi-sweet chocolate chips, but I used 1 cup (180g) in the pictures. The addition of them is optional but well worth it!
You can also see this exact cake batter baked as three layers in my chocolate peanut butter cake (try that one next!).

Worked on Chocolate Mousse

The chocolate mousse adds a rich and light difference to the dim chocolate layers. You want 6 fixings:

Boiling Water
Cocoa Powder - normal or dutch-process
Liquefied Chocolate - utilize two 4-ounce chocolate baking bars tracked down in the baking walkway
Weighty Cream
Confectioners' Sugar
Vanilla Extract

Whisk the boiling water and cocoa powder together. Fill with softened chocolate. The boiling water separates the chocolate, adding to the vaporous mousse consistency. Cocoa powder makes extra cocoa flavor. Overlay this chocolate blend into the whipped cream-a mix of weighty cream, confectioners' sugar, and vanilla concentrate.

Cook's Tip: The chocolate mousse should chill in the cooler prior to utilizing, so it's really smart to make it early or as the chocolate cake layers are cooling. The mousse is best cold, so I really suggest serving the cake cold. (Moreover, the cake is a lot simpler to gather on the off chance that the mousse is cold!)

Chocolate Ganache

I will not delve into a ton of insight regarding the chocolate ganache on the grounds that I have a total chocolate ganache instructional exercise for you! Like the chocolate mousse, utilizing unadulterated chocolate is basic. Hang tight for around 20 minutes for the ganache to thicken prior to pouring it onto the cake.

Step-by-step instructions to Assemble and Decorate Chocolate Mousse Cake

Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Put the base cake layer on your cake stand or serving plate. Utilizing a huge icing spatula, equitably cover the top with around 1.5 cups of chilled chocolate mousse. Top with a second cake layer and one more 1.5 cups of mousse. Top with the third cake layer then, at that point, spread one more 1.5 cups of mousse equally on top. (Save a huge spoonful of mousse for a flimsy morsel coat.) Top with the last fourth cake layer. Spread any leftover mousse around the sides as a scrap coat.

Run a seat scrubber around the cake to streamline it. Refrigerate the cake for no less than 1 hour and as long as 4 hours. Chocolate mousse is really cushioned, so the cake won't hold its shape except if it's appropriately chilled.

Pour ganache on top then, at that point, run a seat scrubber around the sides to streamline it. You can serve the cake right away or hang tight for the chocolate ganache to set. 🙂

And Cupcakes?

Rather than a major cake, you can make chocolate mousse cupcakes. Utilize my chocolate cupcakes recipe and divide the chocolate mousse and chocolate ganache recipes beneath. Fill the cupcakes with chocolate mousse involving my Sugar Plum Fairy Cupcakes for instance. Shower cooled cupcakes with ganache. Take that!