Easy Chocolate Mousse Cake
Three exquisite layers of chocolate in one beautiful and easy dessert: rich and decadent chocolate cake topped with a generous layer of velvety chocolate mousse and shiny chocolate ganache. A chocolate lover's dream cake!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 Cup All purpose flour
- ¾ Cup Granulated sugar
- ⅓ Cup Unsweetened natural cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ Cup Vegetable oil
- 1 Egg room temperature
- 1 teaspoon Pure vanilla extract
- ½ Cup Full-fat buttermilk room temperature
- ½ Cup Hot coffee or hot water
- 2 Cups Semi-sweet chocolate chips
- 2 ⅓ Cups Heavy whipping cream divided
- 2 tablespoon Powdered sugar
- 2 teaspoon Pure vanilla extract
- 1 teaspoon Instant coffee or espresso powder optional
- ½ Cup Semi-sweet chocolate chips for ganache
- ½ Cup Heavy whipping cream for ganache
- 3 Oz Fresh raspberries garnish
- 2 Oz Chocolate covered espresso beans garnish
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease and line a 6-inch cake pan with parchment paper.
- In a big bowl, sift out your all purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Now mix in your wet stuff: vegetable oil, egg, vanilla, and buttermilk. Stir till smooth. Pour in hot coffee or hot water and blend in. Pour batter into pan and tap gently to remove bubbles.
- Bake for about 25–30 minutes or until a toothpick in the middle comes out clean. Let cool in pan for 10 minutes before moving to wire rack.
- Prepare the chocolate mousse and ganache drip. Slice cake into layers if desired and fill with mousse.
- Pour ganache over the top, letting it drip down sides.
- Pop the cake into the fridge for at least an hour so mousse and ganache set.
- Wrap leftovers in plastic wrap and refrigerate for up to 3 days.
- To freeze, slice and wrap each piece first in plastic, then foil. Freeze up to 1 month.
- For mousse storage, keep in fridge tightly covered.
Notes
Use DIY buttermilk if needed: add 2 teaspoon white vinegar to ½ cup whole milk, stir and let sit for 15 minutes. For easy mousse or ganache, store-bought versions can work in a pinch.