Chocolate Mousse Cake Recipe
Our decadent 3 layer chocolate mousse cake is covered in chocolate.
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Ingredients
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Cake Layers
Chocolate Mousse Filling
Chocolate Ganache
Method
Cake Layers
- 1
Prepare Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Carefully stir in boiling water until the batter is smooth.
- 5
Bake the Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Chocolate Mousse Filling
- 6
Melt Chocolate
In a microwave-safe bowl, melt the semisweet chocolate in 30-second intervals, stirring in between until smooth. Let cool slightly.
- 7
Whip Cream
In a large mixing bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
- 8
- 9
Combine Mixtures
Gently fold the melted chocolate into the whipped cream until combined, then fold in the beaten egg whites until no white streaks remain.
- 10
Chill Mousse
Refrigerate the mousse for at least 30 minutes to firm up before assembling.
Chocolate Ganache
- 11
Melt Ganache Ingredients
In a saucepan over medium heat, combine the semisweet chocolate and heavy cream. Stir continuously until the chocolate is melted and the mixture is smooth.
- 12
Cool Ganache
Remove from heat and let the ganache cool to room temperature before using.
Assembly
- 13
Layer the Cake
Once the cake layers are completely cool, place one layer on a serving plate and spread a third of the mousse filling on top. Repeat with the second and third layers.
- 14
Cover with Ganache
Pour the cooled ganache over the top layer of the cake, allowing it to drip down the sides. Spread evenly with a spatula.
- 15
Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing and serving.
