For an extra rich flavor, this incredibly delicious dark chocolate mousse cake mixes dark and unsweetened natural cocoa powder. Simple chocolate mousse is filled into the cake, and semi-sweet chocolate ganache is spread over the entire confection. You can make the mousse and ganache ahead of time if necessary.
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder* (see note)
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
- optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
- optional garnish: fresh berries and/or chocolate shavings
Chocolate Mousse.
- 1/2 cup (120ml) hot water
- 1/4 cup (22g) unsweetened cocoa powder* (see note)
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
- 2 cups (480ml) heavy cream or heavy whipping cream
- 2 Tablespoons (15g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Chocolate Ganache.
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
- 1 cup (240ml) heavy cream or heavy whipping cream
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Instructions:
Step:No:01
Turn the oven on to 350°F, or 177°C. Four 8- or 9-inch cake pans should be greased, lined with rounds of parchment paper, and then again with parchment paper. The cakes come out of the pans more easily when parchment paper is used. (If this helps, check out the video and post about using parchment paper circles for cakes.)
Step:No:02
Prepare the cake: In a large basin, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Put aside. Mix the oil, eggs, and sour cream on medium-high speed until well incorporated, using a whisk or a handheld or stand mixer with a whisk attachment. Mix in the vanilla and buttermilk after adding them. After adding the hot water or coffee and pouring the wet components into the dry ingredients, mix or beat on low speed until the batter is well blended. If using chocolate chips, fold them in.
Step:No:03
Evenly distribute batter amongst four pans. For 19–23 minutes, bake. Watch your baking time as they differ. When a toothpick inserted in the center comes out clean, the cakes are done.
Step:No:04
After taking the cakes out of the oven, place them on a wire rack. Let it cool down in the pan completely. It's normal for the cakes to slightly sink in the center as they cool.Step:No:05
Make the chocolate mousse while the cakes are cooling so it may set and be ready when the cake layers are. The mousse can also be made a day or two in advance. Mix the cocoa powder and hot water with a whisk. Put aside. Melt the chopped chocolate bars in a microwave or double boiler. If using a microwave, put the chopped chocolate in a medium-sized bowl that can withstand heat. In the microwave, melt in 20-second intervals, stirring after each to ensure smooth and fully melted consistency.Melt chocolate; pour hot water/cocoa mixture into chocolate; swirl until smooth and thickened. Put aside. Beat the heavy cream, confectioners' sugar, and vanilla extract together on medium-high speed for 3–4 minutes, or until medium peaks form, using a hand mixer or a stand mixer with a whisk attachment. Between soft or loose peaks and rigid peaks are medium peaks. Add the chocolate mixture and gently fold together with a spoon or rubber spatula. Prevent overmixing as this may cause the mousse to thin or lose its volume. For at least two hours and up to two days, cover the mousse and refrigerate. Yields around 4.5 cups of chocolate mousse.
Step:No:06
Layers should be assembled before making the chocolate ganache: First, level the cakes if necessary by slicing a thin layer off the tops using a large serrated knife to make a smooth surface. Throw away (or crumble on top of ice cream!). Arrange a single cake layer onto your serving plate, cake turntable, or cake stand. Spread roughly 1.5 cups of chocolate mousse evenly over the top using a wide icing spatula. Place the second layer on top, then equally spread 1.5 cups of chocolate mousse on top.Place the third layer of cake on top, and then equally distribute another 1.5 cups of mousse. For the thin crumb coat, save a generous spoonful of the mousse. Place the last layer of cake on top. Any leftover mousse should be used as a crumb coat around the edges. To even out the crumb coat, go around the cake with a bench scraper. Chill the cake for a minimum of one hour and a maximum of four hours. In the meantime, make the ganache.
Step:No:07
Chocolate Ganache: Fill a medium heatproof basin with chopped chocolate. In a small saucepan, heat the cream over medium heat until it starts to simmer softly. (Remember not to let it boil quickly—that's too hot!) To gently soften the chocolate, pour over and let settle for two to three minutes. Stir the ingredients very slowly until the chocolate has melted and it is smooth, using a metal spoon or small rubber spatula. The chocolate will melt with the cream more quickly if it is chopped finely. Never microwave something if it's not melting. See Troubleshooting Chocolate Ganache if necessary. After the ganache mixture is smooth, allow it to sit at room temperature for 20 minutes before spreading it over the chilled cake.
Step:No:08
Spread or ladle ganache over cold cake. Using an icing spatula, smooth the top, and using a bench scraper, smooth the sides. Add an optional decoration, such chocolate shavings or fresh berries, on top. Cake can be served right away or chilled for up to four to six hours. Cake can be cooled or served room temperature.
Step:No:09
Keep any remaining cake tightly covered and refrigerated for up to five days.more details for recipes:https://sallysbakingaddiction.com/dark-chocolate-mousse-cake/
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