Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans, or line them with parchment paper for easy release.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the room temperature eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth. Scrape down the sides of the bowl as needed.2 large eggs, 1 cup milk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- With the mixer on low speed, carefully and slowly pour in the boiling water. The batter will become quite thin; this is normal and contributes to the cake's moistness. Mix until just combined.1 cup boiling water
- Divide the batter evenly between the two prepared baking pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s crucial that the cakes are fully cooled before frosting.
- Place the finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl.8 ounces bittersweet or semi-sweet chocolate
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.1 cup heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.8 ounces bittersweet or semi-sweet chocolate, 1 cup heavy cream
- Gently whisk the chocolate and cream mixture starting from the center and working outwards, until it is completely smooth, glossy, and emulsified. This is your ganache base. Let it cool slightly but not set up.
- In a separate, chilled bowl, beat the slightly cooled ganache with an electric mixer until it thickens to a frosting consistency. You can add the powdered sugar and ½ teaspoon vanilla extract here and continue to whip until light and fluffy, resembling mousse. Be careful not to over-whip, as it can become grainy.2 tablespoons powdered sugar, 0.5 teaspoon vanilla extract
- If your cake layers have crowned, you can carefully use a serrated knife to level them so they are flat.
- Place one cooled cake layer on your serving plate. Spread a generous amount of the chocolate mousse frosting over the top.
- Carefully place the second cake layer on top of the first. Frost the entire cake – the top and sides – with the remaining chocolate mousse frosting, creating smooth or swirled textures as desired.
- Decorate your Chocolate Mouse Cake with chocolate shavings, fresh berries, a dusting of cocoa powder, or a dollop of freshly whipped cream, as per your preference.chocolate shavings, fresh berries, whipped cream
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Freezing unfrosted cake layers or individual frosted slices is an option for longer storage (up to 1 month).
