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Chocolate Mousse Layer Cake

Chocolate Mousse Layer Cake
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Indulge in the decadence of this Chocolate Mousse Layer Cake, a stunning dessert that combines rich chocolate flavors with airy mousses for an unforgettable experience. Perfect for birthdays, anniversaries, or any special occasion, this cake features moist chocolate layers topped with luscious dark and white chocolate mousses, all crowned with a silky milk chocolate ganache. Impress your guests and satisfy your sweet tooth with each delightful slice!

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup Dutch-processed cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup hot water
  • 4 large egg yolks
  • 2 tablespoons granulated sugar (for mousse)
  • 2 tablespoons cornstarch
  • 2 cups heavy cream (divided)
  • 3.5 oz dark chocolate, chopped
  • 4.5 oz white chocolate, chopped
  • 5 oz milk chocolate, chopped

Instructions

  1. Preheat oven to 350°F (180°C). In one bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, sour cream, vegetable oil, and vanilla until smooth. Stir dissolved espresso into the wet mixture and combine with dry ingredients.
  2. Divide batter between two greased and lined cake pans. Bake for about 35 minutes or until a toothpick comes out clean. Allow to cool completely before leveling the tops.
  3. For the mousse: Heat one cup of heavy cream with vanilla until steaming. In a separate bowl, whisk egg yolks with sugar and cornstarch until pale. Gradually mix in heated cream to temper yolks; return to saucepan and cook until thickened.
  4. Divide custard into two bowls; add chopped dark chocolate to one and white chocolate to the other. Stir until melted and smooth. Whip remaining heavy cream to stiff peaks; fold half into each chocolate mixture.
  5. Assemble by layering one cake layer in a springform pan followed by dark mousse then white mousse; refrigerate for at least 30 minutes to set before adding second cake layer on top.
  6. For ganache: Heat heavy cream until steaming; pour over chopped milk chocolate and stir until smooth. Cool slightly before pouring over the cake.
  7. Chill assembled cake for at least four hours or overnight before serving.

Nutrition

Find it online: https://cooknatalie.com/chocolate-mousse-layer-cake/

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