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Chocolate Mousse Layer Cake

Chocolate Mousse Layer Cake
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Indulge in the rich flavors of this Chocolate Mousse Layer Cake, a dessert that delights chocolate lovers with its luxurious layers of dark and white chocolate mousses nestled between moist chocolate cake. Topped with a silky milk chocolate ganache, this cake is perfect for birthdays, anniversaries, or simply when you need a sweet treat. Not only does it impress visually, but its decadent taste will leave everyone craving more.

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
  • 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
  • ⅓ cup heavy cream

Instructions

  1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together eggs, milk, sour cream, vegetable oil, and vanilla until smooth. Gradually stir in hot water mixed with espresso powder.
  4. Combine wet and dry ingredients until just blended. Divide batter between prepared pans and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
  5. For the mousse: Heat 1 cup of cream in a saucepan until steaming. Whisk egg yolks with sugar and cornstarch until pale; slowly add heated cream to temper.
  6. Return mixture to the saucepan and cook until thickened into custard. Divide into two bowls; stir dark chocolate into one bowl and white chocolate into the other until melted.
  7. Whip the remaining cream to stiff peaks; fold half into each chocolate mixture to create mousses.
  8. Assemble by layering one cake layer with dark mousse, followed by white mousse. Top with the second cake layer and refrigerate for at least 4 hours.
  9. For ganache: Heat cream until steaming and pour over chopped milk chocolate; let sit before stirring until smooth.
  10. Pour cooled ganache over the chilled cake and decorate as desired before serving.

Nutrition

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