Chocolate Cake with Silky Mousse
Creamy, decadent, and light all at once — that’s the magic of this Chocolate Cake with Silky Mousse. This cake delivers rich cocoa flavor, tender crumb, and a mousse filling so smooth it practically melts on the tongue.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Granulated sugar
- 1/2 cup Butter, softened
- 1/2 cup Milk, room temperature
- 3 large Eggs, room temperature
Mousse Ingredients
- 1 cup Heavy cream, cold
- 1/2 cup Powdered sugar, sifted
- 1 tsp Vanilla extract
- 4 oz Semi-sweet chocolate, melted and slightly cooled
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with milk.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, then fold in the melted chocolate. Chill the mousse for 30 minutes.
- Place one cooled cake layer on a serving platter, spread mousse over the top, then place the second layer on top and frost with remaining mousse.
- Garnish with chocolate shavings or fresh berries, slice, and serve.
Notes
Store the assembled cake covered in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly and freeze for up to 2 months.