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Indulge in Heavenly Chocolate Layers

Indulge in Heavenly Chocolate Layers

Indulge in Heavenly Chocolate Layers with this decadent, moist cake wrapped in silky mousse and rich ganache.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake (3 layers)
  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 1 cup hot brewed coffee
For the Chocolate Mousse
  • 2 cups very cold heavy cream
  • 1 cup semi-sweet chocolate
  • 1 teaspoon vanilla extract
For the Ganache & Decoration
  • 200 g dark chocolate, chopped
  • 0.5 cups heavy cream
  • q.s. Extra chocolate chips
  • q.s. reserved mousse

Equipment

  • Three 8-inch round cake pans
  • Hand mixer or stand mixer
  • Offset spatula
  • Pastry bag with star tip (optional)
  • Heatproof mixing bowls

Method
 

  1. Preheat your oven to 175°C (350°F) and grease three 8-inch round cake pans.
  1. In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  1. In another bowl, beat eggs, buttermilk, oil, and hot coffee until smooth.
  1. Pour wet ingredients into dry ingredients and mix until just combined.
  1. Divide the batter evenly into the pans and bake for 25–30 minutes until a toothpick comes out clean.
  1. Let the cakes cool in pans for 10 minutes, then turn onto racks to cool completely.
  1. Chill the cooled layers in plastic for 30 minutes before frosting.
  1. Chill mixing bowl and beaters, then beat cold heavy cream until soft peaks form.
  1. Fold melted and cooled chocolate into the whipped cream with the vanilla until smooth.
  1. Place one cake layer on a serving plate and spread a generous layer of mousse on top.
  1. Add the second layer, more mousse, and then the third; spread mousse to coat the sides.
  1. Chill the cake for at least 1 hour to set the mousse.
  1. Heat ½ cup cream in a saucepan until simmering, then pour over chopped chocolate.
  1. Let sit for 2 minutes, then stir until smooth and shiny. Allow to cool slightly.
  1. Pour the ganache over the chilled cake and pipe mousse rosettes on top; add chocolate chips for decoration.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 55mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 2IUVitamin C: 1mgCalcium: 6mgIron: 10mg

Notes

To enhance flavor, always use hot coffee; it deepens the chocolate without adding coffee taste. Chill the cake layers for easier frosting and cleaner slices. If you have leftovers, store them covered in the fridge for up to 3 days; bring to room temperature before serving. To make it gluten-free, use a 1:1 gluten-free flour blend. For a healthier option, consider using whole wheat pastry flour or avocado in the mousse.
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