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Chocolate Mousse Layer Cake with Cocoa Chantilly

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A delightful dessert combining rich chocolate flavor with a light, airy texture, perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot water
  • 8 oz semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons powdered gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk and hot water. Mix until just combined.
  5. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool for 10 minutes before transferring them to a wire rack to cool completely.
  6. For the mousse: Heat the heavy cream and sugar in a saucepan until near boiling. Pour over chopped chocolate and stir until smooth. Bloom gelatin in cold water, heat briefly to dissolve, then stir into chocolate mixture with vanilla. Cool and refrigerate for at least 2 hours until thickened.
  7. For the Cocoa Chantilly: Beat heavy cream, cocoa powder, powdered sugar, and vanilla until soft peaks form.
  8. Assemble: Place one cake layer on a platter, top with mousse, add the second layer, and frost with remaining mousse. Decorate with Cocoa Chantilly cream and chocolate decorations.
  9. Slice and serve.

Notes

Serve chilled, and store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://diyprzepisy.com/chocolate-mousse-layer-cake-cocoa-chantilly/

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