Decadent Chocolate Mousse Cake

Ingredients:

For the Chocolate Cake Layers:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the Chocolate Mousse:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate, chopped
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate, chopped

For Decoration:

• Cocoa powder, for dusting
• Chocolate shards or curls

Instructions:

1. Preparing the Chocolate Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

2. Preparing the Chocolate Mousse:

1. In a heatproof bowl, combine the chopped chocolate and 1/4 cup of the heavy cream. Melt the chocolate mixture over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool to room temperature.
2. In a separate bowl, whip the remaining 3/4 cup of heavy cream with the granulated sugar and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the cooled chocolate mixture until fully combined and smooth.

3. Assembling the Cake:

1. Place one layer of the chocolate cake on a serving plate or cake board. Spread the chocolate mousse evenly over the cake layer.
2. Top with the second layer of cake. Refrigerate the cake for at least 1 hour to set the mousse.

4. Preparing the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl.
2. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.

5. Decorating the Cake:

1. Pour the slightly cooled ganache over the top of the cake, letting it drip down the sides.
2. Dust the top of the cake with cocoa powder.
3. Decorate with chocolate shards or curls.

6. Storing:

1. Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
2. Freezing: The cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Tips:

• Ensure the cake layers are completely cooled before assembling to prevent the mousse from melting.
• Use high-quality chocolate for the best flavor.
• For an extra touch, add a layer of fresh berries between the cake layers.

Enjoy this Decadent Chocolate Mousse Cake, a rich and indulgent dessert perfect for any special occasion!