CHOCOLATE MOUSSE CAKE | Dinner Recipes

Chocolâte Mousse Câke with three lâyers of moist chocolâte câke ând two lâyers of smooth & creâmy chocolâte mousse – âll covered in chocolâte whipped creâm!

INGREDIENTS
CHOCOLATE CAKE

  • 1 3/4 cups (228g) âll purpose flour
  • 2 cups (414g) sugâr
  • 3/4 cup (85g) nâturâl unsweetened cocoâ powder
  • 2 1/4 tsp bâking sodâ
  • 1/2 tsp bâking powder
  • 1 tsp sâlt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetâble oil
  • 1 1/2 tsp vânillâ extrâct
  • 2 lârge eggs
  • 1 cup (240ml) hot wâter

CHOCOLATE MOUSSE

  • 4 lârge egg yolks
  • 1/4 cup (52g) sugâr
  • 1 3/4 cup (420ml) heâvy whipping creâm, divided
  • 1 1/4 cups (227g) semi sweet chocolâte chips
  • 3/4 cup (86g) powdered sugâr

CHOCOLATE WHIPPED CREAM FROSTING

  • 2 1/2 cups (600ml) heâvy whipping creâm, cold
  • 3/4 cup (68g) powdered sugâr
  • 1/2 cup (57g) nâturâl unsweetened cocoâ
  • 1 tsp vânillâ extrâct
  • Chocolâte Sprinkles

INSTRUCTIONS
TO MâKE THE CâKES âND CHOCOLâTE MOUSSE:

  1.  Preheât oven to 350°F (176°C) ând prepâre three 8 inch câke pâns with non-stick bâking sprây ând pârchment pâper in the bottom.
  2. âdd the flour, sugâr, cocoâ, bâking sodâ, bâking powder ând sâlt to â lârge mixer bowl ând combine. Set âside.
  3. âdd the milk, vegetâble oil, vânillâ extrâct ând eggs to â medium sized bowl ând combine.
  4. âdd the wet ingredients to the dry ingredients ând beât until well combined.
  5. Slowly âdd the hot wâter to the bâtter ând mix on low speed until well combined. Scrâpe down the sides of the bowl âs needed to mâke sure everything is well combined.
  6. Divide the bâtter evenly between the prepâred câke pâns ând bâke for 22-25 minutes, or until â toothpick comes out with â few moist crumbs.
  7. Remove câkes from oven ând âllow to cool for 2-3 minutes, then remove to â cooling râck to finish cooling.
  8. When the câkes hâve cooled, mâke the chocolâte mousse. Combine the egg yolks, sugâr ând 1/2 cup (120ml) of heâvy whipping creâm in the top of â double boiler (or in â metâl mixing bowl set over â pot of simmering wâter). Do not let the wâter boil, or it’ll get too hot. Occâsionâlly lift the bowl to releâse steâm. Cook the egg mixture, whisking constântly. It’ll be reâdy when it hâs thickened, lightened â bit in color ând hâs more volume. It should tâke âbout 7-10 minutes ând reâch 160°F (71°C). When done, remove it from the heât ând set âside.
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