This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.
Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it’s downright decadent. And then add chocolate ganache to the mix? Have mercy.
This spectacularly rich chocolate cake is such a personal and reader favorite that I knew I had to include it in my cookbook, Sally’s Baking 101 (which has become a New York Times Best Seller!). The cakes chapter just would not have been complete without it!
It’s actually the first recipe in that chapter, and in the book it’s titled “Chocolate Ganache Cake: 2 Ways,” because I include a second filling option—peanut butter frosting instead of chocolate mousse, just like this recipe for dark chocolate peanut butter cake. Both versions of ganache-topped chocolate layer cakes have received such glowing reviews on my website, I simply couldn’t choose between them… so I found a way to include them both!
This cake basically demands a huge gathering because—trust me—you don’t want to be left alone with its temptation. It WILL call out your name each time you open the refrigerator.
Taunting you.
One reader, Judy, commented: “Don’t make this cake unless you want everyone who has a bite to request that you make it for every special occasion for the rest of time 🙂 I do four layers and follow the recipe exactly, and it has come out perfectly every time. I’ve already made at least ten of these cakes. Fabulous! ★★★★★“
One reader, Cecilia, commented: “OMG! This cake is absolutely divine! It’s a chocolate lover’s dream. The chocolate mousse is heavenly. I made it for my niece’s birthday and ended up making a four-layer cake. There were no leftovers. I don’t need any other chocolate cake recipe. This is it! Definitely the best! ★★★★★“
One reader, Brittney, commented: “This cake turned out amazing! I made it for a birthday party… and it was requested to be the new ‘party cake’! ★★★★★“
3 Parts to Dark Chocolate Mousse Cake
Let’s break down each component of this intensely rich cake:
- Dark Chocolate Cake: This is actually a variation of my tuxedo cake, which originated from my chocolate cake recipe. In recent years, I’ve found that replacing sour cream for some of the buttermilk gives the cake more structure.
- Chocolate Mousse: I researched simplified ways to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped cream. Or our whipped frosting would make a wonderful alternative filling if you don’t want to make the chocolate mousse!
- Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now!
Video Tutorial: Chocolate Mousse Cake
Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream!
Dark Chocolate Cake
Use this chocolate cake as the starting point. For a sturdier, yet moister crumb, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour cream and buttermilk is a must to properly leaven this cake. (If desired, see my posts on Baking Powder vs Baking Soda and Baking with Buttermilk for more information.) This cake has a natural dark chocolate taste, but to deepen that flavor, use a mix of natural cocoa and Hershey’s Special Dark cocoa powder. A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee. Rather, the two add depth to the cake’s chocolate flavor.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water.
You have options! You can make this cake into 2, 3, or 4 layers. I highly recommend 3 or 4 layers because there’s over 4 cups of chocolate mousse to spread inside. You can use 8 inch or 9 inch pans. The bake times are similar, see recipe notes.
A cup of chocolate chips adds even more chocolate flavor. I used 1 cup (180g) of mini semi-sweet chocolate chips in this pictured cake, but left them out in the video. They’re optional, but definitely worth the addition!!
You can also see this exact cake batter baked as three layers in both my chocolate peanut butter cake and chocolate raspberry cake (try one of those next!).
Simplified Chocolate Mousse
The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:
- Hot Water
- Cocoa Powder – natural or dutch-process
- Melted Chocolate – use two 4-ounce chocolate baking bars found in the baking aisle
- Heavy Cream
- Confectioners’ Sugar
- Vanilla Extract
Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream—a combination of heavy cream, confectioners’ sugar, and vanilla extract.
Whipped cream + our chocolate mixture. ↑
Fold them together to make our chocolate mousse filling. ↓
Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)
By the way, this chocolate mousse also makes for a wonderful alternate filling in homemade eclairs!
Chocolate Ganache
I won’t go into a lot of detail about the chocolate ganache because I have a complete chocolate ganache tutorial for you! Like the chocolate mousse, it’s imperative to use pure chocolate. Wait about 20 minutes for the ganache to thicken before pouring onto the cake.
How to Assemble & Decorate Chocolate Mousse Cake
Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. (Save a large spoonful of mousse for a thin crumb coat.) Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate cake for at least 1 hour and up to 4 hours. Chocolate mousse is pretty fluffy, so the cake won’t hold its shape unless it’s properly chilled.
Pour ganache on top then run a bench scraper around the sides to smooth it out. You can serve the cake immediately or wait for the chocolate ganache to set. 🙂
What About Cupcakes?
Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!
You can also use the chocolate mousse instead of pastry cream in homemade mille-feuille!
More Indulgent Chocolate Desserts
- Dark Chocolate Bread Pudding
- German Chocolate Cake
- Flourless Chocolate Cake
- Black Forest Cake
- Chocolate Lava Cakes
- Chocolate Mousse Pie
- Mint Chocolate Cake
Dark Chocolate Mousse Cake
- Prep Time: 2 hours, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 5 hours, 55 minutes (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time (see Notes). This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 3/4 cups (350g) granulated sugar
- 3/4 cup (64g) unsweetened natural cocoa powder* (see Notes)
- 2 teaspoons espresso powder (optional)*
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (113g/120ml) vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) semi-sweet mini chocolate chips tossed in 1 Tbsp flour (optional)
Chocolate Mousse
- 1/2 cup (120g/ml) hot water
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 2 cups (480g/ml) heavy cream, cold
- 2 Tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Chocolate Ganache
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped
- 1 cup (240g/ml) heavy cream
- optional, for garnish: fresh berries and/or chocolate shavings
Instructions
- Preheat the oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a large bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together. Set aside.
- In another large bowl using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the sour cream, oil, and eggs together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the dry ingredients into the wet ingredients, add the hot water/coffee, and whisk or beat on low speed until combined. Fold in the floured mini chocolate chips, if using. Divide the batter evenly among the prepared pans.
- Bake for 19–23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they cool—that’s expected.
- Make the chocolate mousse: In a small bowl, whisk the hot water and cocoa powder together until smooth. Melt the chopped chocolate in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into the melted chocolate and stir until thick and smooth. Set aside. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and gently fold together with a spatula. Do not overmix, as this could deflate it. Cover the mousse and refrigerate for at least 2 hours or up to 2 days. Makes about 4.5 cups (about 900g).
- Assemble the cake before preparing chocolate ganache: First, level the cakes (if needed): using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups (200g) of chocolate mousse. Top with the second layer, upside down, and evenly cover the top with the same amount of chocolate mousse. Top with the third cake layer, right side up, and again cover with the same amount of mousse. Top with final cake layer. Spread the remaining mousse on top and around the sides of the cake as a crumb coat. Run a bench scraper around the cake to smooth out the sides. Refrigerate for at least 1 hour and up to 4 hours. Prepare the ganache while the cake is chilling.
- Make the chocolate ganache: Place the chocolate in a medium heat-proof bowl. In a small saucepan, heat the cream over medium heat just until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour the warm cream over the chocolate and let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small spatula, slowly stir until the chocolate has melted and the mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Refrigerate the ganache for at least 30 minutes or up to 1 hour to thicken.
- Pour/spoon the thickened ganache on the chilled cake. Smooth the top and sides with an icing spatula. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make mousse filling, then continue with step 6. You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. You can freeze cake for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes for more information.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Double Boiler | Cake Stand or Cake Turntable | Large Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- 3-Layer Cake: You can also prepare this as a 3-layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean. Use about 2 cups of chocolate mousse between each layer.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the baking aisle at many grocery stores or online. If coffee isn’t your thing, you can leave out the espresso powder and use hot water instead of the hot coffee.
- Cocoa Powder: For the best dark chocolate flavor in the cake, I recommend using a blend of unsweetened natural cocoa powder (1/4 cup; 21g) and Hershey’s “Special Dark” cocoa powder (1/2 cup; 43g). Hershey’s Special Dark is actually a mix of natural cocoa powder (an acid) and Dutch-process cocoa powder (a base) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, so do not use ALL Dutch-process cocoa powder. For best results, use 3/4 cup (64g) natural or the blend of natural/Special Dark I used. For the chocolate mousse, you can use either unsweetened natural or Dutch-process cocoa powder (or the Hershey’s Special Dark).
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room-temperature ingredients are important. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Chocolate in Mousse & Ganache: Mousse & ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands.
Reader Comments and Reviews
I skipped the parchment paper on the bottom as I was all out. I greased instead. DON’T DO THAT! I had to start over as the chocolate chips fused to my pan. But now I have delicious, delicious crumbles. The cake is delicious and the mousse and ganache worked perfectly. I wish I could post a photo. I’m so chuffed with how it turned out.
Hi Emma, we’re so glad this cake turned out well for you! If you’d like, feel free to send us a photo at sally@sallysbakingaddiction.com — we’d love to see it!
Can this recipe be halved ?
Hi Sharon, yes, you should be able to halve this recipe for two 8 inch or 9 inch round pans.
Thankyou so much ! Can’t wait to try it out .
I’ve made this cake, myself recently. It’s just as delicious as it looks! So moist and very light with the mousse, also a great chocolate taste for those who love chocolate. I will be baking it again and again.
Thanks for your recipe.
Karin.
Literally it is the best ever chocolate cake recipe!!! I loved it❤️!
I did the mousse recipe as a filling for chocolate cupcakes with chocolate ganache topping and sprinkles. They were absolutely delicious. Half a recipe would be enough for 24 cupcakes. Or do a full recipe and then use your leftover cake scraps and mousse to make parfaits.
What we can use instead of egg please telll ????
Hi Soumya, we haven’t tested an egg-free version of this recipe, but do let us know if you give anything a try.
Hi Sally, I have made this cake a couple of times and everything about is just perfect. I am going to make it again for my husband birthday and since he is a whiskey fan I am wondering if I can add some whiskey to the batter? What do you think?
Hi Shadi, we haven’t tried adding whiskey or another alcohol to the batter — it may take some experimenting to ensure you’re not adding too much additional liquid to the batter. Some readers have had success adding alcohol to their ganache, however — you can reduce the amount of cream by 1-2 Tablespoons, and use alcohol to replace it. Warm the cream on the stove as directed, pour over chocolate, then add the alcohol before you stir it all together. Let us know what you try!
Hi can I know what type of chocolate is preferred? Compound or normal chocolate works best? The one that melts easily and does not get harden fast.
Hi Diane, pure, quality baking chocolate bars work best here for the mousse and ganache. You can typically find them in the baking aisle. Hope this helps!
Thank you so much for the reply appreciate it! Can’t wait to try this recipe out!
I don’t have Sour cream or Yogurt in the house…. Can I use more Buttermilk instead ? & would that B 1 ³/4 cup. Or less?
Thanking you in advance!
Hi Blimey, more buttermilk will be too wet for this cake batter, we recommend sticking with sour cream or yogurt if at all possible!
Hi Blimey, you would have cream for mousse and Ganache. If you have 3/4 cup extra , you could put a half teaspoon of lemon or vinegar to make sour cream. I hope this helps.
Karin.
Ohh ok. Thanks never heard of that substitute b4. I’ll have to give it a try.
Thanku!
Can I bake this In two 8 inch pans and cut them in half for the layers?
Hi Maria! You can divide this batter between three pans (see recipe notes), but there is simply too much batter to bake properly in only two pans. Divide your batter, bake two layers, and whatever batter isn’t in the oven keep loosely covered at room temperature until your pans are ready to be used again. I hope you love the cake!
Hi Maria, I have also made this cake and I only put batter in two 8 inch pans. My tip is cook at 160c for about 30 mins check with skewer. When just clean take out of oven and leave in pan for 15-20 min. Place on cooling rack, when cool, wrap and freeze. I do a day or so ahead. Take out day you’re filling and when still frozen cut in half. Place back in fridge until filling it to keep cold. I do this method for all layered cakes. I hope this helps.
Karin.
Hi Sally!
The cake looks delicious and I can’t wait to make it!
Just wanted to know if can freeze this cake, and make a mirror glaze on top of frosting. I wanted to make a galaxy glaze for my son’s birthday!
Hi Athithya, we’ve actually never tried a mirror glaze before, but we can’t see why it wouldn’t work. Let us know what you try!
Made this cake yesterday for a friend’s 60th birthday. Awesome cake. It was moist creamy dreamy all in one. Got a lot of compliments. Love love love it.
I love this recipe! I’ve used it so many times and it’s always a hit. I’m wondering if it’s possible to make this recipe as cupcakes! I’m having a party with a lot of little ones so I’m thinking it might be easier. Thanks!
Hi Jen, It sure is! See the section of the post above called “What About Cupcakes?”
Is this cake strong enough to hold up to your Oreo icing from another recipe? Or would it be better to stick to the triple chocolate as a base?
Hi Lauren, You can frost this cake with Oreo buttercream if desired!
Literally the best chocolate cake!!! I have made multiple times and always turns out amazing. This time I didn’t have chocolate bars but I had a huge bag of Costco chocolate chips so everytime it called for chocolate bars I used chocolate chips and honestly it worked perfectly!! I always add the espresso powder and coffee when called for because it really brings out the chocolate flavor. Parchment paper on the bottom of the pan is a must!!! I’ve skipped this step before and ended up with chocolate crumbles! I buy parchment rounds on Amazon because it’s easier. I also usually pipe buttercream decorations for whatever the occasion is. Last night was my daughters 3rd bday so we did Minnie Mouse. The buttercream compliments the ganache and is not overpowering. This has become my go to cake. Follow the directions and make sure you have enough time to make it properly and it will be amazing.
This is the second time I’ve made the cake and it is delicious. I do have a question though:
This is the second time I’ve made it and this time I used three 6” pans with cake strips. The cakes cooked up beautifully and I opened the kitchen door once to check for doneness. It was done so I waited until the cake just started to come away from the edges. They were flat, but once I took them out to cool the middle started to sink and the top looked a touch wrinkled. It was still cooked through.. I was wondering what might cause the sink when pulled out?
Thank you!!
Hi Jacey! Some sinking is normal whenever you’re working with cocoa powder in chocolate cake. Over-filling the cake pans or under-baking the cakes will result in more sinking. Your 6 inch cake pans would result in thicker layers that would be more prone to falling after baking. For best results we recommend sticking with the 8 or 9 inch pans in the recipe, or adapting the recipe to fit your smaller pans. Thank you so much for making this recipe!
Thank you soo much! It turned out to be amazing! ❤️
I over beat the moose it’s chilling in the refrigerator right now
Is there anyway I can remedy this ? 🙁
I love love love your recipes! This is the third cake I try and they’re always amazing! I had a problem though: my mousse did not hold up, it stayed mellow and could not hold the cake’s weight. I whipped the whipping cream until I got the right consistency but added the chocolate mixture hot, should i have chilled it before adding it to the whipped cream?
Hi Stephanie, we’re so glad to hear you’ve been enjoying our recipes! If the mousse was not very stable, it’s possible that it was over mixed when you added the chocolate mixture to the whipped cream. Over mixing can deflate and thin out the mousse. It’s also imperative to give the mousse time to chill in the refrigerator before using. Hope these tips are helpful for next time!
Thank you Lexi! I think I should have shilled my mousse more than two hours. The second day it was much better. And I’ll definitely retry it with less mixing.
Hi ! I live in Europe, and here the only cocoa powder we can find is Dutch-process. How can I adapt the recipe to make it work ? Should I use baking powder instead of baking soda, since Dutch-process cocoa powder isn’t acidic ?
Hi Laure, this recipe needs acidic natural cocoa powder, so do not use ALL dutch-process cocoa powder. It would take some recipe testing to tweak it so that you can use all Dutch-process. If you decide to do any experimenting, we’d love to know how it turns out for you!
Should the heavy cream be at room temp for the mousse?
Hi Bill! Cold heavy cream is best as it will whip better. Hope you love this cake!
Sally continues to impress. This is one of the best cakes that we have made- and we LOVE cake:)! It is a big time commitment as she has stated, but totally worth it. We make the cake and mousse the day before which made it quite manageable. I made it in 6 small pans so that we can give one to my sister’s family which worked very well. Thank you Sally! I will continue to look for more outstanding recipes on your website.
Thank you so much for this sweet review, Alisa!
Hi Sally, I wanted to ask you can i half your recipe, as I have 8inch springfoam pan.
Hi Alifiyah, you can use this Cake Pan Sizes and Conversions guide to determine how much batter you would need for your pan, but we caution against baking one thick layer of cake. The cake will likely bake unevenly and may collapse after baking. It’s best to bake multiple thinner layers.
Can the eggs be substituted with anything?
Hi Maya, we haven’t tested this recipe with any egg substitutes, but let us know if you give anything a try.
Hello Sally
I was inspired by your cake ideas and wondered if it is ok to make 4-6 layers of Choc Mud cake instead and fill it with both choc ganache and choc mousse in the middle.
Do you think it;s too rich ? do you have an alternate suggestion as to wht other cake can i pair with Choc Mud cake ?
Thankxxx
AT
Hi AT, It sounds delicious and if you really love chocolate then it wouldn’t be too rich! The one thing I would caution you about is that a mud cake can be very heavy. So if you plan to stack 4 (or more) layers, the mousse may start to get squeezed out from between the bottom layers. Without knowing your exact cake recipe I can’t say for sure if this will be a problem, but make sure the mousse is sufficiently chilled and if the cake is not too heavy then go for it!
My family LOVES anything chocolate it’s an addiction. Whenever we have an occasion, I try to find a more chocolatey recipe than the ones I previously did, and last week I chose this cake. It was literally P E R F E C T I O N. From the fluffy and moist cake, the light and chocolatey mousse, to the rich and decadent ganache. I seriously have no words to describe how amazing it was except to tell you that I made it again this week!! The only thing I changed is that I used two 9 inch pans and cut them both down the middle to create 4 layers. Thank you Sally for this recipe and all the explanation on the difference between the cocoa powders. I found that really helpful! Definitely going to try it again!
Thank you so much for this glowing review, Rim! We’re so happy to hear that you loved this cake.
My family LOVED this cake! Do you recommend a vanilla/yellow cake recipe that can be as moist and yummy?
Hi Jody! Here are our well-loved recipes for Vanilla Cake and Yellow Cake.
I need to feed 36 people a slice each of cake. Could I make this into a
square cake? Would that get me more slices. I am not a cake maker, so any assistance would be appreciated.
Many thanks
Michele
Hi I used a mix of 55% and 64% coverture chocolate to make the mousse. And it tasted heavenly. Absolutely delicious. Thank you so much, Sally!
very good!! but the mousse frosting makes alot, i halfed the whole recipe but i could have only made a third of the frosting because it makes alot.. but still awesome!