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
Hii Mrs Sally….
Me & my daughter so excited to make this recipe
But I have a problem….
I can’t find buttermilk…I just have dry buttermilk…
can I use dry buttermilk? & How many gr?
And how about consistently the cake? Should I add a milk ? Or water?
Thank you for the answer….stay safe & healthy always Mrs Sally
Hi Eni, dry buttermilk should work just fine in this recipe. Follow the directions on the box of dry buttermilk to make the 1/2 cup (120ml) buttermilk needed for this recipe. Hope you and your daughter enjoy the cake!
Hi!
1) Do I HAVE to wait for the cakes to completely cool before taking them out of the cake pans? I’m making two of these
2) I’ll be assembling the cakes tomorow, do you suggest I freeze them or refrigerate for the evening?
Hi Samantha, you can refrigerate them. All the make-ahead instructions are included in the Notes section of the recipe card. Hope you enjoy the cake!
I am so excited to try this. I have two questions – Would you recommend substituting the semi-sweet baking bars in the mousse and ganache for 60% baking bars (or even higher)? The darker, the better for me, but I do not want to mess with the integrity of either if not recommended. My second question is regarding the sour cream – I love the stuff, but my husband hates it, and somehow can detect it in ANYTHING. Could whole milk ricotta work as a substitute? Thanks in advance!
Hi Britt, you can use darker chocolate bars for a dark chocolate mousse and ganache — same amount. Instead of the sour cream, plain full fat yogurt or Greek yogurt would be your best substitute. Hope you enjoy the cake!
This is an amazing cake. The mousse and ganache are not overly sweet and were a big success with my buttercream hating household!
Hi,
If I use this recipe to make cupcakes, do I still need to only fill the cupcake liners half way full as described in the Moist Chocolate cupcake recipe?
Thanks!
Hi Nav, yes, we recommend only filling the liners half way. Enjoy!
Can the stacked cake be stored in the freezer before pouring the chocolate on top?
Hi Ilana, see recipe notes for our recommended freezing instructions!
Hi Sally! Can I design the cake and add the mousse and ganache one day before serving?
Hi Sally, all the make-ahead instructions are included in the Notes section of the recipe card. Hope you enjoy the cake!
I love your recipes and clear! Instructions! You are my first go to for desserts that I make every month to share with a group. This chocolate mousse cake was a big hit and so rich it may be a long time before I make it again. Loved the peanut butter filled brownie cookies and the blue berry lemon cake. I look forward to baking and sharing each month. Definitely time for the apple recipes. Thank you so much❣️
Not sure if my comment went through but it is OK if I only use normal unsweetened natural cocoa powder and not dark chocolate? Thanks!
Hi Nav, absolutely — the chocolate flavor will just not be as dark. See recipe notes for more details.
hi guys, I want to bake this cake for my birthday next Tuesday but I live in Finland and some how I wasnt able to find buttermilk. Is there any sub for it?
Hi Sally! You can make your own DIY version of buttermilk if needed – see recipe notes for details. Hope it’s a hit!
hi sally!
can you please tell me if you have tried flavored chocolate for the chocolate mousse?i was thinking using strawberry chocolate..but will it work?thank you.
also over the chocolate mousse,i was thinking putting slices of banana or and caramel sauce..would that be good combination?
Hi Demi, we haven’t tried using flavored chocolate for the mousse, but if you try it, please let us know how it turns out! Caramel sauce would be a delicious addition, very decadent!
I made this for my Brother in law for his Birthday. He loved it. I have to say it is one of the best chocolate cake I ever had and made. The only thing I did was use your chocolate butter cream from one of your other cake recipes to frost instead of the ganache
This cake is unbelievably delicious. It was a huge hit at my celebration yesterday.
Hi! Huge fan of SBA here! Been baking from SBA for many years now and I always get so many compliments. Always tell folks the recipe came from your site ☺️.
Question: I’m subbing the mousse for ice cream to make an ice cream cake. Would love to still cover the top with the ganache. Do you think that’s an option since I’ll need to keep the cake frozen till shortly before serving? If not can you recommend a better topping for ice cream cake? Thank you for sharing your passion with us here on your site.
Hi Ashley, ganache should still be fine! It just might be a little hard when you cut it. Enjoy!
I live in australia and don’t think I can buy ghirardelli choc can I use lindt
Hi Jan, any brand will work, just make sure you’re using pure chocolate baking bars.
This recipe is amazing, but if this comment section allowed for pics, you would see that I “nailed it”. My attempt looked like a rotten tree stump…mousse didn’t firm up enough and despite freezing it for a little while and inserting tons of straws, it kept bulging out in different directions…and the ganache I made had lumps of chocolate. It’s what’s on the inside that matters anyway, right?
I’ve made this cake several times and it’s so good.
I’ve had a request for white chocolate mousse- could I simply swap the chocolate for white chocolate ? Making the cake next weekend. Many thanks!
Hi Clarisse, we’ve actually never made white chocolate mousse before, so we’d recommend finding a white chocolate mousse recipe you love and using that as the filling. Or you might be interested in this tuxedo cake where we use white chocolate ganache between the layers. We’d love to know what you try!
Hi Sally, Ganache recipe here seems different. I have tried the ganache in your cake roll recipe and here you used 1 cup heavy cream which turns light than the one I have tried.
Hi Diana, this is our standard ganache recipe. It is slightly different than the chocolate cake roll topping.
I just want to say, without a doubt, YOU send the most delicious cake recipes. To me, I could just reach through this iPad & eat the icing. And cake.too. Yummy. A lot of calories but it looks easy & over the limit delicious. Again you’ve given something I can make for any gathering & be a crowd pleaser. A chocolate lovers dream.
Thank you
Paula
This cake received several “omg – this is the best cake I think I’ve ever eaten” when I made this for my friends bday. Literally- it is the best! Time consuming but very much worth it. I made three layers and baked it about 4 minutes longer, making sure to watch it closer as to not over bake. I also had to use half and half for the ganache since I didn’t buy enough heavy cream and luckily had it in the fridge (left over from the lemon cake I made from your site last week )
I’ve made this cake several times and it never disappoints. My husband and I both agree that it is the best thing I have ever made. It reminds me of a very luxe ice cream cake (with the mousse being the ice cream) because we mostly eat it chilled. I get so many recipes from Sally’s website and they have all turned out wonderfully. Her recipes are so concise and detailed. This is a great resource for fantastic recipes.
I made this cake for my wife’s birthday, and I can say without a doubt that this is the best cake I have ever crafted. Complemented by the Blueberry Crumble Ice Cream found elsewhere on Sally’s Baking Addiction, this duo is dynamic, decadent, and obsession-inducing. Expect family to offer high complements and be prepared for crowding around the counter.
Keep in mind that this is an all-afternoon commitment, with various cooling and combining steps. That said, the final result is a cake with three lovely shades of chocolate, all of which pair mostly wonderfully with fresh raspberries. Keep your recipe close and refer to it often. Instructions are deep and nuanced, and is a fun romp through nerdy kitchen conversation. Cheers!
Thank you so much Trina for coming back to me so quickly, I am about to start making it now..very much appreciated, many thanks
Hi, is the temperature setting using a fan assisted oven?
Hi Jack, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hi Sally! I ve made this recipe several times and it really rocks ! I always use 8inch pan (four layers cake, three mousse) I want to make it taller and I was wondering if it would be stable enough with 5 or 6 layers cake, 4 or 5 layers mousse and italian buttercream outside. Any thoughts? Tya
Hi Anna! If making a cake with that many layers, we recommend using cake dowels for extra support, like we do with our homemade wedding cake. Glad this one is a favorite for you!
Wow, the bar is super high now for my desserts—having made this one! My husband said if I was going to make a cake for him/Father’s Day, he’d like a “moist chocolate cake with chocolate frosting” But I knew this cake would be extra delicious with the mousse filling—and I was right!! I did not do the ganache as I knew my husband wasn’t a fan of dark chocolate. So I made a cream cheese chocolate frosting (thin layer) and it was perfect!! I must say too, these layers baked very nicely for me—they did not collapse once I removed them from the oven. My layers baked faster; mine were done at 15 min. Thanks Sally, this recipe- while time consuming-gave us yummy dessert for several days and I had even given some away (hard to do but I knew it was best to share )
I’ve made this cake and loved it and want to make it as cupcakes now. Is that something that would work?
You sure can! See section titled “What about cupcakes?” for more details.
I made this cake today and used raspberry jam in between the layers too. It’s sooo good.
Hi Sally, can we make this cake 2 days before actually cutting it? and put it in the fridge? Thank you!
Hi Sam, this cake will last in the refrigerator for up to 5 days, so that should work just fine. Make sure it is covered/stored in a container for best freshness!
Help I just made all 4 layers, made the mousse ,put it in the refrigerator for two hours and I just now put it in between the layers of the four layers . The cake is falling apart it’s crumbling what is wrong? I let the cake sit for about three hours to cool.
Hi Ginny! This is a very delicate cake, handle the layers with care! If it’s dry and falling apart, it may have been overbaked. Also make sure to always spoon and level your dry ingredients to avoid packing too much in which can lead to a dry cake.
Made this for a friends birthday and it was such a big HIT! Best chocolate cake I’ve ever had. I love that it’s not too sweet. Thanks for all your recipes Sally.
Cake turned out great! I will note for future bakers that I accidentally halved the amount of chocolate in both the mousse and ganache (twice since I’ve now made this cake again) because of the way the ingredients are listed. While this was fully my own mistake, I found it misleading that both chocolate amounts are listed as two 4 ounce bars rather than the total of 8 ounces chocolate. I always reread recipes before baking and considering I missed this more than once I thought it might be helpful for others to mention it. Guess I just need to make it a third time with the correct amounts of chocolate for the full experience!!
Hi. Does Sally use 4 8 inch or 9 inch cake pans when she bakes this cake? I know you can use either but I’m curious which she used? Thank you
Hi Ashley, we typically use 9 inch pans for this recipe. 8 inch pans would produce slightly thicker layers.