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
This is a wonderful cake recipe. What is the fat content of the Heavy Cream used? I don’t live in the US so I’m looking for a UK equivalent. We have double cream and single cream but double cream has a much higher fat content than Heavy Cream and I think single cream has less so I’m not sure what to use for the Ganache and Mousse.
What would you recommend?
Hi Eva, heavy cream in the US has a fat content of at least 36%
It’s my first time baking a cake and I couldn’t resist on trying making this beautiful cake. since it’s hard to find sour cream in my country could I replace it with plain yogurt?
Hi Ali, yes, plain yogurt will work in place of the sour cream. Hope you enjoy this cake!
Hi Sally… This recipe is really wonderful. I’ve made it several times and it has been a hit always. Just one problem. While the cake tastes really delicious, its a little difficult to demould the cake and frost the cake. It is really brittle and fragile. I have tried everything. The cake turns out soft and yummy but handling it is quite a task. It crumbles immediately. What changes can I make to the recipe so that it is easy to handle? The cake breaks easily. I live in Goa, India. We have a tropical humid climate here. Please help.
Hi Pallavi, 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 crumbly cake. Generously spray your cake pans and use parchment paper rounds to help ensure a seamless removal of the cakes from the pans.
Non-alkanized cocoa powder is not available where I live, only raw or dutch process. Do I need to change the recipe to adapt for dutch process?
Hi Sam, Unfortunately, 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 and still get great results. You can learn more about the difference between the two here. If you decide to do any experimenting, we’d love to know how it turns out for you — sorry we can’t help more!
Hello! Looking to make this for my daughter‘s birthday next week and I’m looking for that Hershey’s special dark cocoa powder. I can’t find it on Amazon at all. Do you have an image of what it looks like or a suggestion of where I can purchase it?
Hi Krista, you can typically find it at many grocery stores (in the baking aisle) or online: https://amzn.to/3CJ24cd Hope the cake is a hit!
This cake turned out incredibly well! I don’t typically make layer cakes and was worried it would go wrong somehow. Nope! It went together exactly the way the recipe said. Now I have future requests for this cake. Question: could I add peanut butter to the mousse?
Hi Joanne, we’re so glad the cake was a hit! You can try with the mousse filling from these homemade eclairs—1.5x the mousse recipe should be plenty.
That peanut butter filling was delicious! The reviews were overwhelmingly “this is the best cake I have ever eaten”.
One of my coworkers loves salted caramel. Do you have a (salted) caramel mousse/filling recipe? Preferably without gelatin as I’m not familiar with it.
Hi Joanne, we don’t have a salted caramel mousse recipe at this time, but you may love this salted caramel frosting!
Hershey’s “Special Dark” cocoa powder is sold out everywhere. I have Guittard Unsweetened Cocoa Powder. What else can I use as a substitite?
Hi PG, you can use all unsweetened natural cocoa powder instead. The cake will still have a nice, deep chocolate flavor. Enjoy!
Any ideas on adding a crunch layer or two? Fuelletine or sable perhaps to break up the soft?
Hi Melanie, we haven’t tested anything, but you could try adding a crunchy element with the mousse between the layers. Let us know if you do any experimenting!
This mousse filling was good but isn’t it just a whipped ganache rather than a mousse? When I added the coffee water to the chocolate, it got very thick (I was almost worried that it had seized and would not fold into the cream) but by folding in very small amounts of cream at a time, it did blend. My mousse was more grainy than creamy but tasted fine.
I want so desperately to make this cake tomorrow. Sally, I have no baking chocolate, and I live way out of town. Can I use semi sweet chocolate chips in place of the baking chocolate? And if so, what measurements? I will come back to comment on how it turns out. Many thanks
Hi Rayne, the mousse & ganache will only set if the correct chocolate is used. You can use high quality chocolate chips if needed (we prefer Ghirardelli semi-sweet chocolate chips), but we recommend waiting until you can use pure chocolate baking bars.
Love this recipe, but I have one problem: it’s HUGE! Is there any way it can be made any smaller?
Hi Judy, You could make this as a 6-inch cake. We’d recommend using this chocolate cupcakes recipe as the batter to make a 3 layer 6 inch cake. See our 6 inch cake recipes post as a guide. Halve the chocolate mousse and ganache from this recipe so there’s just enough. Hope this helps!
Your triple chocolate cake recipe states that you can use the same amount of instant coffee instead of espresso powder. Is that also true of this recipe?
Hi Jess, yes! That will work just fine here.
Loved it! Clear instructions as always – followed them exactly and it turned out perfectly!
Hi don’t mind me, I just forgot where to find your email. Are all of your videos just edits or do you have any longer ones where you walk through the recipe?
Hi, yes, I do have some full video tutorials where I walk you through all the steps. You can browse all my videos here or on my Youtube channel.
Hello! This looks wonderful but I am wondering if anyone has tried it using dark chocolate chips instead of semisweet. We definitely prefer darker chocolate in my family. Can’t wait to try it!
Hi Maria, you can use dark chocolate chips in the cake if you prefer.
I really struggled to fold the chocolate into the whipped cream for the mousse…the chocolate was clumpy and almost ended up like a chocolate chip mousse. Still delicious, but not sure what I did wrong!
Excellent cake! I do wish the pop ups and the page refreshing were not so distracting.
Hi Lisa, We don’t allow pop ups on our website. If you are trying to SAVE the recipe, a pop up will come up asking you to sign in so you can save it. If it’s something else, we wonder if there was a spammy ad campaign that somehow got through, so we will let our ad network know. In the mean time, try refreshing the page and see if that helps clears it! Sorry for any trouble.
Hi sally, I would like to make this recipe. Can I use 6 in total an instead of 8 inch pan for this same recipe?
Hi Ry, For a 6-inch cake, we’d recommend using this chocolate cupcakes recipe as the batter to make a 3 layer 6 inch cake. See our 6 inch cake recipes post as a guide. Halve the chocolate mousse and ganache from this recipe so there’s just enough. Hope this helps!
Hi! I’m wondering if i can switch out the 1/2 c of hot water in the mousse for 1/2 c of hot coffee? I want to try to make a mocha mousse filling!
Hi Becca, we don’t see why not–let us know how it turns out!
Hi Sally! We absolutely love this cake, but id like to make exactly this one for my sons birthday. Does this cake need much adjusting for a 40×30 sheet cake?
When I first made this cake a few weeks ago I thought I must have made a mistake, because it was so unbelievable moist and soft. So I panicked a little when everyone loved it and someone requested it as there own birthday cake.
So today I made it again, and I can honestly say that it was no mistake – this is indeed the softest, most tender cake I ever tried, and it is delicious beyond compare!
We’re so happy to read this, Kate. This cake is definitely a favorite.
Made these into cupcakes and they were an absolute hit! Gone in seconds. Would definitely make again.
This is by far the best recipe for chocolate cake I have ever made! I made it for Christmas Day and my daughter loved it.
I have been making this cake for years. I have made it several dozen times at least. It’s my go to and basically the only chocolate cake I make now. Everyone raves about it! Definitely use good chocolate as that makes a difference. I never use the coffee as we don’t drink it but I probably will try it once to see the difference
I have also frozen it at multiple stages (just the cake, cake & mousse layers, finished product) and it always turns out great.
I keep at least one of these finished in the freezer all the time so I can take it out if we have unexpected guests.
Just LOVE this cake.
Thank you!
I use this recipe all the time and it is a complete hit! I am planning to make it in a sheet cake form. Can you tell me how many cups of batter this recipe yields?
Thank you!
Hi Jody, This recipe yields about 6 cups of batter.
I loved this recipe so much! I have used it for my birthday cake and my sister’s wedding cake and it was always a hit.
Anyway, can I use the cake base recipe for small cake pan business? Or should I use your chocolate cupcake recipe instead?
I have tried both recipes, but I like this one better. I just don’t know if this will work on small pans
Hi Pau, you can certainly make a smaller cake with this recipe. This cake pan sizes and conversions guide will be helpful! You might also like this recipe for a 1 layer chocolate cake or this small chocolate cake.
Can i use this recipe to make small cake pans?
Hi Pau, you can certainly make a smaller cake with this recipe. This cake pan sizes and conversions guide will be helpful! You might also like these recipes for a 1 layer chocolate cake, and small chocolate cake.
I love this recipe so much it is our families go to for any special occasion. We now have a little boy that is allergic to eggs. Do you have a recommendation for egg replacement? I know there are a bunch out there, it’s always hit or miss with replacing it. Would love to hear your recommendation.
Hi Amanda, we haven’t tested this cake with any egg substitutes, but let us know if you do any experimenting. We don’t have much experience with egg substitutes.
I haven’t tried it on this particular recipe, but I’ve used “Just Egg” in many baking recipes and it seems to work really well. It’s made from mung beans and it available at HEB and Whole Foods where I live.
I made this for my daughter’s 17th birthday yesterday. It was a huge hit with everyone. I followed the exact instructions and it turned out beautifully! The cake was moist, the mousse was creamy and a perfect consistency and the ganache gave a fantastic finishing touch. The only difference I noted was the cooking time for my 3 cakes. Mine were done right at 18 minutes! Thank you for all the details!
We’re so glad this cake was a hit, Nahid!
Imreally love these types of cakes and specially the chocolate bread pudding perfectly.
I made this exact recipe as cupcakes. I baked two dozen + 1 and filled them with the dark chocolate mousse and frosted with the cupcakes with whipped chocolate ganache! This recipe is 10 out of 10! It was a total hit with my family and friends not one was left. I posted pictures on my instagram page- mrs._joseph. So so good!
Could I make this recipe with 6 inch cake layers?
Hi Colleen, for a 6-inch cake, we’d recommend using this dark chocolate cupcakes recipe as the batter to make a 3-layer 6-inch cake. See our 6-inch cake recipes post as a guide. Halve the chocolate mousse and ganache from this recipe so there’s just enough. Hope this helps!
This is my kids’ favorite cake. I’ve made it countless times. I find that chilling the mousse for 2 hrs makes it difficult to spread in between cake layers. Would it be ok to use directly after making without chilling?
Hi Grace, if it seems firm enough, then certainly. Otherwise a shorter chill time may work well.