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
Hey. I tried the recipe today but the cake texture wasn’t right .. it was dense and rubbery seemed raw but it was baked. I added 300 grams granulated sugar I don’t know if that was the reason behind the texture please let me know! The cake tasted amazing though
Hi Mahi! Usually a dense, rubbery cake has been over-mixed. Be very careful to just mix the batter until combined. Here’s more tips for preventing dense cake!
Hi Sally, could I use the receipe for the chocolate mousse with white chocolate? Last time I made this receipe, the mousse itself was very tasty to serve as a standalone desert.
Hi Michaela, 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!
Does the melted chocolate need to cool down before mixing with whipped cream? whipped cream deflated after i pour the melted chocolate and the mousse became runny.. should i re-whip?
Hi Sharon! No need to let it cool, we always mix it right in. When you whipped cream, sugar, and vanilla together did you get it to reach medium peaks? Then when you combine this whipped mixture with the chocolate be careful to very gently fold them together. Over-mixing at this step will deflate/thin out the mousse. You can try to re-whip it, but the texture likely won’t be the same.
This is hands down the best chocolate cake EVER. I literally dream about it every day So much so I think I’m going to make it again this week because I don’t want to wait for a special occasion! Thanks for such detailed instructions and info, I’ve learned so much about baking from your blog and recipes. I was afraid this cake was going to be a bit tricky but it wasn’t.
Thank you Sally for sharing this recipe! This is the best cake I ever made, was a big success 🙂 The chocolate mousse is genious!
What can i replace sour cream with?
Hi Amy, Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute. Enjoy!
Hi Sally I am planning to bake this cake in an 8inch pan. Can I half the cake recipe and once baked cut the cake in half. I am planning to make 2 cakes one after the other therefore will have 4 layers
Hi Nila, these are pretty thin cake layers to begin with, so we fear it would be difficult to try and slice them in half. It might be easiest to make the full recipe as is, and then freeze two of the layers for another time!
So I am making a sheet cake version layered for 40 people. Should i triple the recipe?? Also will the baking time change by how long?? 1/2 inch thickness each sheet pan.
Thank you
Hi Angela! It depends on the dimensions of your pan and how many layers you’re planning to make, but you can use our handy Cake Pan Sizes & Conversions guide to help scale the recipe as needed. Bake time will also vary, but keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Sally,
I’m actually asking about the wood cake stand I’d love to get one where did you purchase it please?
Of course I’ll be making this cake!
I love chocolate and use your ganache recipe often. I whip it and fill my chocolate surprise cupcakes.
Thanks for a reply.
(*_*)
Michelle
Hi Michelle! This stand is from Sur La Table but it doesn’t appear to be on their site anymore. Hope you love this cake!
I love to bake & this was without question the best cake I’ve ever made. Every element was exquisite! I made the sponges in advance & froze them so I had less work on the day. I will definitely make this again. As I had 9” tins I made 3 layers
Thank you so much for the kind comment, Louise — we’re thrilled this was such a hit for you!
Absolutely loved this cake! Would definitely recommend this cake to everyone, it went down a treat and was so simple to follow, even as a beginner baker. It tasted exactly as described and the cake is moist and fluffy which balances beautifully with the light and airy mousse and the rich dark chocolate ganache.
Giving a neutral rating. The recipe I use is very similar to this one but it is perfect so I will never diverge from it. Wanted to use a chocolate mousse filling but this mousse is not very good. I think there should be a nice balance of richness, especially when having multiple components on chocolate and the mousse was too bitter and not sweet enough. It may be the type of chocolate I use (Valrohna) but I would have been better off omitting the cocoa powder altogether. Also I never recommend a chocolate ganache for icing, att 72 degrees F it’s to soft enough for a cake only soft immediately after your ice it. After that its like eating a bar of chocolate, add some butter an glucose and it keeps it soft and it makes it more flavorful
Evan,
Thanks for your comments. You mentioned adding butter or glucose to the ganache. Do you have an amount that you would recommend?
Hi Sally! I made the cakes tonight (they’re hanging in the fridge, looking great) and I’m going to make the mousse and assemble over the weekend.
I have a question about the mousse: I know the cream, bowl, and whisk all need to be super cold to make good whipped cream, but do I need to be cautious about folding warm chocolate into the cream? Does the chocolate need to cool to a certain temperature first?
Thanks so much for all your recipes and great instructions. I couldn’t boil water before the pandemic, but thanks to your site, I have discovered the joys of baking, and I’m excited to keep leveling up.
Hi Brandon, as long as the chocolate isn’t piping hot, it should be incorporate well into the cream once it’s whipped. The bigger concern is over-mixing the two together – so be careful to mix them gently. We hope you love this cake, thank you so much for making our recipes!
I have made this cake multiple times and done everything right yet it always falls apart even after refrigerating it overnight. I always get uneven layers and it crumbles so bad no matter what.
I just made it and had the same issue! I’m going to freeze it and see if that helps at all but wondering what I did wrong! It tastes delicious at least 🙂
I go for 3 slightly thicker layers of cake vs 4 and it holds together and more even. Making the filling ahead of time so it has more time to set up and the cakes to be completely cool also seems to help. My friends love this cake so it’s becoming a staple in the rotations of birthdays and special events.
Hello Sally. Thx for the recipe.Have tried other yum recipes. Planning on trying this one now. I however have just two 8” baking pans. So shall have to bake in two batches . Wanted to know if the remaining cake batter could be left on the counter top , until the cakes are well cooled in the cake tin(as mentioned).. which shall take a while. Would it be ok to keep it out for a couple of hours? Don’t want to mess it up . Thanks in advance.
Hi Sheela, you may bake the first two layers and keep the remaining batter covered at room temperature while the first 2 layers bake. Hope you enjoy the cake!
Ohhhh my!!!! Just tried this today for my parents’ anniversary and it was insanely delicious!!!! Super rich and decadent. Everyone said it was the best chocolate cake they have ever eaten! I made it gluten free by swapping out flour for Cup4Cup. I was a little nervous since I haven’t tried doing that before (I usually stick to recipes designed for GF), but I read up ahead of time and decided to go for it. The key is to match the measurement by weight instead of matching the number of cups. Since C4C is great in pastries and I had some on hand, I decided it was my best option for a substitute. Came out perfect – moist and soft and dreamy! I’m sure all the extra fats in this recipe helped it to avoid the stereotypical dried out gf dessert problem too. Thank you for this awesome recipe!
Hi Sally! I love your recipes – I’ve made at least 10 of them and they’ve always turned out great. I’m a novice trying to understand the science of baking (and *why* things work) so that I can generalize my knowledge to future recipes – how is it that the chocolate won’t seize when you mix in the water and cocoa powder mix?
I’m making this recipe next weekend for my partner’s birthday and am looking forward to it!
Thanks.
Hi Jess, thank you so much for visiting our site and trusting my recipes! We appreciate it so much. Since the chocolate is already melted and the water is mixed with cocoa powder, there’s little risk that the chocolate will seize. It’s usually plain water that’s the issue.
Hi Sally! I am wanting to make the mousse, but looking to substitute the heavy cream, would coconut cream be ok? I unfortunately can’t have heavy cream and I’m worried that the dairy free heavy cream won’t work so well so I thought about trying coconut. Thanks!
Hi Christina, we’ve only tested the recipe with heavy cream, but if you try that substitution, let us know how it goes.
Hi Sally,
Can gelatin be used to stabilise the mousse? I have to make a double barrell cake and im scared if its left outside for too long it might collapse..thanks 🙂
Hi Zakiya, we haven’t tested this mousse with gelatin — we find it to be plenty sturdy without. Hope you enjoy the cake!
Hi Sally. I have been wanting to make this cake recipe for awhile now, but i didnt have all the ingredients it called for. I did a shopping trip just for this, and I want to make it asap. I clicked on the ‘print’ icon on your website to print the recipe, but I noticed that the image was a broken link. Can you check this out for me please? I know its not a huge ordeal to not have the image, but with me it does help when i can look at the image and see what the cake is supposed to look like as I make it. Thanks so much.
Hi Rayne! It seems to be working just fine on our end – so sorry you’re having trouble. Perhaps it would work for you in a different browser. Hope you enjoy this cake!
First off, I am so grateful for your site! YOU have really kicked up my cooking several notches. Thanks to your easy to follow instructions and videos, I no longer buy bread from the store!
I am planning on making this for my soon to be 6 year olds birthday. He’s as chocolate crazy as me. I currently only have 2 bars of Bakers semi sweet bars. But, I also have 2 bars of milk chocolate Ghirardelli. I’m only doing online shopping and I fear if I order more it won’t be here in time. Could I sub the milk chocolate bars in the ganache or the mousse? If yes which would you recommend? Thanks!!
Hi Kristine, it would work in either! The mousse or ganache will taste sweeter, of course.
Hi! can I fill this all in one pan?
Hi Jai, we don’t suggest it. The cake would take a very long time to cook through and would potentially collapse. Best to stick to 3 or 4 layers for best results!
We decided to make the mousse a day early just to be safe. However, our mouse turned out bitter tasting, I mean, I guess like the semi-sweet chocolate. We used Bakers semi-sweet squares, 56% cocoa. I thought it would be more sweet and also lighter in color, per the picture. I’m wondering if I did something wrong making the mousse? Or am I just not trusting the whole cake making process and it all comes together tasting differently in the end? I did add more sugar, it was just too bitter to seem like it would be good. By the time I put the cake together its too late to adjust flavors. I’m scared!
Hi P! You can fold in some confectioners’ sugar or granulated sugar to help sweeten the mousse to your liking. That should help!
Thank you! The cake turned out great. Everyone loved it. I did have to sweeten it up a bit, but it did say dark chocolate! Very moist and loved the different flavors. Thanks for a great cake.
First Miss Sally I’d open a pie and cake shop except for the fact I’d have to send a fat royalty check to you weekly because the only recipes I’d use are your recipes.
Second I guess heads up because if you use 9” pans you only get 3 pans with 15oz each for the cake. They baked just fine and the size of the cakes looks fine in the pan only rising 1/2 way up the pan. So I guess 8” would be best for a true 3 layer. Guess I’ll just have to but 2 more 8”s.
Thanks so much for your recipes. I’ve only ever heard the best things about them. Never never anything negative. You are awesome. If you have any books I need to buy them.
Thank you so much, Robert! I’m glad to read how much you enjoy the recipes on my website. I appreciate your kind words so much! I typically use 9 inch cake pans for this recipe but 8 inch cake pans would definitely produce thicker layers.
I do have a few published cookbooks, but they are backordered through many channels at the moment. Here they are: Sally’s Baking Addiction, Sally’s Cookie Addiction, and Sally’s Candy Addiction. Thanks again!
Hey Sally, quick question! But first of all I just wanted to say how Amazing this cake was! I made it for a wedding and everybody was like ” Oh my Gosh, this is the best thing I have ever eaten! This must be from Sally!” lol, but I didn’t use coffee in it for fear of it tasting like coffee… if I add it into my next cake, will it taste like coffee? I have a fam that isn’t a fan of coffee. Thanks and God Bless
K.
Hi Brooks, so great to hear this cake was a hit at the wedding! Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. We highly recommend them both!
I only used the recipe for the mousse and it was wonderful. I have made mousse before and this was the best. Thank you for sharing
This is legit the best chocolate cake I’ve ever made. It’s moist and decadent and pairs great with a cup of coffee. Totally worth the time it takes to make. Thanks Sally!
HI! I would like to make this cake but I was wondering how to change the measurements and baking time if I want to make the recipe fit 6inch baking pans?
Thank you!
Hi Cynthia, we 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,
Can’t wait to try this recipe… but I’m thinking of making this for a smaller group (around 5-6 people) so was thinking of halving the recipe and using two six inch pans… would that work? What would you recommend? Thanks!
Hi Ayeesha, we recommend using this chocolate cupcakes recipe as the batter to make a 3 layer 6 inch cake (or you can make two layers and use the leftover batter for a few cupcakes). See our 6 inch cake recipes as a guide. Halve the chocolate mousse and ganache from this recipe so there’s just enough. Hope this helps!
I had never made a cake, much less a layered one, with mousse and ganache, before, but I attempted this a couple of weeks before my birthday and it came out amazing!! We ate half of it that week and then sliced it up, wrapped the slices individually in tin foil, and froze it for a couple of weeks before thawing it overnight in the fridge and ate it the day of my birthday and it was just as good! This recipe is amazing. I can’t believe I was not only able to make a cake but mousse and ganache too. Highly recommended!
My only critique is I put the mini chips in the cake and didn’t like the crunch they brought to it. Would have preferred the smooth experience but it wasn’t a big deal.
We’re so glad you enjoyed this cake, Renee. You can certainly leave out the chocolate chips for next time. Thank you again for giving this recipe a try!
This is hands-down the best chocolate cake I’ve ever made! Thank you for the recipe! Its become a staple now and I have to avoid making it sometimes unless I give it away otherwise I’d eat it all. Delicious!