Ingredients
Scale
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Mousse:
- 2 cups heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 large egg whites
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Optional Decorations:
- Whipped cream
- Chocolate shavings or curls
- Fresh berries
Instructions
- Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine 1 ¾ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Whisk until well combined.
- Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
- Carefully stir in 1 cup of boiling water; the batter will be thin.
- Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Chocolate Mousse:
- While the cakes are cooling, make the chocolate mousse. In a saucepan over low heat, melt 8 ounces of chopped semi-sweet chocolate, stirring constantly until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
- In another bowl, whisk 2 large egg whites until foamy. Gradually add ¼ cup of granulated sugar and continue whisking until stiff peaks form.
- Fold the melted chocolate into the whipped cream until combined. Then gently fold in the whipped egg whites until no streaks remain.
- Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of chocolate mousse over the top.
- Place the second layer of cake on top and refrigerate for about 30 minutes to set the mousse.
- Make the Ganache:
- To prepare the ganache, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over 8 ounces of chopped semi-sweet chocolate in a bowl and let it sit for a few minutes.
- Stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cake.
- Decorate and Serve:
- Once the ganache is set, decorate the cake with whipped cream, chocolate shavings, or fresh berries as desired.
- Slice and serve your delicious chocolate mousse cake to family and friends!