Chocolate Cake with Chocolate Mousse Filling

HOW DO YOU MAKE CHOCOLATE MOUSSE?

This chocolate mousses filling is so easy and is made with water, cocoa, chocolate chips, whipped cream, and sugar.  You can make it using a double boiler or just use your microwave!

HOW DO YOU MAKE CHOCOLATE MOUSSE CAKE?

To make this chocolate mousse cake, you need two round 8 inch chocolate cakes, homemade chocolate mousse, and chocolate frosting.  After cutting the two cake rounds in half, you will have four layers of chocolate cake with chocolate mousses in-between each layer and chocolate frosting coating the outside.

Chocolate Cake with Chocolate Mousse Filling

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

A delicious, moist chocolate cake with layers of dark chocolate mousse filling and a warm chocolate frosting poured on top!

Course: Dessert

Cuisine: American

Servings: 15 people

Calories: 603 kcal

Author: Lauren Allen

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water

For the chocolate mousse filling:

• 1/2 cup hot water
• 4 tablespoons cocoa powder
• 1 1/2 cup semi-sweet chocolate chips
• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar

For the chocolate frosting

• 6 tablespoons milk
• 3 tablespoons cocoa powder
• 1/2 cup butter (one stick)
• 3 3/4 cups confectioners' sugar
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
  3. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
  4. Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
  5. Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
  6. Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
  7. (I usually make the warm chocolate frosting while the cake is in the fridge.)
  8. Remove cake from fridge and very slowly pour the slightly cooled chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!

  For the chocolate mousse filling

  1. Dissolve the cocoa powder in the hot water.  In a double- boiler (or in the microwave) melt the chocolate chips, just until smooth.  Add the cocoa mixture to the melted chocolate chips and stir well to combine.  Allow the chocolate to cool before adding the whipped cream in the next step.
  2. In a separate bowl, beat the heavy cream and sugar until stiff peaks form.  Add the whipped cream mixture and fold in with a spatula until well combined.  refrigerate until ready to use.

  For the chocolate frosting

  1. In a medium saucepan, add milk, cocoa, and butter.  Bring to a boil.  Remove from heat.
  2. Add powdered sugar and mix with electric beaters to get rid of any lumps.  Allow to cool for about 10 minutes.  Pour over the cake very slowly, gently spreading it along the sides of the cake as you go.
  3. If you love to bake, try my German Chocolate Cake!
  Recipe Notes

  *Make sure to make adjustments if you're baking at high altitude!

  Chocolate Cake is adapted from Hershey's