Chocolate Mousse Cake Recipe ! - Ultimate Chocolate Cake Recipe !

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar (white granulated)
• 1 cup Unsalted Butter (softened, cubed)
• 1 cup Chocolate Chips (Hershey's semi‑sweet, melted)
• 1 cup Sour Cream (full‑fat)
• 4 large Eggs (room temperature)
• 0.5 teaspoon Salt (omit if using salted butter)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1 cup Heavy Whipping Cream (for ganache)
• 1 cup Chocolate Mousse (prepared, chilled)
• 1 cup Chocolate Ganache (prepared from heavy cream and chocolate, thickened)

Instructions

1. Prepare Cake Pans

   Spray both 9‑inch pans with non‑stick cooking spray, then dust lightly with flour, tapping out excess.

   Time: PT5M

2. Cream Butter and Sugar

   In a mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy.

   Time: PT5M

3. Add Eggs, Vanilla, and Salt

   Add eggs one at a time, mixing well after each. Then stir in vanilla extract and salt.

   Time: PT4M

4. Sift Dry Ingredients

   Combine flour, baking powder, and baking soda in a fine mesh sieve and sift over the batter.

   Time: PT2M

5. Incorporate Dry Ingredients

   Using low speed, gradually fold the sifted dry mixture into the wet batter until just combined.

   Time: PT5M

6. Melt Chocolate Chips

   Place chocolate chips in a microwave‑safe bowl and melt on defrost mode, stopping to stir every 15 seconds until smooth.

   Time: PT3M

7. Add Melted Chocolate and Sour Cream

   Stir the melted chocolate into the batter, then fold in the sour cream until the mixture is uniform.

   Time: PT3M

8. Divide Batter

   Evenly split the batter between the two prepared 9‑inch pans and smooth the tops with a spatula.

   Time: PT2M

9. Bake the Cakes

   Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan.

   Time: PT30M

   Temperature: 350°F

10. Cool and Unmold

    Allow cakes to cool in the pans for 15 minutes, then run a thin knife around the edges and invert onto a cooling rack.

    Time: PT15M

11. Level Cakes (Optional)

    If the tops are domed, slice off the excess with a cake leveler to create flat surfaces.

    Time: PT5M

12. Assemble with Chocolate Mousse

    Spread a generous layer of chilled chocolate mousse over the bottom cake, then place the second cake layer on top, pressing gently.

    Time: PT5M

13. Chill Assembled Cake

    Refrigerate the stacked cake for at least 1 hour to set the mousse and firm the layers.

    Time: PT1H

14. Prepare Chocolate Ganache

    Heat heavy whipping cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then whisk until smooth. Let cool until thickened.

    Time: PT5M

    Temperature: just simmering

15. Frost with Ganache

    Place parchment paper on a tray, pour the thick ganache over the top of the chilled cake, allowing it to drip over the sides. Smooth with a spatula if needed.

    Time: PT5M

16. Final Chill

    Return the frosted cake to the refrigerator for 30 minutes to set the ganache before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g