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Chocolate Mousse Cake

February 22, 2017


Chocolate Mousse Cake

So rich and yummy it’s worth making it once a year.


2-1/2 c. 2% milk

1 cup unsalted butter, cubed

8 oz. semisweet chocolate, chopped

3 large eggs

2 tsps. vanilla extract

2-2/3 c. all-purpose flour

2 c. granulated sugar

1 tsp. baking soda

1/2 tsp. salt


6 Tbsp. unsalted butter, cubed

4 oz. bittersweet chocolate, chopped

2-1/2 c. confectioners' sugar

1/2 c. heavy whipping cream


10 oz. semisweet chocolate, chopped

2/3 c. heavy whipping cream


1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

2. Preheat oven to 325 degrees F. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).

3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.

5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.


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