This dreamy Layered Chocolate Mousse Cake is a chocolate extravaganza with layers of cake, mousse and ganache! A masterpiece!!
Layered Chocolate Mousse Cake
One of my dear friends and her husband invited us over for crab cakes and a lobster boil. If you’re aware that we live in land-locked Indiana, you know this is an offer you don’t refuse.
It was on our wedding anniversary, so I volunteered to bring dessert for the gang. And it had to be chocolate for the guy I’ve been hitched to for 28 years.
Plus his birthday was the next Monday so unbeknownst to him, we were celebrating that, too! This Layered Chocolate Mousse Cake, in fact, is the perfect dessert for any celebration, birthdays, anniversaries and, this time of year, Easter.
Chocolate, chocolate and more chocolate!
I sent the dear hubby to the grocery store for 2 quarts of heavy cream and a couple pounds of semi-sweet chocolate. He gleefully complies with this sort of errand…knowing the payout will be a decadent, chocolate laden dessert. I found a recipe called Celebration Cake on Epicurious and simplified it to the best of my ability.
I eliminated the chocolate collar, the splitting of the layers, halved the ganache and mousse, and did all my chocolate melting in the microwave. I think I’d tweak the layering next time as well…maybe just one big mousse layer in the center.
All the components are divine, but I prefer a recipe that can be completed in one day. The cake portion is known to sink on occasion, but as long as it’s cooked through, a little trimming will make up for any shortcomings. This cake was a HUGE hit…and the birthday boy was quite pleased.
Here are a few Easter and Passover recipes from my blogger friends. Make sure to bookmark your favorites for the holiday! They all look scrumptious!!!
- Egg Salad Deviled Eggs from Noshing With The Nolands
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
- Italian Easter Torta from La Bella Vita Cucina
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Lemon Coconut Bars from Magnolia Days
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Easter Cake Pops from That Skinny Chick Can Bake
Layered Chocolate Mousse Cake
An exquisite chocolate dessert with layers of cake, mousse and ganache!
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- 2 3/4 cups cake flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 3/4 cups sugar
- 4 large eggs
- 2 large egg yolks
- 1 cup vegetable oil
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3/4 cup miniature semisweet chocolate chips
- 3 cups whipping cream
- 1 1/2 pounds semisweet chocolate, finely chopped
- 4 1/3 cups chilled heavy whipping cream
- 1/2 cup light corn syrup
- 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 2/3 cup seedless raspberry jam
- Fresh raspberries, cherries, small strawberries, blueberries and blackberries to garnish
To make cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
To make ganache:
- Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours.
To make mousse:
- Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
- Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter.
- Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve.