A simple, moist chocolate cake, filled with dark chocolate mousse, and then a warm chocolate frosting poured on top!
I probably developed a love for baking, before my love for general cooking. “Fun” for me as a little girl was inventing cookie recipes! They never turned out that great, but I just loved experimenting with weird ingredients and creating something out of nothing! That’s what I love about baking! You can create something beautiful and amazing out of the most simple ingredients! This Chocolate Cake with Chocolate Mousse filling is the perfect example! It has the simplest ingredients–put them all together and you create a masterpiece!
I get excited for my birthday each year because I love to make my own cake! Is that weird? I know most people would want someone else to make their birthday cake but I LOVE making mine! Unless of course my mom makes it, which she always did growing up. My birthday cake of choice was always The Ultimate Carrot Cake with Cream Cheese Frosting! However, (and maybe it’s my pregnancy cravings talking) this year I was seriously craving a chocolate cake! This is THE. BEST. chocolate cake ever. It belongs on a restaurant dessert menu, if I do say so myself!
If you’re a chocolate lover, you HAVE to try this! A simple moist chocolate cake, filled with layers of dark chocolate mousse, and then a warm chocolate frosting poured on top! It’s HEAVEN. The chocolate frosting recipe is actually the same frosting I use on the Best Texas Sheet Cake Ever. It’s a warm frosting that you pour right over the cake, and then it hardens slightly as it cools. It’s the deal-maker on this cake!
- 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
- 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
- 6 tablespoons milk
- 3 tablespoons cocoa powder
- 1/2 cup butter (one stick)
- 3 3/4 cups confectioners' sugar
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
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.
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!)
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.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
(I usually make the warm chocolate frosting while the cake is in the fridge.)
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!
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.
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.
In a medium saucepan, add milk, cocoa, and butter. Bring to a boil. Remove from heat.
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.
*Make sure to make adjustments if you're baking at high altitude!
Chocolate Cake is adapted from Hershey's