Indulge in this rich, multi-layered Chocolate Mousse Cake, perfect for special occasions or when you’re craving a show-stopping dessert. With moist chocolate cake layers, a velvety mousse filling, and a creamy chocolate frosting, this cake is a chocolate lover’s dream. Follow this step-by-step recipe to create your own masterpiece!

Ingredients

For the Cake Layers

• 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) hot water or hot coffee (for extra richness)

For the Chocolate Mousse Filling

• 200g semi-sweet chocolate, chopped
• 1 cup (240ml) heavy cream, cold
• 2 tbsp icing sugar (optional, for sweetness)
• 1 tsp vanilla extract

For the Chocolate Frosting

• 1 cup (225g) unsalted butter, room temperature
• 2 ½ cups (300g) powdered sugar
• ¾ cup (75g) unsweetened cocoa powder
• ¼ cup (60ml) milk or cream
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Prepare the Cake Layers
   Preheat your oven to 180°C (350°F). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla extract, mixing until smooth. Slowly pour in the hot water or coffee, stirring gently until fully combined (the batter will be thin). Divide the batter evenly among the pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Chocolate Mousse Filling
   Melt the chopped semi-sweet chocolate in a double boiler or microwave (in 30-second bursts), then let it cool slightly. In a mixing bowl, whip the cold heavy cream with icing sugar and vanilla extract until soft peaks form. Gently fold the cooled chocolate into the whipped cream until smooth and mousse-like. Refrigerate while the cakes cool.
3. Prepare the Chocolate Frosting
   Beat the room-temperature butter until light and fluffy. Sift in powdered sugar and cocoa powder, then add milk, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and creamy.
4. Assemble the Cake
   Place the first cake layer on a serving board or stand. Spread a thick layer of chocolate mousse over the top. Add the second cake layer and another layer of mousse, then top with the third cake layer. Chill the assembled cake in the fridge for 20 minutes to set the mousse.
5. Frost and Decorate
   Cover the entire cake with the chocolate frosting, smoothing it out with a spatula. For an extra touch, decorate with chocolate shavings, a ganache drip, or fresh fruits like berries.

Tips for Success

• Make Ahead: Bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature.
• Chill for Clean Slices: Refrigerate the cake for 30 minutes before slicing to get neat, clean cuts.
• Customize: Add a splash of espresso to the mousse or frosting for a mocha twist, or top with whipped cream for extra decadence.

This Chocolate Mousse Cake is a guaranteed crowd-pleaser, combining rich flavors and a luxurious texture. Share your creation with us in the comments or tag us on social media! Happy baking!

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Recipe yields one 8-inch, three-layer cake. Prep time: 30 minutes | Bake time: 25 minutes | Total time: ~2 hours (including chilling).