# Chocolate Mousse Cake

This recipe shows how to make a rich and decadent chocolate mousse cake.

- Servings: 16 servings
- Total time: 70 min
- Category: Dessert
- Language: en

## Ingredients

- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 0.5 cup avocado oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
- 2 eggs
- 0.25 cup granulated sugar
- 2 cups heavy cream
- 6 oz semi-sweet chocolate chips
- 8 oz semi-sweet or dark chocolate chips
- 1 cup heavy cream
- 1 flaky sea salt

## Instructions

1. Preheat oven to 350F. Grease two 9” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate large bowl, whisk together buttermilk, avocado oil, eggs, and vanilla until combined.
4. Add dry ingredients to wet ingredients and whisk until combined.
5. Pour in hot coffee and stir quickly until well combined.
6. Divide batter evenly among prepared cake pans.
7. Bake at 350F for 30-35 minutes, until a toothpick comes out clean.
8. Remove cakes from oven and set on wire rack. Allow to cool completely in the pan.
9. Prepare chocolate mousse. Beat eggs with sugar for 2-3 minutes until pale yellow and foamy.
10. Slowly beat in half the heavy cream until combined.
11. Pour mixture into saucepan, place over medium heat and stir constantly until thickened (3-4 minutes, do not boil).
12. Remove from heat, immediately add chocolate chips, cover with lid, and let sit for 1 minute.
13. Mix until chocolate is fully melted, pour into a bowl and chill in fridge for 1 hour.
14. One hour before assembling the cake, beat remaining heavy cream until soft peaks form.
15. Remove chocolate mixture from fridge and add spoonfuls at a time while beating cream until combined and fluffy. Place in fridge until ready to assemble.
16. Prepare chocolate ganache. Place chocolate chips into a bowl. Heat heavy cream until hot. Pour hot cream over chocolate chips.
17. Let mixture sit for 5 minutes, then stir until smooth.
18. Assemble the cake. Level cakes if needed. Place one cake layer down.
19. Spoon 1/3 cup of ganache over the first layer and spread evenly.
20. Add chocolate mousse on top and smooth it out using a spatula.
21. Top with second cake layer and refrigerate for 1-4 hours.
22. Once ready to serve, slightly heat the rest of the chocolate ganache. Pour ganache over chilled cake and smooth. Garnish with flaky sea salt. Slice and serve.

## Equipment

- whisk
- oven
- 9” cake pans
- parchment paper
- wire rack
- small bowl
- medium saucepan
- large bowl
- stand mixer
- spatula
- 9” springform pan
- wax paper
- knife

## Source

- Original video: https://www.tiktok.com/@wellmadebykiley/video/7470179537465199915
- Recipe page: https://www.cliprecipe.com/recipe/9046a328-2aa8-40fc-95af-e1b3c5952689
- Extracted: 2025-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt