Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is officially one of my TOP FAVORITE CAKES! And that says a lot, because I make and eat a lot of cake. I've had some pretty delicious flavors. But this Chocolate Mousse cake is the perfect balance of all things chocolate. 

You start with the Chocolate Cake base, and layer it with a Semi Sweet Chocolate Ganache, and creamy Chocolate Mousse. 

With the cake, I cut the layers in half so that they were about 1" each. I started with the cake on the cake board, and filling the cake with chocolate ganache, then added the Mousse, and another cake layer. I repeated the process until I used up all of the ingredients. 

If you are a Chocolate lover, this is definitely a cake that you need to try! 

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CHOCOLATE CAKE INGREDIENTS:

3 Cups Cake Flour
2 1/2 Cups Granulated Sugar
3/4 Cup Dark Cocoa Powder
3 tsp Baking Soda
1 1/4 Baking Powder
1 1/2 tsp Salt
1 1/2 Cup Milk
3/4 Cup Vegetable oil
5 Lg Eggs 
1/2 Cup Hot Water
1 1/2 tsp Vanilla

CAKE INSTRUCTIONS:

1. Preheat oven to 325 F. 
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed. 
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated. 
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes. 
5. Turn off the mixer, and scrape the bowl. 
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that. 
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.  
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

Chocolate Mousse 

​Ingredients: 
2 1/2 Cups Heavy Whipping Cream 
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt

Instructions:

1. In a small/medium sauce pan, bring 1/2 Cup of Heavy Cream to a boil.
2. Once the cream is boiling, turn off heat and pour over the Chocolate in a heat safe bowl. 
3. Stir Cream and Chocolate together until fully combined. (This should take about 3-5 minutes).
4. In a stand mixer, with a Whisk attachment, whip the remaining 2 Cups of Heavy Cream, Powdered Sugar, Salt Vanilla, and Gelatine at high speed until full stiff peaks. DO NOT OVER MIX.  
5. Take bowl off of mixer, and gently fold in the chocolate ganache to the whipped cream. Mix until fully incorporated. 
6. Chill until ready to use. 

Chocolate Ganache

INGREDIENTS:

1 Cup Heavy Cream 
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract 



INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan 
2. Once boiling, remove from heat. 
3. Put your chocolate In a heat safe bowl or glass measuring cup. 
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).