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Sliced Triple Chocolate Mousse Cake
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5 from 3 votes

Triple Chocolate Mousse Cake

Prep Time 1 hour
Cook Time 24 minutes
Servings 10
Author Stacey Little

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1/2 cup sifted cocoa powder (plus more for dusting)
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup Duke's Mayonnaise
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/4 cups water
  • 1 teaspoon vanilla extract

For the Ganache Frosting:

  • 8 ounces bittersweet chocolate (chopped)
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons corn syrup

For the Chocolate Mousse Filling:

  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 1 tablespoon boiling water
  • 6 ounces bittersweet chocolate (chopped)
  • 1 1/2 cups heavy cream (divided)
  • 2 tablespoons granulated sugar

Instructions

For the cake:

  • Preheat the oven to 350°F. Grease two (8-inch) round cake pans (I use vegetable shortening) and dust with cocoa powder.
  • Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
  • Beat the mayonnaise and sugar with an electric mixer until creamy. Add the eggs, one at a time, until combined. Add the flour mixture alternately with the water, beginning and ending with the flour mixture. Beat at medium-low speed for 1 minute. (Batter will be thin.) Stir in the vanilla.
  • Pour the batter evenly into the prepared pans. Bake the cakes at 350°F for 21 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove to wire racks. Let cool in the pans for 5 minutes. Run a knife around the edges and turn out onto wire racks to cool completely. Once cooled, split each layer in half.
  • Make the Ganache Frosting and the Chocolate Mousse Filling.
  • Place one cake layer on a cake plate or stand. Top with one-third of the Chocolate Mousse Filling; repeat the process twice. Place the remaining layer on top. Spread the Ganache Frosting on the top and sides of the cake before slicing.

For the Ganache Frosting:

  • Place the chocolate in a medium bowl. Heat the cream and corn syrup in a small saucepan until the cream is hot. Pour over the chocolate. Let stand for 1 minute, then stir until smooth.
  • For a shiny look, let stand until spreadable (20 to 30 minutes), stirring occasionally. For fluffy chocolate frosting, beat the mixture with an electric mixer until fluffy.

For the Chocolate Mousse Filling:

  • Sprinkle the gelatin over the cold water in a small bowl. Let stand until the gelatin softens. Stir in the boiling water to dissolve the gelatin.
  • Place the chocolate in a medium bowl. Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth.
  • Beat the remaining 1 cup cream with an electric mixer until stiff peaks form. Fold a small amount of the whipped cream into the chocolate; gently fold in the remaining whipped cream until combined. Use immediately. (The mixture will firm up as it stands.)

Notes

This cake is for the true chocoholic who loves a dark, rich chocolate flavor. Those who might want a little more sweetness should consider using semisweet or milk chocolate rather than the bittersweet called for in the recipe. 


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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