Description
An elegant three-layer chocolate dessert featuring a tender chocolate cake base, silky smooth chocolate mousse center, and glossy chocolate ganache topping. Perfect for special occasions or when you want to impress with minimal effort.
Ingredients
For the Base (Chocolate Cake)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Mousse Layer
- 1 1/2 cups heavy cream
- 200 g dark chocolate (60–70% cocoa recommended)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ganache Topping
- 100 g dark chocolate
- 1/2 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This distributes everything evenly so you get consistent chocolate flavor in every bite.
Add the milk, oil, egg, and vanilla extract to your dry ingredients. Stir until the mixture is smooth and well combined. Now here’s where it gets interesting: mix in that hot water.
Pour the thin batter into your prepared springform pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
This is important: let the cake cool completely in the pan. I mean it, completely! If you add mousse to a warm cake, it’ll melt and you’ll have a chocolatey mess instead of beautiful layers. I usually bake the cake in the morning and let it hang out until afternoon.
Chop your 200 g of dark chocolate and melt it gently (I use the microwave in 30-second bursts, stirring between each one). Let it cool slightly so it’s not steaming hot.
In another bowl, whip the heavy cream, powdered sugar, and vanilla until you see soft peaks forming. Don’t over-whip or it’ll get grainy!
Here’s the gentle part: fold the melted chocolate into the whipped cream in three or four additions. Use a light hand and a rubber spatula, lifting and folding to keep all that beautiful airiness. The mousse should be smooth, silky, and cloud-like.
Spread the mousse over your completely cooled cake base, using an offset spatula or the back of a spoon to smooth the top. Pop the whole thing in the refrigerator for about 2 hours to set.
Heat the 1/2 cup of heavy cream in a small saucepan just until it begins to simmer, you’ll see tiny bubbles around the edges. Remove from heat and pour it over your chopped 100 g of chocolate.
Pour the ganache over your chilled mousse layer. Tilt the pan gently to spread it evenly across the surface. The ganache will settle into a beautiful, mirror-like finish all on its own.
Back into the refrigerator for another 2 hours, or until the ganache is set and the whole cake is firm.
When you’re ready to serve, run a warm knife around the inside edges of the springform pan, then release the sides. For picture-perfect slices, warm your knife under hot water, dry it completely, and make your cut.
Notes
Don’t over-whip the cream for the mousse! Stop at soft peaks. Over-whipped cream will give you a grainy, butter-like texture instead of that dreamy, melt-in-your-mouth mousse.
Room temperature egg mixes into the cake batter more smoothly and creates a better crumb structure. Just let it sit on the counter for 20 minutes before you start.
Folding technique matters: When adding chocolate to whipped cream, use a gentle lifting and turning motion. Stirring vigorously will deflate all those air bubbles you worked to create.
Common mistake to avoid: Don’t skip the parchment paper in the bottom of the pan! Even with a springform, the cake can stick. That parchment circle is your insurance policy.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes + Chill Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired