Chocolate Layered Mousse Cake

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🍫 Chocolate Layered Mousse Cake

🧾 Ingredients

Chocolate Sponge Layers

  • All-purpose flour – 1½ cups (190 g)
  • Unsweetened cocoa powder – ½ cup (50 g)
  • Baking powder – 1½ tsp
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Granulated sugar – 1½ cups (300 g)
  • Eggs – 2 large
  • Vegetable oil – ½ cup (120 ml)
  • Buttermilk or milk – 1 cup (240 ml)
  • Vanilla extract – 2 tsp
  • Hot water or hot coffee – ¾ cup (180 ml)

Chocolate Mousse Filling

  • Semi-sweet or dark chocolate – 8 oz (225 g), chopped
  • Heavy cream – 1½ cups (360 ml), cold
  • Powdered sugar – 2–3 tbsp
  • Vanilla extract – 1 tsp
  • Gelatin – 1 tsp + 2 tbsp cold water (for clean layers, optional but recommended)

Chocolate Glaze / Ganache Top

  • Dark or semi-sweet chocolate – 6 oz (170 g)
  • Heavy cream – ¾ cup (180 ml)
  • Butter – 1 tbsp (for shine)

👩‍🍳 Instructions

🧁 Bake the Chocolate Sponge

  1. Preheat oven to 350°F (175°C).
    Line two 8-inch round pans with parchment.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Add eggs, oil, milk, and vanilla. Mix until smooth.
  4. Slowly stir in hot water/coffee (batter will be thin).
  5. Divide evenly between pans.
    Bake 25–30 minutes, until a toothpick comes out clean.
  6. Cool completely. Level layers if needed.

🍫 Make the Chocolate Mousse

  1. Bloom gelatin:
    Mix gelatin with cold water. Let sit 5 minutes.
  2. Melt chocolate gently (microwave or double boiler). Let cool slightly.
  3. Heat ¼ cup cream just until warm. Stir in bloomed gelatin until dissolved.
  4. Whisk gelatin mixture into melted chocolate.
  5. Whip remaining 1¼ cups cream with powdered sugar and vanilla to soft peaks.
  6. Gently fold whipped cream into chocolate mixture in 2–3 additions until smooth and airy.

🎂 Assemble the Cake (for photo-perfect layers)

  1. Place one sponge layer into a springform pan lined with acetate or parchment.
  2. Spread ½ of the mousse evenly over the cake.
  3. Add second sponge layer.
  4. Spread remaining mousse on top.
  5. Refrigerate at least 4 hours (or overnight) until fully set.

🍫 Add the Glossy Chocolate Top

  1. Heat cream until just steaming.
  2. Pour over chopped chocolate and butter.
  3. Let sit 2 minutes, then stir smooth.
  4. Cool slightly, then pour over chilled cake.
  5. Chill 30 minutes to set.

✨ Pro Tips for “Like the Photo” Results

  • Use acetate cake collars for ultra-clean sides
  • Chill the cake fully before glazing
  • Warm knife between slices for sharp cuts
  • Want extra drama? Add chocolate curls or cocoa dust on top

If you want, I can:

  • Make this no-gelatin
  • Add white & dark chocolate mousse layers
  • Convert it to a mirror-glaze entremet
  • Help you match a specific photo style

Just tell me 😍🍰

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