If you're looking for a light dessert, try this triple chocolate mousse cake recipe. It has a chocolate brownie bottom, chilled and creamy mousse middle, and a thick layer of chocolate ganache. The light, airy texture of the chocolate mousse cake filling balances the rich chocolate cake. It's decadent, luxurious, and silky smooth. This cake is drenched in chocolate from top to bottom. The luxuriously smooth texture is perfect for celebrating any holiday or special event.
Rich Chocolate Mousse Cake: The Recipe
Prepare two 9-inches round baking pans by greasing and lining the bottoms with parchment paper.
Set oven temperature to 180 degrees C.
Put some butter in a skillet and heat it until it melts, then add some cocoa powder and stir until it is completely incorporated. Combine with water at a rolling boil and hold for a few seconds.
Remove from heat and put to the side.
Add eggs, buttermilk, vanilla, and baking soda to a bowl and whisk together. Combine, then put aside.
Mix the sugar, salt, and flour in a big bowl. Combine everything well.
Add the hot cocoa powder and stir gently.
Fold the egg mixture in carefully.
Bake for 20 to 30 minutes after dividing the mixture between two cake pans.
Using a toothpick, determine whether the cake is made by inserting it into the centre. It is done baking when the test comes out clear.
Take the cake out of the oven and let it cool.
Turn the cake upside down, remove the paper, and let it cool before serving.
Prepare the chocolate mousse while you wait for the cake to cool.
Meanwhile, line one of the round pans with plastic wrap, set a cake inside, pour the mousse over it, and top it with another cake; then place the whole thing in the fridge to chill for 15 minutes.
Carefully take out the cake. Using a spatula, cover the cake in the mousse.
The next step is to cover the cake with chocolate sauce and sprinkle chocolate shavings.
Get the cake in the fridge and chill for at least 12 hours. Serve.
Start oven at 350 degrees F. Prepare a 9-inch springform pan by spraying it lightly with oil and setting it aside.
Combine the flour, cocoa powder, baking soda, and salt in a large basin and sift the ingredients together. Putting aside.
Put 1/2 tablespoon white vinegar and 1/2 cup of milk in a measuring jar or dish and let it sit at room temperature for 5-10 minutes. The curdled milk is the buttermilk you'll need for the recipe.
It is possible to substitute 1/2 cup of store-bought buttermilk for the homemade version. Add the granulated sugar to the milk and stir until the sugar has dissolved. Throw in some oil and stir it all together. Then, include the vanilla extract.
Add the liquid components to the dry (flour and cocoa powder) and stir until just incorporated, being careful not to overmix. A little bit of flour is OK. After the batter has been made, it should be poured into an oiled springform pan measuring 9 inches in diameter. Spread the batter in the pan using a spatula. Put in the oven and bake for 18-20 minutes at 350 degrees F. In 18 minutes, mine was ready. Take the cake out of the oven and cool it to room temperature.
Conclusion
The eggless chocolate mousse cake is ready to be served when dusted with cocoa powder and sliced into pieces.
