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If there’s one dessert that epitomizes indulgence, it’s the Decadent Chocolate Mousse Layer Cake. This stunning confection is not just a feast for the eyes; it’s a symphony of rich flavors and luscious textures that dance on your palate. The layers of moist chocolate cake harmoniously blend with smooth, airy chocolate mousse, creating an unforgettable experience for chocolate lovers.

Chocolate Mousse Layer Cake

Indulge in the ultimate dessert experience with this Decadent Chocolate Mousse Layer Cake recipe. Featuring moist chocolate cake layers, airy chocolate mousse, and a rich, glossy ganache, this stunning cake is perfect for any celebration or a sweet personal treat. Whether it's a birthday, anniversary, or dinner party, this cake promises to impress with its luxurious flavors and elegant presentation. Follow the detailed instructions to create a show-stopping dessert that everyone will love. Enjoy the baking journey and the delightful moments it brings!
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Ingredients
  

For the Chocolate Cake Layers:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Chocolate Mousse:

2 cups heavy cream, divided

8 oz semi-sweet chocolate, finely chopped

3 large eggs, separated

¼ cup granulated sugar

1 tsp vanilla extract

For the Chocolate Ganache:

6 oz semi-sweet chocolate, finely chopped

¾ cup heavy cream

For Decoration:

Chocolate shavings

Fresh berries (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Prepare the cake batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes, then carefully stir in the boiling water until combined (batter will be thin).

      Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

        Make the chocolate mousse: In a heatproof bowl, melt the chopped semi-sweet chocolate over a double boiler or in the microwave, stirring until smooth. Let cool slightly.

          In a medium bowl, beat 1 cup of heavy cream until stiff peaks form. In another bowl, whisk the egg yolks with the sugar and vanilla extract until pale. Gradually incorporate the melted chocolate into the yolk mixture, ensuring it's well blended. Then gently fold in the whipped cream until no streaks remain.

            In a separate clean bowl, whip the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture, being careful not to deflate them. Refrigerate the mousse for at least 30 minutes to firm up.

              Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth. Let cool and thicken slightly before using.

                Assemble the cake: Once the cakes are completely cool, remove them from the pans. Place one cake layer on a serving plate. Spread half of the chocolate mousse over the top. Carefully place the second cake layer on top, then spread the remaining mousse on top.

                  Finish with ganache: Pour the chocolate ganache over the mousse layer, allowing it to drip down the sides.

                    Chill and decorate: Refrigerate the cake for at least 1 hour to set before serving. Just before serving, top with chocolate shavings and fresh berries, if desired.

                      Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12