Chocolate Mousse Cake

Makes a 3-layer 6″ cake

Ingredients:

Cake

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 3 tablespoons cocoa
• 2 cup all-purpose flour
• 2 cups granulated sugar
• ½ teaspoon salt
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Mousse

• ¾  cups cold heavy cream, divided
• ½  cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)

Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 16 oz. confectioners sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1-2 tablespoons of milk or cream 

Instructions:

1. Mix dry ingredients – Mix flour, granulated sugar, baking soda, and salt together in a medium bowl.

    

2. Make chocolate mixture – Meanwhile, in a medium saucepan combine 1 cup of cubed unsalted butter with water and cocoa. Stirring constantly, heat mixture until it reaches a boil. Remove from heat.

    

3. Make batter – Add chocolate mixture to flour mixture and mix well using a hand mixer or stand mixer with a paddle attachment. Slowly add eggs, buttermilk, and vanilla mixing well.

    

4. Bake cakes – Prepare cake pans by buttering them and lining with parchment paper. Put 1/3 of batter in each pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on a cooling rack.

    

5. Prepare mousse – In a medium saucepan over medium-low heat, warm ¼  cup of cream. When steaming but not boiling, add ½  cup chocolate chips and stir to combine. Remove from heat and set aside to allow chocolate to melt. When melted, whisk the chocolate and cream until smooth and fully combined. Set aside. In a stand mixer fitted with a whisk attachment, beat remaining cream until soft peaks form. Using a large spatula, fold the whipped cream into the chocolate in three batches.  Set aside and allow to thicken as cakes cool.

    

6. Prepare frosting – Ceam butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar. Tint light blue.

    

7. Assemble cake – Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with chocolate mousse. Top with the second layer layer, more mousse, then the third layer. Frost the cake with blue frosting, first on the top and then spread around the sides. Top with fresh flowers or blueberries if desired. Store covered in the refrigerator for up to 5 days.