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Ingredients
| eggs: 2 |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| vegetable oil: 1 cup |
| buttermilk: 1/2 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 1/2 tsp |
| baking powder: 1 1/2 tsp |
| water: 1 cup (boiling) |
| milk chocolate chips: 1/2 cup |
| light whipping cream (fluid): 1 1/2 cups |
| powdered sugar (unsifted): 2 Tbl |
| vanilla extract: 1 tsp |
| milk chocolate chips: 1 1/2 cups (melted and cooled) |
Double Chocolate Mousse Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- To make the cake, preheat the oven to 350 degrees F and grease two 9" cake pans.
- Beat the eggs, sugar and vanilla until combined.
- Add the oil and buttermilk, then add the dry ingredients.
- Mix until well combined.
- Carefully fold in the boiling water until the batter is smooth and the mixture is quite thin.
- Pour into the prepared pans.
- Sprinkle with the chocolate chips.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool in the pans for 10 minutes.
- Remove from the pans and cool on a wire rack.
- To make the mousse, whip the cream in a large bowl until it is thick and holds its shape.
- Beat in the icing sugar and vanilla.
- Fold in the melted and cooled chocolate chips.
- Do not overmix; the mousse should have a rippled effect.
- To assemble, place one layer of cake on a serving platter.
- Spread with about 1 cup of the mousse.
- Place the second layer on top.
- Ice with the remaining mousse.
- Refrigerate until ready to eat.