Three-Layer Chocolate Mousse Cake

Three-Layer Chocolate Mousse Cake

Ingredients:

• For the chocolate cake base:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup hot water

• For the light chocolate mousse layer:

• 1/2 cup heavy cream
• 2 ounces semi-sweet chocolate, melted and cooled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

• For the dark chocolate mousse layer:

• 1/2 cup heavy cream
• 4 ounces semi-sweet or dark chocolate, melted and cooled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

• For the chocolate glaze:

• 1/4 cup heavy cream
• 2 ounces semi-sweet chocolate, chopped

• For garnish (optional):

• Fresh raspberries, blueberries, mint leaves

Preparation:

 * Preheat oven to 350°F (175°C). Grease and flour a 6-inch round cake pan.

 * In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.

 * Add the milk, oil, egg, and vanilla to the dry ingredients. Mix until just combined. Stir in the hot water until the batter is smooth.

 * Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely.

 * Once cooled, carefully remove the cake from the pan and place it on a serving plate or cake board. You might want to place an adjustable cake ring around the cake base for easier layering.

 * To make the light chocolate mousse: Whip 1/2 cup heavy cream until soft peaks form. Gently fold in the melted and cooled 2 ounces semi-sweet chocolate, powdered sugar, and vanilla extract until combined. Spread this mousse evenly over the chocolate cake base. Refrigerate for 15-20 minutes to set.

 * To make the dark chocolate mousse: Whip another 1/2 cup heavy cream until soft peaks form. Gently fold in the melted and cooled 4 ounces semi-sweet or dark chocolate, powdered sugar, and vanilla extract until combined. Spread this dark mousse evenly over the set light chocolate mousse layer. Refrigerate for at least 30 minutes.

 * To make the chocolate glaze: Heat 1/4 cup heavy cream in a small saucepan until it just simmers. Remove from heat and pour over the 2 ounces chopped semi-sweet chocolate. Let sit for a few minutes, then stir until smooth.

 * Pour the chocolate glaze over the top dark chocolate mousse layer, tilting the cake gently to spread it evenly.

 * Refrigerate the cake for at least 2 hours, or until completely set.

 * Before serving, garnish with fresh raspberries, blueberries, and mint leaves if desired.

Keywords: chocolate cake, mousse cake, layered cake, berry garnish, dessert, elegant dessert, homemade cake