today I’m going to be making a really really yummy and super moist chocolate mousse cake you’re going to love this one so let’s get on with the ingredients one and a half cups of all-purpose flour 4 eggs 1 cup of granulated sugar one cup of unsalted butter one cup of chocolate chips. and I am using Hershey’s semi-sweet chocolate chips one cup of sour cream a half a teaspoon of salt one teaspoon of baking powder one teaspoon of baking soda and our last ingredient two teaspoons of vanilla and a recipe note if you are using salted butter simply omit the salt in my recipe.
- 1 and 3/5 cups (230g) all-purpose flour
- 1 and 3/5 cups (360g) granulated sugar
- 3/42 teaspoons baking soda
- 2 cup (70g) cocoa powder
- 1 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 3/4 cup (190g) full fat sour cream,
- 1/3 cup (120ml) buttermilk
- 3 teaspoons pure vanilla extract
- 1/3 cup (120ml) hot water or coffee
- 1/5 cup cocoa powder*
- two 4-ounce quality semi-sweet chocolate bars
- 2 cups (480ml) heavy cream or heavy whipping cream
- 2 Tablespoons sugar
- 1/2 teaspoon pure vanilla extract
so those are the ingredients so let’s get started so for our first step I’m going to get all of my butter in here which I have just cubed up and to that all of my granulated white sugar and I grab my mixer and our first step is to start creaming this all together so once you see your butter and your sugar starting to cream like this you can start adding in your eggs. so one egg and you’ll notice right away as soon as you put in that first egg the creaming process really starts happening a lot better.
Because that egg is actually adding a lot of moisture and it’s breaking down everything just combining everything together so then we can just continue with the rest of our eggs egg number three on our last egg number four and I’ll get my vanilla in there and all of my salt and then we’ll start adding in our flour. and our other and dry ingredients so I got my flour here I’ve got my baking powder and my baking soda I’ll grab a little fork just stir that all together and at this point, you can pour this in just like that or you can use a sieve which I’m going to do now we’ll just get that in there and just shake that is great or a mixer again and just slowly start incorporating this the last thing that we have is our sour cream and our chocolate.
I’m going to add my chocolate in now so I will go get that so I’ve got my chocolate here and I microwave this using the defrost mode you don’t want to over microwave just microwave it until it melts and use a spatula that just helps you get all of your chocolate
out that’s good and our last ingredient our nice sour cream oh that looks so good we’ll grab our mixer and mix all of this together I wish you could smell this it smells really really good once that is well combined we are ready to get this into our baking tin these pans are 9 inches each they are made by Wilton and what I’m going to do is I’m just going to split this batter. up between both of these pans ok looks about right I’m just going to spread this out a little bit I do have my oven set to 350 degrees Fahrenheit and I did take food spray I sprayed both pans and then I dusted them with flour so these are ready for my oven now 350 degrees Fahrenheit.
I’m going to pop those in I will come back later when they are fully baked and I’ll let you know how long a bake them so here are my beautiful chocolate mousse cake I bake them for a total of 30 minutes at 350 degrees what I’m going to do now is just let these cool for about 15 minutes and then I’m going to remove them from the chocolate mousse cake..make whipped cream.tins.
So I’m going to unmold these now a good indication that your cakes are baked is that the cake will actually pull away from your cake tin we’ll just get these out of here there’s one oh they smell so good number two flip this one over well they smell really really good so my chocolate mousse cake have completely cooled right now. and if you find that you have something that we call a cake top where you have a nice curvature to the cakes what you usually want to do is cut those offset they’re nice and flat my cakes.
Today don’t really have that and if I’m going to start icing this I’ll put the icing here and then I’ll take this piece and I’ll flip it upside down so that the top is perfectly flat however because I want to show you what these cakes look like inside I am just going to slice off a little bit just so that they’re nice and flat on the top so we’ll just take off a little bit just so that you can see this cake recipe.
Really produces a very very moist cake hopefully the camera is picking up how nice this chocolate mousse cake is you can see if I look at how moist that is it just bounces back at me really really nice let’s just do a little bit here to reveal the inside. so is this
necessary at home know if you’ve got a pretty flat chocolate mousse cake. you don’t have to do this but I’m just doing that for this video so at home what you would do is you would just leave them you know as you saw me start with ice here take this one and flip it upside down that way you have a perfectly flat cake so our next step what I’m going to do today is I’m going to use some beautiful chocolate mousse cake.
That I made in another video and we’re going to mousse this up and then I’m going to put it together and we’re going to use a beautiful chocolate ganache at the end just to actually frost over the whole cake so my chocolate mousse cake is ready to go and I’ve got some really really nice chocolate mousse here which I’m just going to get right on this is going to be for the middle I’ll just get that on there like that what smells so good we’ll just get that nice I’ll just get a nice layer of my beautiful chocolate mousse on here and then we’re ready to top it with the other part of our cake so here’s the top part of my cake and I’m just going to gently place that on the top and just give it a little push and I want to make sure that that’s nice just like that that looks good.
I’m just going to clean up the edges here a little bit and then what I’m going to do is I’m going to pop this into the fridge and chill this down and then I’m going to be pouring on a beautiful top coating of rich chocolate ganache so at this point I’m going to take this and put this into my fridge you see this little device. I’m using I
have an unboxing on my channel this is a little Wilton cake lifter and it really really works well this cake is a nine-inch cake this thing here is eight inches square and you can see how easily I can just lift this whole cake up just like that so I’m going to get it onto a cutting board and I’m going to pop this now into the fridge because I just want it to chill down but I want to make sure that it’s nice and straight looks good so there we go so I’m going to pop this into my fridge.
I’ll come back later and we’re going to frost this up with some beautiful chocolate ganache so this is a few hours later my cake has completely cooled down and now we are ready for our last step we are going to cover this cake with some beautiful rich chocolate ganache which is right here this is a mixture of heavy whipping cream and chocolate I’m going to get this beautiful stuff and we’re just going to get that right on to the top of our cake. I have some parchment paper underneath that is
going to catch any of my drippings and that’s always a good idea to have under there you can use parchment paper or wax paper makes a very very simple cleanup and I’m just going to do a little circular motion I’m just going to help the ganache out just find its way once it goes over the edges gravity will take over I’m going to get a little bit more on here. I hope the camera is picking up how nice this is you can’t smell how nice this is but it is amazing so we’ve got that beautiful moist chocolate cake then we have the chocolate mousse interior and then chocolate ganache on the top. and what’s nice is that when it gets on to your parchment paper or your wax paper you can just take that and put it into the freezer and it’ll just pop right off because it hardens right up so what you want to do is just go around your chocolate mousse cake.
And anywhere that you see needs a little bit of coverage then just get it on there just let it drip down oh I look so good so that’s basically it for this cake. so what I’m going to do at this point now is I’m just going to let all the excess chocolate drip off and then I’m going to take this I’m going to place it into my fridge so that this chills down then later on I will cut it up and I’ll show you what this beautiful cake looks like inside so my cake is completely chilled now and what I’ve done is I’ve taken some chocolate ganache the saint’s ganache that I put on here.
I chilled it down really really well for several hours and then I fluffed it up with my mixer and I’ve turned it into a beautiful very thick ganache that I can actually pipe onto our cake you you there we go so that is done so at this point I’m just going to let this chill down I’ll cut into a piece in a little while and I’ll show you the final product so I’m just going to pop this in the fridge just to let it chill a little bit okay.
so I’m back and I’m ready to cut into this beautiful cake and we’ll just get that on there so there we have it my chocolate mousse cake so we’ve got a nice chocolate cake we’ve got chocolate mousse in the middle we have chocolate ganache over the top and then a whipped chocolate ganache for the decoration on the top.