Chocolate Layered Cake with Chocolate Mousse Filling

This is probably one of the most decadent cakes I've ever made. And, unsurprisingly, it's always a hit. Because it's soft, moist and, let's be honest, it's chocolate on chocolate. Enough said.

And, for a layered cake, it's also surprisingly easy to make and fail proof.

Scroll down to find out how I make it:

Ingredients for the chocolate mousse:

• 200 grams of culinary chocolate
• 5 eggs
• 1 tablespoon of butter
• 8 tablespoons of sugar

Please note that the chocolate mousse needs to be made at least a couple of hours ahead of the cake, in order to have time to solidify in the fridge. I usually make it the day before to save time. 

Ingredients for the chocolate cake:

• 125 grams of powdered chocolate
• 60 grams of flour
• 3 eggs
• 75 grams of sugar
• 60 grams of butter, softened
• 1 teaspoon of baking powder

Instructions for the chocolate mousse: 

Mix the eggs with the sugar. Then melt the chocolate and the butter together. I usually do this in the microwave in small increments, but you can do it the way you feel most comfortable with. Add the chocolate/butter mixture to the eggs and sugar (again, do this in small increments to even the temperatures, as the chocolate with be hot and you don't want to start cooking the eggs at this stage). 

Pour into a container and place in the fridge for at least a couple of hours.

Instructions for the chocolate cake: 

Mix the butter with the eggs and the sugar. Slowly add the powdered chocolate (and yes, you have to do it slowly, otherwise you'll be dealing with a chocolate powder cloud all over your kitchen) and finally the flour and the baking powder. 

Place on a pre-greased cake pan. For the layers I use the cake pans below, but you can really use a regular cake pan and cut the cake in layers after it's baked - or forget about layers and just use the chocolate mousse to cover the cake instead.

If you use the cake pans above, you'll only need three for this cake.

Bake at 160º C for about 10-15 minutes if you're using the layer cake pans, 25-30 minutes for a regular cake pan.

Let the cake cool down completely after you remove it from the oven, and then spread the chocolate mousse in between the cake layers (be generous, there's enough mousse for a three layer cake this size plus extra to put on top.

 

 

 

If you're so inclined, add some sprinkles - may daughter chose these pink and white hearts.

And now, thoroughly enjoy your cake!