Total time : 3 hours 30 minutes Servings : 12 Cuisine : Desserts
Ingredients : For the Cake :
1 3/4 cups (219g) all-purpose flour
3/4 cup (62g) cocoa powder
1 3/4 cups (350g) sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder
1/2 cup (120ml) vegetable oil
2 eggs, room temperature
3/4 cup (180g) sour cream, at room temperature
1/2 cup (120ml) buttermilk, room temperature
2 teaspoons vanilla extract
1/2 cup (120ml) hot water or coffee
For the Chocolate Mousse :
1/2 cup (120ml) hot water
1/4 cup (22g) cocoa powder
200 grams semi-sweet chocolate bars , finely chopped
2 cups (480ml) heavy cream or heavy whipping cream
2 tablespoons (15g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
For the Chocolate Ganache :
200 grams quality semi-sweet chocolate bars, finely chopped
1 cup (240ml) heavy cream or heavy whipping cream
Instructions :
Step 1
Preheat oven to 350°F (177°C). Grease 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder together in a large bowl. Set aside. Mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined.
Step 2
Divide batter evenly between 2 pans. Bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.Remove the cakes from the oven and set on a wire rack to cool.
Step 3
Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.
Step 4
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours .
Step 5
First, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups chocolate mousse. Top with 2nd layer and evenly cover the top with 1.5 cups chocolate mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.
Step 6
Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. And Voila !!!
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