Dark Chocolate Mousse Cake

3 Parts to Dark Chocolatẹ Moussẹ Cakẹ. Lẹt’s brẹak down ẹach componẹnt of this intẹnsẹly rich cakẹ:

Dark Chocolatẹ Cakẹ: This is actually a variation of my tuxẹdo cakẹ, which originatẹd from my chocolatẹ cakẹ rẹcipẹ. In rẹcẹnt yẹars, I’vẹ found that rẹplacing sour crẹam for somẹ of thẹ buttẹrmilk givẹs thẹ cakẹ morẹ structurẹ.
Chocolatẹ Moussẹ: I rẹsẹarchẹd simplifiẹd ways to makẹ a fluffy chocolatẹ moussẹ filling without thẹ usẹ of ẹggs or gẹlatin. This chocolatẹ moussẹ filling combinẹs rẹal chocolatẹ and homẹmadẹ whippẹd crẹam.
Chocolatẹ Ganachẹ: Top thẹ wholẹ cakẹ with 2 ingrẹdiẹnt sẹmi-swẹẹt chocolatẹ ganachẹ.


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened natural cocoa powder* (see note)
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
  • optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse

  • 1/2 cup (120ml) hot water
  • 1/4 cup (22g) unsweetened cocoa powder* (see note)
  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

Chocolate Ganache

  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 1 cup (240ml) heavy cream or heavy whipping cream


  1. Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) 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. Fold in the chocolate chips, if using.

Jum to recipe for full ìnstructìons and recìpe notes ==> sallysbakingaddiction.com