Description
This Delicious Chocolate Indulgence Cake is a rich and moist layered chocolate cake filled with luscious chocolate mousse and topped with smooth chocolate buttercream frosting. Perfect for chocolate lovers, this dessert combines the deep flavors of cocoa and coffee with silky textures and decorative chocolate accents for an irresistible treat.
Ingredients
Scale
Cake
- ½ cup unsweetened cocoa powder
- 1 cup hot brewed coffee
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Chocolate Mousse Filling
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- Additional heavy cream (for whipping during mousse) – approx â…“ cup
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces semi-sweet chocolate, chopped (or cocoa powder equivalent)
- 1 cup powdered sugar
- â…“ cup heavy cream
- 1 ½ teaspoons vanilla extract
Decoration (Optional)
- Chocolate shavings
- Brownie bites
- Mini chocolate chips
- Chocolate truffles
- Chocolate curls
- Chocolate candies
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure the dry ingredients are well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the hot brewed coffee and mix until smooth.
- Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Chocolate Mousse Filling: Melt 8 ounces of chopped semi-sweet chocolate with ½ cup heavy cream over a double boiler until smooth. Let cool slightly. In another bowl, whip additional heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate mixture into the whipped cream until combined. Refrigerate until firm.
- Prepare the Chocolate Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder or the chopped chocolate, mixing well. Add heavy cream and vanilla extract, then continue beating until the frosting is smooth and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of chocolate mousse on top. Add the second layer and cover it with more mousse to create a luxurious filling.
- Decorate: Use chocolate decorations such as chocolate shavings, brownie bites, mini chocolate chips, chocolate truffles, chocolate curls, or candies to adorn the top of the cake as desired for a festive presentation.
- Chill: Refrigerate the assembled cake for at least one hour before serving to allow the mousse to set and flavors to meld perfectly.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- When folding the chocolate mixture into the whipped cream for mousse, do it gently to retain the airiness and avoid deflating.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to customize the decoration to suit your occasion or preferences by adding nuts or berries alongside chocolates.
- The cake can be made a day ahead and stored in the refrigerator, but bring it to room temperature before serving for optimal flavor and texture.
