Description
Chocolate lovers dive into this luxurious layered chocolate delight, a symphony of rich flavors and silky textures. Indulgent chocolate tiers promise a heavenly dessert experience that delights senses and satisfies deepest sweet cravings.
Ingredients
Scale
Cake Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour
- 2 cups (400 grams) sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 1/2 teaspoons (7.5 milliliters) baking powder
- 1 1/2 teaspoons (7.5 milliliters) baking soda
- 1/2 teaspoon (2.5 milliliters) salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water
Binding and Flavoring Ingredients:
- 2 large eggs
- 2 teaspoons (10 milliliters) vanilla extract
Instructions
- Prepare the oven environment at 350F (175C), coating two 9-inch round cake pans with grease and flour to prevent sticking.
- Combine dry ingredients through gentle sifting, creating a uniform powder mixture. Integrate wet components including buttermilk, vegetable oil, eggs, and vanilla extract, whisking until harmoniously blended. Incorporate boiling water, stirring until achieving a silky, consistent batter texture.
- Distribute batter equally between prepared pans, ensuring balanced volume. Bake for 30-35 minutes, checking doneness by inserting a toothpick into cake center – it should emerge clean. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling rack.
- Create chocolate mousse by melting dark chocolate using double boiler technique. Allow slight cooling. Whip heavy cream with sugar and vanilla until soft peaks emerge. Gently fold melted chocolate into cream, maintaining airy consistency. Refrigerate until achieving firm texture.
- Prepare ganache by heating heavy cream until barely simmering. Pour over finely chopped dark chocolate, letting mixture rest for 5 minutes. Stir until achieving glossy, smooth appearance. Allow slight cooling before application.
- Level cake layers if necessary. Position first cake layer on serving plate. Spread half the chocolate mousse evenly across surface. Carefully place second cake layer atop mousse. Cover entire top with remaining mousse.
- Elegantly drape chocolate ganache over cake, using spatula to create smooth, uniform coverage.
- Refrigerate for minimum 4 hours, preferably overnight, enabling flavor integration and ganache stabilization.
Notes
- Choose high-quality dark chocolate for richer, more intense flavor profiles in the mousse and ganache.
- Allow ingredients like buttermilk and eggs to reach room temperature before mixing to ensure smoother cake batter consistency.
- Test cake doneness by gently pressing the center – it should spring back when fully baked, preventing dry or undercooked layers.
- When folding chocolate into whipped cream, use gentle circular motions to maintain the cream’s airy texture and prevent deflation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 276
- Sugar: 22 g
- Sodium: 234 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg