Description
Indulge in this luxurious Chocolate Indulgence Cake featuring rich cocoa, brewed coffee for depth, and a silky chocolate mousse frosting, perfect for chocolate lovers craving a decadent dessert.
Ingredients
Scale
Cake Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup hot brewed coffee
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 8 ounces semi-sweet chocolate, chopped
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons baking soda
Mousse Frosting Ingredients
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 cup (2 sticks) unsalted butter, softened
- â…“ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar
Decorations (Optional)
- Chocolate shavings
- Brownie bites
- Mini chocolate chips
- Chocolate truffles
- Chocolate curls
- Chocolate candies
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure your cakes don’t stick after baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute all leavening agents and dry components.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Stir in the hot brewed coffee to add moisture and a rich depth of flavor to the batter.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing which could toughen the cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Chocolate Mousse: Melt 8 ounces of semi-sweet chocolate with ½ cup heavy cream over a double boiler until smooth. Let cool. In a separate bowl, whip remaining heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream and refrigerate to set.
- Make Chocolate Buttercream: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Incorporate â…“ cup heavy cream and vanilla extract, then beat until fluffy and light in texture.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of chocolate mousse frosting on top. Add the second cake layer and spread more mousse frosting evenly over the top and sides.
- Add Decorations: Top the cake with your favorite chocolate decorations such as shavings, brownie bites, mini chips, truffles, curls, or candies to enhance the visual appeal and add texture.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the mousse and frosting to firm up for clean slices and optimal flavor.
Notes
- For best results, use freshly brewed hot coffee to intensify the chocolate flavor.
- Ensure the cake layers are fully cooled before frosting to prevent melting the mousse.
- Chocolate decorations are optional but add a nice visual and textural contrast.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- Room temperature ingredients (especially eggs and butter) ensure a smoother batter and frosting.
