Chocolate Indulgence Cake A Chocoholic’s Dream!

This rich, decadent chocolate cake is layered with silky chocolate mousse, smothered in creamy ganache, and finished with a glossy chocolate glaze—an absolute showstopper for any chocolate lover!

Ingredients

For the Chocolate Cake Layers:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Chocolate Mousse:

1 ½ cups heavy cream

8 oz dark chocolate (70% cocoa), chopped

¼ cup powdered sugar

1 tsp vanilla extract

For the Chocolate Ganache:

8 oz heavy cream

8 oz semi-sweet chocolate, chopped

For the Chocolate Glaze:

4 oz semi-sweet chocolate

¼ cup heavy cream

2 tbsp butter

For Decoration:

Chocolate shavings or curls

Fresh berries (optional)

Instructions

Prepare the Chocolate Cake Layers:

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract, mixing until smooth.
Stir in boiling water (batter will be thin, but that’s perfect for a moist cake!).
Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool completely.

Make the Chocolate Mousse:

Heat heavy cream in a small saucepan until it starts to simmer, then remove from heat.
Stir in chopped dark chocolate until smooth. Let cool slightly.
In a separate bowl, whip remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture, then chill until ready to assemble.

Prepare the Chocolate Ganache:

Heat heavy cream until it starts to simmer, then pour over chopped semi-sweet chocolate.
Let sit for 5 minutes, then stir until smooth and glossy. Let cool slightly.

Make the Chocolate Glaze:

In a microwave-safe bowl, melt chocolate, heavy cream, and butter in 20-second intervals, stirring in between.
Let cool slightly until it thickens but remains pourable.

Assemble the Cake:

Place one cooled cake layer on a cake stand. Spread chocolate mousse over the top.
Add the second cake layer, pressing down gently.
Pour chocolate ganache over the cake, letting it drip beautifully down the sides.