Rich chocolate cake layered with creamy, chocolate mousse. Ummm, do you need any more convincing to make this right now?
Close your eyes and imagine with me for a moment (okay, maybe don’t actually close your eyes because then you won’t be able to read along). You’ve just cut into the perfect chocolate cake. It slices like a dream. You take a bite. Instantly, you taste the rich chocolate flavor of the tender cake. Then the smooth, creamy chocolate mousse begins to melt on your tongue. It has a subtly sweet, perfectly balanced chocolate flavor that compliments the dark chocolate cake. The flavors meld and become a complex chocolate dance in your mouth. It’s the most perfect chocolate cake you’ve ever eaten.
Now open your eyes and read on, because you’re about to meet the perfect chocolate cake of your dreams.
Chocolate Mousse — Frosting’s Sophisticated Older Sister
No frosting on this cake? Hear me out. This Easy Chocolate Mousse packs a chocolate punch without being heavy. It’s lightly sweetened and so easy it’s practically effortless. Seriously, you’ve never made an easier, more delicious chocolate mousse in your life. It’s so light and refreshing you can eat two slices of this Rich Chocolate Cake with Easy Chocolate Mousse. Looking for a traditional Chocolate Cake with Chocolate Buttercream? It’s coming soon—stay tuned!
High Altitude: If you are making this Rich Chocolate Cake at a high altitude, please adjust the recipe according to your normal pattern. Because this recipe is fairly new to my repertoire and I live near sea level, I haven’t tested it for high altitude adjustments yet. I’d love to hear how it goes for you in the comment section.
Buttermilk Substitute: If you don’t have buttermilk on hand, make your own. In a 1 cup measuring cup, add 1 tablespoon of lemon juice plus enough milk to fill to 1 cup (8 oz) of liquid. Let it sit for a few minutes, then add as you would normal buttermilk.
Dutch Process Cocoa: I add just a touch of Dutch process cocoa to this Rich Chocolate Cake to add a touch of dark chocolate color and flavor. Don’t substitute the natural cocoa powder out in this recipe. It needs the acidity of natural cocoa to rise properly. Dutch process cocoa has been processed with alkali so it will not react with the baking soda properly and your cakes will be flat and sad.
This cake is as easy as it is delicious. I promise you will love every last bite. Let us know what special event in your life this cake is making into a dream come true in the comments below!
Some of the Products I Love to Use When Making the Rich Chocolate Cake
- All-purpose Flour
- Natural Cocoa Powder
- White Sugar
- Table Salt
- Baking Powder
- Baking Soda
- Dutch Process Cocoa Powder
- Vegetable Oil
Rich Chocolate Cake
- 2 ¼ C (10 oz) all-purpose flour
- ½ C + 1 T (2 oz) natural cocoa powder
- 2 C (14 oz) white sugar
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp Dutch process cocoa powder
- 2 C (16 oz) buttermilk
- 2 large eggs
- 1 C minus 1T (7 oz) vegetable oil
- 1 ½ tsp vanilla
Best Easy Chocolate Mousse
- One batch
- Chocolate curls or shaved chocolate
Make the Rich Chocolate Cake.
- Preheat oven to 350*F (see note).
- Prepare two 9-inch round cake pans. Spray bottom and sides of pans with non-stick cooking spray, line bottom with a circle of wax paper, then spray with non-stick cooking spray again.
- In a large mixing bowl, sift together all-purpose flour, natural cocoa powder, sugar, salt, baking powder, baking soda, and Dutch process cocoa. Add buttermilk (see note), eggs, vegetable oil, and vanilla. Mix for one minute to combine. Batter will be thin.
- Divide batter equally between two pans (about 25-26 ounces per pan) and bake for 25-30 minutes, until you can touch the center of the cake and it bounces back. Let cool in the pan for 5 minutes. Turn out onto wire cooling racks, peel the wax paper off the bottom and cool completely (2-3 hours) before decorating.
Make the Best Easy Chocolate Mousse.
- Place one cake layer on a cake stand or plate. Top with a layer of Easy Chocolate Mousse. Place second cake layer on top and add another layer of mousse. Garnish with chocolate curls or shaved chocolate.
- If you need a flat cake top for decorating, bake the cakes at 325*F.
- To make your own buttermilk, use 1 tablespoon of lemon juice plus enough milk to equal 1 cup. Let sit for a few minutes before adding to batter.
- Recipe will make one 9x13 cake plus 6 cupcakes.