Ingredients
For the Chocolate Cake:
- 1 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
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the Milk Chocolate Mousse:
- 200 g (about 1 ½ cups) milk chocolate, chopped
- 1 ½ cups heavy whipping cream (chilled)
- 2 tbsp powdered sugar (optional, for sweetness)
- 1 tsp vanilla extract
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Slowly pour in hot water or coffee and mix until batter is thin and combined.
- Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
- Prepare the Mousse:
- Melt milk chocolate gently over a double boiler or in the microwave until smooth. Let it cool slightly.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold the melted chocolate into whipped cream gently until fully combined. Chill for at least 30 minutes to set.
- Assemble the Cake:
- Place one cake layer on a plate, spread some mousse over it.
- Add the second cake layer and cover the top (and sides if desired) with remaining mousse.
- Chill the assembled cake for 1–2 hours before slicing for the best texture.
- Serve & Enjoy:
- Garnish with chocolate shavings, cocoa powder, or fresh berries.
- Slice and serve chilled for a truly heavenly dessert!
Would you like me to make this recipe into a no-bake version (just mousse + biscuit base) as well?