📋 Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water (or hot coffee for a richer flavor)
For the Chocolate Mousse:
8 oz semi-sweet chocolate, chopped
1 cup heavy cream, divided
2 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Ganache:
8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tbsp unsalted butter
For the Garnish:
Chocolate shavings or curls
Fresh berries (optional)
Edible gold dust (optional)
📝 Instructions:
Preheat & Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two pans if you prefer fewer layers).
Line the bottoms with parchment paper for easy release.
Make the Cake Batter:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract; beat until smooth.
Gradually stir in the boiling water (or coffee) until the batter is uniform and thin (this is normal).
Divide the batter evenly among the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Mousse:
In a heatproof bowl, melt the chopped chocolate using a double boiler or microwave (in 30-second bursts), stirring until smooth.
In a separate bowl, whip 1/2 cup of the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the melted chocolate until fully combined, keeping the mousse light and airy.
Assemble the Cake:
Level each cake layer if needed.
Stack the layers on a serving plate, spreading a generous layer of the chocolate mousse between each.
Frost the top and sides with the remaining mousse.
Make the Chocolate Ganache:
In a small saucepan, heat the remaining 1/2 cup heavy cream until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl, let it sit for 2–3 minutes, then stir until smooth and glossy.
Stir in the unsalted butter until fully incorporated.
Finish & Garnish:
Drizzle the ganache over the cake, letting it cascade elegantly down the sides.
Garnish with chocolate shavings or curls, and, if desired, fresh berries and a dusting of edible gold dust for extra flair.
Chill & Serve:
Allow the cake to set in the refrigerator for at least 1 hour before serving.
Enjoy your Divine Cocoa Serenade Cake – every sumptuous slice is a majestic journey of velvet chocolate bliss and decadent indulgence!
