What would an over the top, indulgent meal be without an equally over the top dessert. We went big for this one with a dark chocolate cake with layers of chocolate mousse topped with a rich chocolate ganache.
This cake was inspired by a trip to Disneyworld complete with dinner at Beauty and the Beast’s Castle and the end of the night was topped off with the best chocolate mousse cake I’ve ever had. (It was in the shape of Mickey, but we’re just going with simple layers)
By definition, dessert is meant to be at least a little bit indulgent. But when you want to go over the top with a memorable dessert, be sure to add Hiland Dairy to every single part. If you want a moist cake, add Hiland Dairy. If you want a rich and creamy chocolate mousse and ganache, you have to add Hiland Dairy. Indulgent is better with Hiland Dairy.
Each and every piece of this dessert has dairy as a star player. If you want a rich, moist cake then dairy needs to be included. I love adding sour cream to cakes because it helps as a binder as well as adding moisture to the cake. No dry cakes allowed when dairy is included. You can add buttermilk, yogurt, or milk as well to make cakes super moist. This dark chocolate cake includes both Hiland Dairy Sour Cream and Buttermilk. This one is incredible!
The next layer is chocolate mousse and the key to a light and airy chocolate mousse is to whip that heavy cream together and then fold in the chocolate just enough to combine but not to overmix. Whipping the heavy cream creates air which makes it super light and fluffy. Perfect for any whipped cream or mousse.
My favorite layer in this over the top cake might be the Chocolate Ganache. I love making a ganache and I also love telling people how to make a ganache because it’s so simple. A chocolate ganache is literally just heavy cream and chocolate. Melted and mixed together and then drizzled over the cake and drizzled over the sides. Hiland Dairy Heavy Cream is the absolute best and it adds a creaminess and richness to when mixing it with anything, but especially chocolate!
This cake is meant to impress and knock the socks off your guests. Check out the recipe and video!
Layers of rich dark chocolate cake with light chocolate mousse in between, topped with a decadent chocolate ganache frosting. Over the top and incredible!
Cake-
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons espresso powder
½ cup vegetable oil
2 large eggs
¾ cup Hiland Dairy Sour Cream
½ cup Hiland Dairy Buttermilk
2 teaspoons pure vanilla extract
½ cup hot coffee
1 cup semi-sweet chocolate chips
Mousse-
½ cup hot water
¼ cup unsweetened cocoa powder
2 (4 ounce) semisweet chocolate bars, chopped
2 cups Hiland Dairy Heavy Cream
2 Tablespoons Powdered Sugar
½ teaspoon pure vanilla extract
Chocolate Ganache-
2 (4 ounce) semisweet chocolate bars, chopped
1 cup Hiland Dairy Heavy Cream
Preheat the oven to 350 degrees. Spray three 8 inch cake pans with nonstick spray and then line with parchment and spray again. (totally worth the extra effort)
Cake: In a large bowl, add the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder and whisk together. Set aside.
In a stand mixer on low to medium speed, mix the oil, eggs, Hiland Dairy Sour Cream, Buttermilk, and vanilla until smooth.
Add the dry ingredients a little bit at a time, and mix on low after each addition until all combined. Slowly add the hot coffee and mix on low until smooth. Fold in the chocolate chips by hand.
Pour the batter into each pan evenly between the three pans. Bake for 20-23 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool completely.
Mousse: In a medium bowl, whisk together the hot water and cocoa powder. Set aside.
In a microwave safe bowl, add the chopped chocolate and microwave in 30 second increments until smooth and melted. Pour the melted chocolate into the cocoa/water mix and stir together until combined.
Using a handheld or stand mixer, whisk together the Hiland heavy cream, powdered sugar, and vanilla extract together until medium peaks form. About 3 minutes of mixing.
Pour the chocolate mixture into the whipped cream mixture and fold together until combined and smooth. Careful not to over mix. Cover and refrigerate for at least 2 hours.
Cake assembly: Use a serrated knife to cut tops of cake layers to make each layer even and similar heights. Place the bottom layer on a cake board or stand. Scoop chocolate mousse on the layer and spread out evenly. Use about 1-2 cups of the mousse for each layer. Top with the next layer and repeat with the mousse and the remaining layer. Use an offset spatula to spread the mousse around the sides of the cake too to create a crumb coat or a naked cake look. Refrigerate until ready to do the chocolate ganache layer.
Ganache: In a medium bowl, add the chopped chocolate pieces. Set aside. Heat the Hiland Heavy Cream in the microwave or on the stovetop until hot but not boiling. Pour the heavy cream over the chocolate pieces. Do not stir. Let it sit for 3 minutes and do not touch.
After 3 minutes, stir the chocolate and heavy cream together until smooth and all combined. Let sit for 15 minutes and then pour chocolate ganache over the top of the cake and let it drizzle over the edges.
Serve immediately or later. Tastes amazing chilled or at room temperature.
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2 Responses
This was one of the best cakes I ever made! I’ll make this recipe for the rest of my life!
Thank you!! I’m so glad you love it! I love this cake so much too!