Dark Chocolate Mousse Cake

Name: Dark Chocolate Mousse Cake
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 and 3/4 cups (350g) granulated sugar; 3/4 cup (64g) unsweetened natural cocoa powder* (see Notes); 2 teaspoons espresso powder (optional)*; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup (180g) full-fat sour cream, at room temperature; 1/2 cup (113g/120ml) vegetable oil; 2 large eggs, at room temperature; 1/2 cup (120g/ml) buttermilk, at room temperature*; 2 teaspoons pure vanilla extract; 1/2 cup (120g/ml) hot water or black coffee*; 1 cup (170g) semi-sweet mini chocolate chips tossed in 1 Tbsp flour (optional); 1/2 cup (120g/ml) hot water; 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder; 8 ounces (226g) quality semi-sweet chocolate, finely chopped*; 2 cups (480g/ml) heavy cream, cold; 2 Tablespoons confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 8 ounces (226g) quality semi-sweet chocolate, finely chopped; 1 cup (240g/ml) heavy cream; optional, for garnish: fresh berries and/or chocolate shavings

Instructions

Prep:2h 30minCook:25min

This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time (see Notes). This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.

Updated at: Sun, 26 Oct 2025 00:07:48 GMT