The Most Amazing Chocolate Cake

I love this cake, it is so moist and makes such a delicious cake. It is one that I will make a chocolate mousse and chocolate whipped Cream Frosting. So so good.

Cake Ingredients

• ▢3 cups all-purpose flour
• ▢3 cups granulated sugar
• ▢1 1/2 cups unsweetened cocoa powder
• ▢1 tablespoon baking soda
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons salt
• ▢4 large eggs
• ▢1 1/2 cups buttermilk
• ▢1 1/2 cups warm water 
• ▢1/2 cup vegetable oil
• ▢2 teaspoons vanilla extract
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Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in.
Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean.
Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.

Chocolate Mousse Ingredients

4 large egg yolks
1/4 cup sugar
1 ¾ cups Heavy Whipping Cream (divided)
1 ¼ cups Semi Sweet Chocolate Chips
1 ½ cups Powdered Sugar

Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.

Place the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.

Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.

Chocolate whipped cream frosting

2 1/2 cups (600ml) heavy whipping cream, cold

3/4 cup (68g) powdered sugar

1/2 cup (57g) natural unsweetened cocoa

1 tsp vanilla extract

Chocolate Sprinkles

In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

Build the cake

Level the tops of the chocolate cakes by using a large serrated knife.

The cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.

Add about half of the chocolate mousse and spread into an even layer.

Add the second layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.

Top the cake with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.

Finish it off

Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.

Remove the cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.

Frost the outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.

Finish off the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well-covered in the fridge for 3-4 days.