Decadent Dark Chocolate Fudge Cake with Mousse Frosting
Decadent Dark Chocolate Fudge Cake with Mousse Frosting
Ingredients
For the Dark Chocolate Fudge Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Dark Chocolate Mousse Frosting
- 8 ounces dark chocolate, chopped
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons chocolate shavings, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined, about 2 minutes.
⏱️ 3 min
- 4
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
⏱️ 2 min
- 5
Divide the batter evenly between the prepared cake pans.
⏱️ 2 min
- 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 1 hour.
⏱️ 70 min
- 8
While the cakes are cooling, prepare the dark chocolate mousse frosting. Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
⏱️ 10 min
- 9
In a large bowl, beat the heavy cream, confectioners' sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min
- 10
Gently fold the slightly cooled melted dark chocolate into the whipped cream until just combined. Be careful not to overmix.
⏱️ 3 min
- 11
Refrigerate the mousse frosting for at least 1 hour to allow it to firm up.
⏱️ 60 min
- 12
Once the cakes are completely cool and the frosting is firm, level the tops of the cakes with a serrated knife if needed.
⏱️ 5 min
- 13
Place one cake layer on a serving plate. Spread about 1/3 of the mousse frosting evenly over the top.
⏱️ 3 min
- 14
Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining mousse frosting.
⏱️ 5 min
- 15
Garnish with chocolate shavings, if desired. Serve immediately or refrigerate until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Dark Chocolate Fudge Cake with Mousse Frosting
For the Dark Chocolate Fudge Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Dark Chocolate Mousse Frosting
- 8 ounces dark chocolate, chopped
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons chocolate shavings, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined, about 2 minutes.
⏱️ 3 min - 4
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
⏱️ 2 min - 5
Divide the batter evenly between the prepared cake pans.
⏱️ 2 min - 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 1 hour.
⏱️ 70 min - 8
While the cakes are cooling, prepare the dark chocolate mousse frosting. Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
⏱️ 10 min - 9
In a large bowl, beat the heavy cream, confectioners' sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min - 10
Gently fold the slightly cooled melted dark chocolate into the whipped cream until just combined. Be careful not to overmix.
⏱️ 3 min - 11
Refrigerate the mousse frosting for at least 1 hour to allow it to firm up.
⏱️ 60 min - 12
Once the cakes are completely cool and the frosting is firm, level the tops of the cakes with a serrated knife if needed.
⏱️ 5 min - 13
Place one cake layer on a serving plate. Spread about 1/3 of the mousse frosting evenly over the top.
⏱️ 3 min - 14
Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining mousse frosting.
⏱️ 5 min - 15
Garnish with chocolate shavings, if desired. Serve immediately or refrigerate until ready to serve.
⏱️ 2 min