Description
Decadent chocolate cake layered with creamy cappuccino mousse and topped with rich chocolate ganache. Perfect for coffee and chocolate lovers!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups heavy cream, cold
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- Chocolate shavings
- Cocoa powder
- Espresso beans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, dissolve the instant espresso powder in the hot water. Stir until completely dissolved and set aside to cool slightly.
- In a large bowl, using an electric mixer, whip the heavy cream until stiff peaks form.
- In a separate bowl, beat the softened mascarpone cheese and powdered sugar together until smooth and creamy.
- Add the cooled espresso mixture and vanilla extract to the mascarpone mixture and beat until well combined.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- Cover the mousse and refrigerate for at least 2 hours, or preferably overnight, to allow it to set properly.
- Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour the hot heavy cream over the chopped chocolate and let it sit for 1 minute to allow the chocolate to melt.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the butter until it is melted and incorporated into the ganache.
- Let the ganache cool slightly before pouring it over the mousse.
- If your cake has a dome, you can use a long serrated knife to level it.
- Spread the chilled cappuccino mousse evenly over the cooled chocolate cake.
- Pour the slightly cooled chocolate ganache over the mousse, spreading it evenly to cover the entire surface.
- Refrigerate the dessert for at least 1 hour to allow the ganache to set.
- Before serving, garnish the dessert with chocolate shavings, cocoa powder, or espresso beans.
- Cut the dessert into squares and serve chilled.
Notes
- For extra insurance against sticking, use baking spray with flour already in it when preparing the cake pan.
- Be careful not to overmix the cake batter, as this can lead to a tough cake.
- The cake batter will be thin after adding the boiling water, but that’s normal.
- Make sure the mascarpone cheese is softened before beating it for the mousse, or you’ll have lumps.
- Be careful not to overwhip the heavy cream for the mousse, or you’ll end up with butter.
- Gently fold the whipped cream into the mascarpone mixture for the mousse to avoid deflating it.
- Let the ganache cool slightly before pouring it over the mousse to prevent the mousse from melting.
- Prep Time: 45 minutes
- Cook Time: 35 minutes