Description
A rich and decadent Chocolate Forest Cake featuring moist chocolate layers paired with smooth, creamy chocolate mousse. Perfect for celebrations or indulgent desserts, this cake combines deep cocoa flavor with a light, airy mousse and elegant chocolate decorations.
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup boiling water
- Pinch of salt
For the Chocolate Mousse:
- 1 ½ cups heavy cream
- 8 oz dark chocolate (70% cocoa), chopped
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
For the Decoration:
- Powdered sugar, for dusting
- Shaved chocolate or chocolate curls
- Fresh mint leaves (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and a pinch of salt until fully combined.
- Beat Wet Ingredients: In a large bowl, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture becomes smooth and fluffy, which helps incorporate air for a lighter cake texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix gently until all ingredients are just combined to avoid overworking the batter.
- Add Boiling Water: Stir in the boiling water carefully; the batter will be thin, which is normal and ensures a moist cake once baked.
- Divide Batter and Bake: Evenly divide the thin batter between the two prepared cake pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes after baking. Then transfer to a wire rack to cool completely, which prepares them for assembling with mousse.
- Prepare Chocolate Mousse: While the cakes cool, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped dark chocolate and let sit for 2 minutes. Stir gently until smooth and creamy. Let cool slightly, then beat in vanilla extract and powdered sugar. Chill the mousse until firm but spreadable.
- Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of chocolate mousse on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining mousse, smoothing it evenly.
- Decorate: Dust the assembled cake with powdered sugar, garnish with shaved chocolate or chocolate curls, and add fresh mint leaves for a touch of color and freshness.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set the mousse before slicing and serving for the best texture and flavor.
Notes
- Use boiling water to ensure a moist, tender crumb for the cake layers.
- The thin batter is normal and leads to a rich, moist texture once baked.
- Make sure to cool the cakes completely before adding mousse to avoid melting or runny filling.
- Chill the mousse adequately to achieve the right consistency for spreading and layering.
- Decorations such as fresh mint are optional but add a refreshing contrast to the rich chocolate flavor.
