This is a decadent Multilayer Chocolate Mousse Cake, heaven for the ultimate chocolate lover! Its composed of three parts: Chocolate Mousse Cake, a Nutella Mousse Filling, and then an outer layer of Chocolate Ganache
Once the ganache solidified, it provided a nice chocolate outer shell layer that was delicious to bite into! I ended up using the Nutella Mousse filling as filling for chocolate cupcakes as I had a lot left over.
Read through for specific baking tips, otherwise scroll to the bottom for the recipe.
Chocolate Ganache is also very neat to work with. It literally is just cream with chocolate and can be used as a glaze, icing, or for pastry filling. Under heat its super runny and you can pour it ontop of a cake, but when you refrigerate it for a few minutes it becomes thick (as depicted here) and makes for a clean spread:
This was also one of the first times I had used a “double boiler”. It is not uncommon when looking to melt chocolate to do so gently. Imagine throwing your chocolate into a sauce pan and turning up the heat – you risk burning the chocolate, and heating too quickly. A “double boiler” means placing your chocolate into a bowl, and placing the bowl over boiling pot of hot water. This will gently heat and melt the chocolate so a usable texture.
Using a Double Boiler:
You can use a heat safe bowl or a smaller pot.
The double boiler gently melts the chocolate.
Multilayer Chocolate Mousse Cake
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl whisk together dry ingredients: Flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a large bowl, mix together wet ingredients: eggs, milk, yogurt, and vanilla extract
Add contents of the flour mixture in sections to the wet ingredient bowl, mixing between additions.
Divide the batter into your greased cake pans. Bake for 20-30 minutes or until cake taster (toothpick) comes out clean.
Allow to cool completely before icing.
In the first bowl, in hot water add cocoa powder and instant coffee powder.
In double boiler, melt chocolate chips in a second bowl until smooth. Remove from heat.
In mixing bowl, whip heavy cream with sugar until hard peaks form.
In the melted chocolate bowl, stir in Nutella and coffee mixture.
Next, fold in whipped cream mixture in parts. Refrigerate until ready to use.
In saucepan, heat heavy cream (simmer, not boil).
Pour the cream over chocolate chips and let is rest for 2 minutes
Mix until smooth, and stir in butter.
Assembling the Cake
Start with your first layer, and lay generous amount of chocolate mousse spread with cake spatula before applying other layers.
Once all layers are assembled, ice the top and sides for a smooth surface.
Use somewhat runny chocolate ganache and smoothly or with texture.