Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup hot water
For the Chocolate Mousse Layers:
6 oz semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the Dark Chocolate Ganache:
6 oz dark chocolate, chopped
1/2 cup heavy cream
Directions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, buttermilk, egg, and vanilla extract. Mix until smooth, then gradually stir in hot water. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Mousse Layers: In a heatproof bowl, melt the semi-sweet chocolate over a pot of simmering water or in the microwave. Let cool slightly. In a separate bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Gently fold the cooled chocolate into the whipped cream until well combined. Spread the mousse evenly over the cooled cake, and chill in the refrigerator for at least 2 hours.
Prepare the Ganache: Heat the heavy cream until it begins to simmer. Pour over the chopped dark chocolate and let sit for 2 minutes. Stir until smooth. Let cool slightly before spreading over the chilled mousse.
Assemble and Serve: Spread the ganache over the mousse layer. Chill the cake until the ganache is set, about 30 minutes. Remove the sides of the springform pan and slice to serve.
Prep Time: 30 mins | Cooking Time: 30-35 mins | Total Time: 4 hrs 30 mins (including chilling)
Kcal: 450 | Servings: 12
