Description

This Delicious Chocolate Indulgence Cake is a rich, moist chocolate cake layered with a luscious chocolate mousse and adorned with an assortment of chocolate decorations. Perfect for chocolate lovers, this decadent dessert combines the deep flavors of cocoa, coffee, and semi-sweet chocolate to create a truly indulgent treat that’s ideal for celebrations or any special occasion.

Ingredients

Scale

Cake Batter

½ cup unsweetened cocoa powder
1 cup hot brewed coffee
2 cups granulated sugar
1 ¾ cups all-purpose flour
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon salt
1 ½ teaspoons baking powder
½ cup vegetable oil
2 large eggs
1 ½ teaspoons baking soda

Chocolate Mousse Filling

8 ounces semi-sweet chocolate, chopped
½ cup heavy cream
1 cup powdered sugar
1 ½ teaspoons vanilla extract
⅓ cup heavy cream (for whipping)

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
⅓ cup heavy cream
4 ounces semi-sweet chocolate, chopped
Powdered sugar (additional, to taste)
2 tablespoons cocoa powder (approximate based on instructions)
1 ½ teaspoons vanilla extract

Chocolate Decorations (optional)

Chocolate shavings
Brownie bites
Mini chocolate chips
Chocolate truffles
Chocolate curls
Chocolate candies

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Instructions

Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking during baking.
Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and removes lumps.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add the hot brewed coffee and mix thoroughly to integrate all the liquid components.
Make the batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing, which could toughen the cake.
Bake the cake layers: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before removing them to a wire rack to cool completely.
Prepare the chocolate mousse: Using a double boiler, melt the chopped semi-sweet chocolate with ½ cup heavy cream, stirring until smooth. Let this chocolate mixture cool. In a separate bowl, whip ⅓ cup heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the cooled melted chocolate into the whipped cream mixture. Refrigerate the mousse to set while you prepare the frosting.
Make the chocolate buttercream frosting: Beat the softened unsalted butter until creamy and light. Gradually add powdered sugar and the cocoa powder (approx. 2 tablespoons), mixing until smooth and integrated. Add the remaining ⅓ cup heavy cream and vanilla extract, then beat until the frosting is fluffy and spreadable.
Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of the chilled chocolate mousse over it. Top with the second cake layer and spread more mousse evenly over the top and sides if desired.
Add decorations: Garnish the cake with your choice of chocolate decorations such as shavings, brownie bites, mini chocolate chips, truffles, curls, or candies to enhance both appearance and flavor.
Chill before serving: Refrigerate the assembled cake for at least 1 hour to allow the mousse to set and the flavors to meld perfectly before slicing and serving.

Notes

Use freshly brewed hot coffee to enhance the chocolate flavor without adding a coffee taste.
Ensure the cakes are completely cool before assembling to prevent the mousse from melting.
The mousse requires refrigeration to set properly—do not skip this step for best texture.
For a more intense chocolate flavor, use high-quality semi-sweet chocolate with at least 60% cocoa content.
Chocolate decorations are optional but add a beautiful touch and extra texture.
You can substitute buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice if unavailable.
Make sure not to overmix the batter to keep the cake tender and moist.
The buttercream frosting measurements for powdered sugar and cocoa powder can be adjusted slightly based on desired sweetness and chocolate intensity.