Ingredients
Scale
For the cake layer:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
For the mousse topping:
- 200 g semi-sweet chocolate, chopped
- 1 ½ cups heavy cream, chilled
- 3 tablespoons powdered sugar
Instructions
- Prepare the pan and oven: Preheat oven to 175°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk sugar and eggs until pale. Add oil, milk, and vanilla extract, whisking until smooth.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake the cake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Melt the chocolate: Place chopped chocolate in a heatproof bowl over a pot of gently simmering water. Stir until melted, then let it cool slightly.
- Whip the cream: In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
- Make the mousse: Gently fold the melted chocolate into the whipped cream until smooth and airy.
- Assemble: Place cooled cake on a serving plate, spread mousse evenly over the top, and smooth with a spatula.
- Chill: Refrigerate for at least 2 hours before slicing to allow the mousse to set.
Notes
You can decorate with cocoa powder, chocolate shavings, or fresh berries.
Dark chocolate can be used for a more intense flavor.
Ensure the cake is completely cool before adding the mousse.
- Prep Time: 25
- Cook Time: 30