DECADENT CHOCOLATE DELIGHT CAKE
For the Chocolate Cake Layers:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water)
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For the Chocolate Mousse Filling:
2 cups heavy cream (cold)
12 oz semi-sweet chocolate, chopped
2 tbsp powdered sugar
1 tsp vanilla extract
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For the Chocolate Ganache Drip:
¾ cup heavy cream
1 cup dark or semi-sweet chocolate chips
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For the Topping:
Fresh strawberries (whole and halved)
Chocolate chips or curls
Fresh mint (optional)
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Instructions:
1. Make the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line 3 or 4 6-inch pans or 8-inch pans for thinner layers.
In a large bowl, whisk dry ingredients. Add eggs, oil, buttermilk, and vanilla. Mix well.
Slowly stir in hot coffee or water. Batter will be thin.
Divide and bake for 25–30 minutes. Let cool completely.
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2. Make the Chocolate Mousse:
Melt chocolate in microwave or double boiler and let it cool to room temp.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Gently fold in melted chocolate until combined. Chill mousse for 30 minutes before assembling.
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3. Make the Ganache:
Heat heavy cream until simmering, then pour over chocolate chips. Let sit 1 minute, then stir until smooth and glossy. Cool slightly before dripping.
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4. Assemble the Cake:
Alternate layers of chocolate cake and thick chocolate mousse. Use a cake scraper to smooth the sides if desired.
Chill the layered cake for 30–45 minutes.
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5. Decorate:
Pour ganache over the top and let it drip beautifully down the sides.
Top with fresh strawberries, chocolate chips, and mint.