INGREDIENTS
For the Chocolate Cake Layers:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
1 cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
¾ cup hot coffee or water
For the Chocolate Mousse Filling:
1½ cups heavy cream
1½ cups semi-sweet chocolate chips
¼ cup powdered sugar
For the Chocolate Ganache Drip:
1 cup dark chocolate (chopped or chips)
½ cup heavy cream
For Topping:
Chocolate chunks, curls, or bars
Raspberries (fresh)
Chocolate buttercream swirls (optional)
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INSTRUCTIONS
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In another bowl, beat eggs and both sugars until light. Add oil, buttermilk, and vanilla.
Add dry ingredients, then stir in hot coffee.
Divide batter between pans and bake for 30–35 mins. Cool completely.
2. Make the Mousse Filling:
Heat ½ cup of cream until simmering. Pour over chocolate chips and stir until smooth.
Let cool. Whip remaining cream with powdered sugar to soft peaks.
Fold into chocolate mixture to make mousse. Chill for 15–20 minutes.
3. Ganache Drip:
Heat cream until hot, pour over chocolate, wait 1–2 mins, stir until silky. Cool slightly.
4. Assemble:
Layer one cake, pipe or spread mousse. Add second layer and repeat.
Chill for 30 minutes, then pour ganache drip over the top.
Decorate with chocolate chunks, buttercream swirls, and fresh raspberries.
