Dark Chocolate Mousse Cake

Discover Dark Chocolate Mousse Cake. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) ↔ Replace
• 1 and 3/4 cups (350g) granulated sugar ↔ Replace
• 3/4 cup (64g) unsweetened natural cocoa powder* (see Notes) ↔ Replace
• 2 teaspoons espresso powder (optional)* ↔ Replace
• 2 teaspoons baking soda ↔ Replace
• 1 teaspoon baking powder ↔ Replace
• 1 teaspoon salt ↔ Replace
• 3/4 cup (180g) full-fat sour cream, at room temperature ↔ Replace
• 1/2 cup (113g/120ml) vegetable oil ↔ Replace
• 2 large eggs, at room temperature ↔ Replace
• 1/2 cup (120g/ml) buttermilk, at room temperature* ↔ Replace
• 2 teaspoons pure vanilla extract ↔ Replace
• 1/2 cup (120g/ml) hot water or black coffee* ↔ Replace
• 1 cup (170g) semi-sweet mini chocolate chips tossed in 1 Tbsp flour (optional) ↔ Replace
• 1/2 cup (120g/ml) hot water ↔ Replace
• 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder ↔ Replace
• 8 ounces (226g) quality semi-sweet chocolate, finely chopped* ↔ Replace
• 2 cups (480g/ml) heavy cream, cold ↔ Replace
• 2 Tablespoons confectioners’ sugar ↔ Replace
• 1/2 teaspoon pure vanilla extract ↔ Replace
• 8 ounces (226g) quality semi-sweet chocolate, finely chopped ↔ Replace
• 1 cup (240g/ml) heavy cream ↔ Replace
• optional, for garnish: fresh berries and/or chocolate shavings ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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