Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk or electric mixer
- Spatula
- Cake pan
- Refrigerator
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole milk at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate (70% cocoa), melted
- 8 ounces milk chocolate, melted
- 8 ounces white chocolate, melted
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a cake pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.
- Add eggs, milk, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Melt the dark, milk, and white chocolates separately and let them cool slightly.
- In another bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Fold the whipped cream into each melted chocolate mixture gently.
- Once the cake has cooled, spread the mousse on top, layer if desired, and chill for at least 2 hours before serving.
Notes
Use room-temperature ingredients for smoother mixing. Don't overmix the mousse to prevent it from deflating. Chill the cake before slicing for cleaner cuts. Store leftover cake in an airtight container in the fridge for up to 5 days or freeze individual slices wrapped tightly for up to 2 months. Enjoy high-quality chocolate for the best flavor!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 10mg
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