Decadent Triple Chocolate Mousse Cake

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: Add eggs, milk, oil, and vanilla. Mix until smooth, then slowly stir in boiling water (batter will be thin).

Step 4: Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.

Step 5: For the mousse, melt white chocolate with 1/2 cup heavy cream over a double boiler or in the microwave until smooth. Let cool. Whip remaining 1 and 1/2 cups heavy cream with vanilla and powdered sugar until soft peaks form. Fold into cooled white chocolate mixture.

Step 6: Assemble the cake by spreading white chocolate mousse between the cooled cake layers and on top. Decorate with dark chocolate shavings and pipe extra whipped cream if desired.

Storage Information

Refrigerate the cake in an airtight container for up to 4 days. For best texture, let slices sit at room temperature for 10-15 minutes before serving. You can also freeze the assembled cake (without whipped cream decoration) for up to 1 month; thaw overnight in the fridge.