Description
This rich and decadent Chocolate Forest Cake features moist layers of chocolate sponge cake paired with a luscious, airy chocolate mousse. Perfect for chocolate lovers, this elegant dessert is finished with powdered sugar dusting, chocolate curls, and optional fresh mint leaves for a charming presentation. Ideal for celebrations or a special treat, it combines classic baking with creamy mousse for a truly indulgent experience.
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup boiling water
- Pinch of salt
For the Chocolate Mousse:
- 1 ½ cups heavy cream
- 8 oz dark chocolate (70% cocoa), chopped
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
For the Decoration:
- Powdered sugar, for dusting
- Shaved chocolate or chocolate curls
- Fresh mint leaves (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes do not stick.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and a pinch of salt. This ensures even distribution of leavening agents and cocoa throughout the batter.
- Mix wet ingredients: In a large bowl, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fluffy, incorporating air for a light texture.
- Incorporate dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix gently until combined without overmixing to maintain tenderness.
- Add boiling water: Carefully stir in the boiling water; the batter will become thin, which is expected and contributes to a moist cake.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before assembling.
- Prepare chocolate mousse – heat cream: Pour the heavy cream into a saucepan and heat over medium heat until it just begins to simmer, being careful not to let it boil.
- Combine chocolate and cream: Remove the cream from heat and stir in the chopped dark chocolate until completely melted and the mixture is smooth.
- Chill mousse mixture: Allow the chocolate mixture to cool to room temperature, then refrigerate for around 1 hour or until it firms up to a thick consistency.
- Whip mousse: Using an electric mixer, whip the chilled chocolate mixture until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form, creating a light and fluffy mousse.
- Assemble and decorate: Layer the cooled cake rounds with chocolate mousse between each layer. Finish by dusting powdered sugar on top and decorating with shaved chocolate curls and optional fresh mint leaves for a beautiful presentation.
Notes
- Be sure to fully cool the cake layers before assembling to prevent the mousse from melting.
- The boiling water in the batter helps produce a moist and tender crumb.
- Use high-quality dark chocolate with 70% cocoa for the best flavor in the mousse.
- You can prepare the mousse in advance to save time; just store it refrigerated until ready to whip and assemble.
- For an extra rich chocolate flavor, dust some cocoa powder alongside powdered sugar on top as decoration.
- If you prefer, substitute vegetable oil with melted butter for a slightly different texture and richer flavor.
