Supreme Chocolate Cake

4.82 from 22 votes

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For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!


 

I have to warn you, this cake is SO delicious it might just become a reason for a fight in your family. 🙂

I made this chocolate cake for my husband for Valentine’s Day. The cake turned out amazing. Rich and moist, irresistibly chocolaty. Although just two of us could have finished the whole cake without problem, we shared it with our family. (Yep, we’re that awesome! 😉

Couple weeks later when I was visiting, my mother-in-law told me about the drama over the last piece of cake. My father-in-law loves chocolate and, apparently, he was savoring the cake one small piece at a time. When he came back to enjoy his last piece of this heavenly dessert, it was nowhere to be found. No one knew where it is, and no one would admit eating it. Yep, just like that, the last slice of the cake had disappeared without a trace. Sadly, my poor father-in-law had been grumpy for a week, wondering about the mystery of the missing cake.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

That was a great excuse for me to bake this cake again.

The first one had a small issue that I needed to fix. The problem was that I was lazy and baked the whole cake in one deep 9-inch cake pan, instead of two. This caused an ugly sinkhole in my final cake. See below.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

I know it doesn’t really matter, as it still tastes wonderful.

However, I think it’s important to understand the reason behind the problems, so we can avoid them later. So, here is the explanation.

Since the batter is very runny due to high amount of liquid, there isn’t enough structure to hold a high rise even after the cake is baked completely. That’s why it’s important to bake them in two separate pans.

Now, here is the step-by-step instruction for this amazingly delicious cake.
Supreme Chocolate Cake with Chocolate Mousse Filling

If you don’t have instant espresso powder, use strong coffee instead, or skip it. You really won’t taste the coffee, it just enhances the chocolate flavor.

While the cake is cooling, prepare the chocolate mousse filling.

Supreme Chocolate Cake with Chocolate Mousse Filling

To assemble the cake:

Supreme Chocolate Cake with Chocolate Mousse Filling

To slice the cake into even layers, I used this Zenker Layer Cake Slicer Kit.  It makes perfectly even layers and I love it. Make sure that the cake is completely cooled before slicing though, otherwise it’ll break easily. 

You can find the detailed recipe for chocolate ganache here on my blog.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

Voila!

 It paired really well with my homemade vanilla bean ice cream!

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

Hope you’ll try this cake soon. And please don’t fight over that last piece of cake. Enjoy!

4.82 from 22 votes

Supreme Chocolate Cake with Chocolate Mousse Filling

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!
Prep: 15 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 10 -12 servings

Ingredients

For cake:

  • 2 cups 250gr all-purpose flour
  • 1 ½ cups 300gr sugar
  • ¾ cup 90gr unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 120ml hot water
  • 1 teaspoon instant espresso coffee
  • 2 large eggs at room temperature
  • 1 cup 240ml milk, at room temperature
  • ½ cup 120ml Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract

For mousse filling:

  • ½ cup 120ml hot water
  • 4 tablespoons 30gr unsweetened cocoa powder
  • ½ teaspoon instant espresso coffee
  • 1 ½ cup 260gr bittersweet chocolate chips
  • 2 cups 480ml heavy cream, cold
  • 2 tablespoons sugar
  • 1/3 cup Nutella

For chocolate ganache:

  • ½ cup heavy cream
  • 1 cup chocolate chips
  • 1 tablespoon softened butter optional

Instructions 

  • To make the cake
    Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a small bowl, mix together water and instant espresso coffee. Set aside.
  • In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
  • Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
  • Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  • In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  • In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  • Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
  • To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
  • Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
  • Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
  • Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.

Nutrition

Calories: 689kcal
Carbohydrates: 85g
Protein: 9g
Fat: 38g
Sugar: 56g
Sodium: 422mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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349 Comments

  1. Dear

    His cake look decadent and definitely going to make it for my daughter’s sweet 16 birthday. I have a  question here  about the chocolate mouse, the birthday party is going to be on a dhow boat. We live in Middle East.  I wonder the  whether the mouse will melt or become very soft because we will probably be on a boat for  5 to 6 hours. 

    I would be so grateful if you could let me know as this is the cake my daughter’s looking forward. 

    Thank you for lovely recipe.
    Cassandra 

    1. Hi, Cassandra! So happy to hear you like the recipe. As for your question, I think it’ll depend on the weather. If it’s very hot day, it might get pretty soft in 5-6-hour time period. But if it’s cooler, it should be fine. Hope this helps. And have a fantastic birthday for your daughter!

  2. Hello Shinee,
    The cake looks amazing!! 
    I’m making this tomorrow, but I have a question about the mousse filling, after you add the cocoa mixture into the melted chocolate, do you add them immediately in the whipped cream? or do you let it cool down first? Wont the whipped cream melted?…sorry, its my first time making chocolate mousse

    1. Hi, Nadia! I’m so excited for you to try this cake. As stated in the step #7, you’ll need to cool the melted chocolate slightly, while you whip the whipped cream. And when you mix it with cocoa mixture and Nutella, it won’t be hot anymore to melt the whipped cream. Hope this helps. Let me know how it turned out. 🙂

  3. I just made this and it was perfection! I used semi sweet because it was what I had on hand, and the cake was delicious not too sweet.

  4. Hello Shinee,
    This is the first recipe I tried from your blog.I made this cake for my daughter’s birthday and it was a super duper hit. Its the best chocolate cake I have ever tasted in my life! I thank you from the bottom of my heart for making our day so special!
    I would like to share a picture of my cake with you,but am not on twitter. Can you please share your email /facebook id?

  5. I made this cake for father’s day. It was delicious. Loved the texture of the cake. I did not have expresso. Used instant coffee. The cake had a very distinct coffee taste. Some people loved it some did not because of the coffee. I ran out of time so I did not make the ganache. I just poured hot fudge over the top. I also left the cake in the freezer over night.  Poured the hot fudge over the cake then put back in the freezer to set fudge. Took out about 30 minutes before the it was time to eat. By time quest was ready for cake the cake was ready for the quest. I will try it again. I will reduce the coffee in the mouse. Or go buy expresso. Thanks for sharing this recipe.

    1. Marsha, thank you for your feedback! I’m so glad you loved the cake. Espresso is used to enhance the chocolate flavor a bit, but I never actually taste it. If you don’t like coffee, or espresso, you can omit it too. 🙂

  6. Found this delicious looking cake on Pinterest by #sweetandsavorybyshinee and just had to make it. I was not disappointed and neither was my family who had some. I used three 8″ sandwich tins and sliced each cake horizontally in half before layering with the chocolate mousse. I don’t like coffee but I did the recipe exactly the same as you and I’m glad I did. This is now my favourite chocolate cake which I will be making again….and again!! It is so moist and light and I can’t wait to have more. Amazing!! Thanks for sharing this wonderful recipe x x Not sure where to post my pic?

    1. Jeanera, I’m so happy to hear you and your family loved this cake! I got your photo via e-mail, and it looked absolutely stunning. Loved the tall layers! Thank you for leaving your comment and sending me the photo.

  7. I just wanted to thank you for sharing this recipe. While I did not try the entire chocolate cake recipe, I used your chocolate mousse portion (omitting Nutella-just made it 2 full cups of chocolate chips instead) and it came out fantastic. I used it in a 2 layer 12″ round vanilla cake and the shape, amount and texture held beautifully. I couldn’t stop gobbling up the extra in the bowl! Also instead of instant coffee, I brewed 1/2 cup of expresso and stirred in the cocoa powder that way. Just to answer some others who questioned the refrigeration of the mousse, because there is no butter in it, it does not harden in the fridge, but it doesn’t fall flat either-as long as its kept cool.

    1. I’m so glad you tried the mousse, Amy. It sure is a treat! I’m sure it pairs wonderfully with vanilla cake too! And thanks for sharing your tips as well!

  8. Hi I found your blog a few weeks ago. I love the recipes. We made the chocolate cake and served for company today. It was a hit! Everyone loved it. This is our new goto chocolate cake. Keep up the good work!

    1. That’s awesome, Irene! So glad everyone loved the cake. Thank you so much for making my recipe. 🙂 If, by any chance, you’ve got a pic, I’d love to see it.