Dark Chocolate Mousse Cake

This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.

slice of dark chocolate mousse cake on a cake server

My s’mores chocolate mousse inspired me to play around in the kitchen the other week. I’ve always loved chocolate mousse, back to my childhood when my mom served it as an easy (yet totally elegant) dessert on the holiday table. Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it’s downright decadent.

I made this chocolate mousse cake for my husband Kevin’s birthday. This cake basically demands a huge gathering because– trust me– you don’t want to be left alone with its temptation. It WILL call out your name each time you open the refrigerator.

Taunting you.

chocolate layer cake on a wooden cake stand

3 Parts to Dark Chocolate Mousse Cake

Let’s break down each component of this intensely rich cake:

  1. Dark Chocolate Cake: This is actually a variation of my tuxedo cake, which originated from my chocolate cake recipe. In recent years, I’ve found that replacing sour cream for some of the buttermilk gives the cake more structure.
  2. Chocolate Mousse: I researched simplified ways to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped cream.
  3. Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now!

Video Tutorial: Chocolate Mousse Cake

Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream!

4 layer chocolate cake

Dark Chocolate Cake

Use this chocolate cake as the starting point. For a sturdier, yet moister crumb, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour cream and buttermilk is a must to properly leaven this cake. (If desired, see baking powder vs baking soda for more information.) This cake has a natural dark chocolate taste, but to deepen that flavor, use a mix of natural cocoa and Hershey’s Special Dark cocoa powder. A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee– rather, the two add depth to the cake’s chocolate flavor.

  • Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water.

You have options! You can make this cake into 2, 3, or 4 layers. I highly recommend 3 or 4 layers because there’s over 4 cups of chocolate mousse to spread inside. You can use 8 inch or 9 inch pans. The bake times are similar, see recipe notes.

A cup of chocolate chips adds even more chocolate flavor. I used 1 cup (180g) of mini semi-sweet chocolate chips in this pictured cake, but left them out in the video. They’re optional– but definitely worth the addition!!

chocolate cake batter in glass bowl

Simplified Chocolate Mousse

The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:

  1. Hot Water
  2. Cocoa Powdernatural or dutch-process
  3. Melted Chocolateuse two 4-ounce chocolate baking bars found in the baking aisle
  4. Heavy Cream
  5. Confectioners’ Sugar
  6. Vanilla Extract

Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream– a combination of heavy cream, confectioners’ sugar, and vanilla extract.

2 images of making chocolate mousse including whipped cream and chocolate mixture in glass bowls

Whipped cream + our chocolate mixture. ↑

Fold them together to make our chocolate mousse filling. ↓

chocolate mousse for chocolate cake in glass bowl and between cake layers

Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)

2 images of chocolate ganache in glass bowl and pouring on chocolate cake

Chocolate Ganache

I won’t go into a lot of detail about the chocolate ganache because I have a complete chocolate ganache recipe tutorial for you! Like the chocolate mousse, it’s imperative to use pure chocolate. Wait about 20 minutes for the ganache to thicken before pouring onto the cake.

How to Assemble & Decorate Chocolate Mousse Cake

Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. (Save a large spoonful of mousse for a thin crumb coat.) Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate cake for at least 1 hour and up to 4 hours. Chocolate mousse is pretty fluffy, so the cake won’t hold its shape unless it’s properly chilled.

Pour ganache on top then run a bench scraper around the sides to smooth it out. You can serve the cake immediately or wait for the chocolate ganache to set. 🙂

top of chocolate mousse cake with berries and chocolate shavings

slice of chocolate mousse cake on a white plate

What About Cupcakes?

Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!

More Indulgent Chocolate Desserts

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
4 layer chocolate cake

Dark Chocolate Mousse Cake

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours, 55 minutes
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time. See notes.


  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened natural cocoa powder* (see note)
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
  • optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse

  • 1/2 cup (120ml) hot water
  • 1/4 cup (22g) unsweetened cocoa powder* (see note)
  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

Chocolate Ganache

  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 1 cup (240ml) heavy cream or heavy whipping cream


  1. Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
  3. Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. As the cakes cool, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.
  6. Assemble layers before preparing chocolate ganache: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups chocolate mousse. Top with 2nd layer and evenly cover the top with 1.5 cups chocolate mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.
  7. Chocolate Ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.
  8. Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make mousse filling, then continue with step 6. You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 2-3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  2. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use about 2 cups of chocolate mousse between each layer.
  3. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water instead of the hot coffee.
  4. Cocoa Powder: For the best dark chocolate flavor in the cake, I recommend using a blend of unsweetened natural cocoa powder (1/4 cup; 22g) and Hershey’s “Special Dark” cocoa powder (1/2 cup; 43g). Hershey’s Special Dark is actually a mix of natural cocoa powder (an acid) and dutch-process cocoa powder (a base) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, so do not use ALL dutch-process cocoa powder. For best results, use 3/4 cup (65g) natural or the blend of natural/Special Dark I used. For the chocolate mousse, you can use either unsweetened natural or dutch-process cocoa powder. (Or the Hershey’s Special Dark.)
  5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
  6. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  7. Chocolate in Mousse & Ganache: Mousse & ganache will only set if the correct chocolate is used. You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands.

Keywords: cake, chocolate mousse, dark chocolate



  1. I have made this cake multiple times and done everything right yet it always falls apart even after refrigerating it overnight. I always get uneven layers and it crumbles so bad no matter what.

    1. I just made it and had the same issue! I’m going to freeze it and see if that helps at all but wondering what I did wrong! It tastes delicious at least 🙂

    2. I go for 3 slightly thicker layers of cake vs 4 and it holds together and more even. Making the filling ahead of time so it has more time to set up and the cakes to be completely cool also seems to help. My friends love this cake so it’s becoming a staple in the rotations of birthdays and special events.

  2. Hi sally. I have made this wonderful recipe before n it turned out great.
    But this time making for a friend who doesn’t eat eggs.
    I will be use Greek yogurt as a substitute to sour cream since it’s not easily available.

    Please suggest if I can use 1/2 cup more yogurt to replace the two eggs ?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Sumita, We haven’t tested any egg-free variations of this chocolate cake. Let us know if you do! If you’re interested, here is our egg free baking section. Happy baking!

  3. Hi Sally. Have baked and frosted the cake following your recipe. Have refrigerated it as would be cutting it tomorrow. Pls could you as to how long before should we take it off the refrigerator prior to the cutting as the ganache hardens. Eagerly waiting for your reply.
    Thanks in advance.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sheela, This cake can be served chilled or at room temperature. If you’d like it to be room temperature you can take it out of the refrigerator about an hour before serving (depending on the temperature of your kitchen).

  4. Hi Sally! I made the cakes tonight (they’re hanging in the fridge, looking great) and I’m going to make the mousse and assemble over the weekend.

    I have a question about the mousse: I know the cream, bowl, and whisk all need to be super cold to make good whipped cream, but do I need to be cautious about folding warm chocolate into the cream? Does the chocolate need to cool to a certain temperature first?

    Thanks so much for all your recipes and great instructions. I couldn’t boil water before the pandemic, but thanks to your site, I have discovered the joys of baking, and I’m excited to keep leveling up.

    1. Trina @ Sally's Baking Addiction says:

      Hi Brandon, as long as the chocolate isn’t piping hot, it should be incorporate well into the cream once it’s whipped. The bigger concern is over-mixing the two together – so be careful to mix them gently. We hope you love this cake, thank you so much for making our recipes!

  5. Giving a neutral rating. The recipe I use is very similar to this one but it is perfect so I will never diverge from it. Wanted to use a chocolate mousse filling but this mousse is not very good. I think there should be a nice balance of richness, especially when having multiple components on chocolate and the mousse was too bitter and not sweet enough. It may be the type of chocolate I use (Valrohna) but I would have been better off omitting the cocoa powder altogether. Also I never recommend a chocolate ganache for icing, att 72 degrees F it’s to soft enough for a cake only soft immediately after your ice it. After that its like eating a bar of chocolate, add some butter an glucose and it keeps it soft and it makes it more flavorful

    1. Evan,

      Thanks for your comments. You mentioned adding butter or glucose to the ganache. Do you have an amount that you would recommend?

  6. Absolutely loved this cake! Would definitely recommend this cake to everyone, it went down a treat and was so simple to follow, even as a beginner baker. It tasted exactly as described and the cake is moist and fluffy which balances beautifully with the light and airy mousse and the rich dark chocolate ganache.

  7. I love to bake & this was without question the best cake I’ve ever made. Every element was exquisite! I made the sponges in advance & froze them so I had less work on the day. I will definitely make this again. As I had 9” tins I made 3 layers

    1. Lexi @ Sally's Baking Addiction says:

      Thank you so much for the kind comment, Louise — we’re thrilled this was such a hit for you!

  8. Angela Hill says:

    So I am making a sheet cake version layered for 40 people. Should i triple the recipe?? Also will the baking time change by how long?? 1/2 inch thickness each sheet pan.
    Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Angela! It depends on the dimensions of your pan and how many layers you’re planning to make, but you can use our handy Cake Pan Sizes & Conversions guide to help scale the recipe as needed. Bake time will also vary, but keep a close eye on them and use a toothpick to test for doneness. Enjoy!

      1. Michelle Oelfke says:

        I’m actually asking about the wood cake stand I’d love to get one where did you purchase it please?
        Of course I’ll be making this cake!
        I love chocolate and use your ganache recipe often. I whip it and fill my chocolate surprise cupcakes.
        Thanks for a reply.

      2. Trina @ Sally's Baking Addiction says:

        Hi Michelle! This stand is from Sur La Table but it doesn’t appear to be on their site anymore. Hope you love this cake!


    Hi Sally I am planning to bake this cake in an 8inch pan. Can I half the cake recipe and once baked cut the cake in half. I am planning to make 2 cakes one after the other therefore will have 4 layers

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nila, these are pretty thin cake layers to begin with, so we fear it would be difficult to try and slice them in half. It might be easiest to make the full recipe as is, and then freeze two of the layers for another time!

  10. What can i replace sour cream with?

    1. Trina @ Sally's Baking Addiction says:

      Hi Amy, Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute. Enjoy!

  11. Thank you Sally for sharing this recipe! This is the best cake I ever made, was a big success 🙂 The chocolate mousse is genious!

  12. This is hands down the best chocolate cake EVER. I literally dream about it every day So much so I think I’m going to make it again this week because I don’t want to wait for a special occasion! Thanks for such detailed instructions and info, I’ve learned so much about baking from your blog and recipes. I was afraid this cake was going to be a bit tricky but it wasn’t.

  13. Does the melted chocolate need to cool down before mixing with whipped cream? whipped cream deflated after i pour the melted chocolate and the mousse became runny.. should i re-whip?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sharon! No need to let it cool, we always mix it right in. When you whipped cream, sugar, and vanilla together did you get it to reach medium peaks? Then when you combine this whipped mixture with the chocolate be careful to very gently fold them together. Over-mixing at this step will deflate/thin out the mousse. You can try to re-whip it, but the texture likely won’t be the same.

  14. Hi Sally, could I use the receipe for the chocolate mousse with white chocolate? Last time I made this receipe, the mousse itself was very tasty to serve as a standalone desert.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Michaela, we’ve actually never made white chocolate mousse before, so we’d recommend finding a white chocolate mousse recipe you love and using that as the filling. Or you might be interested in this tuxedo cake where we use white chocolate ganache between the layers. We’d love to know what you try!

  15. Hey. I tried the recipe today but the cake texture wasn’t right .. it was dense and rubbery seemed raw but it was baked. I added 300 grams granulated sugar I don’t know if that was the reason behind the texture please let me know! The cake tasted amazing though

    1. Trina @ Sally's Baking Addiction says:

      Hi Mahi! Usually a dense, rubbery cake has been over-mixed. Be very careful to just mix the batter until combined. Here’s more tips for preventing dense cake!

  16. I made this for my son’s 13th birthday. The only alteration I made was to make about 25% more mousse so we could put a thicker layer as a crumb coating. The cake was fabulous. Not too sweet, not too decadent, but DEFINITELY delicious. Four 9″ layers, cut into 16 pieces and it was perfect.

  17. Kimberly L. says:

    Can I use a regular mousse recipe with this that includes the egg whites and egg yolks or is there no difference in taste between using the simplified version here?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kimberly, If you have a traditional mousse recipe you love, it should be just fine between the cake layers. Just make sure it’s properly chilled.

  18. I am not someone who bakes a lot. I wanted to surprise my husband with some cake which is moist, creamy and yum! Most of the cakes we get in the shop/store are pretty dry with a couple of exceptions.
    I tried this cake and boy, it was so so good! I guess I will be coming back to your page to find anything baking related.

    Thanks so much for sharing this recipe. 🙂

    Much love <3

  19. Can I use cake flour?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, we don’t recommend using cake flour in this recipe. Chocolate cakes already have cocoa powder— which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake.

  20. Hi Sally, Can you make the cake in advance and freeze it ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nila, absolutely. We recommend freezing the cake layers (rather than an assembled cake). See recipe notes for more details!

  21. Prarthna Nagar says:

    My mousse is very watery. How can I salvage it!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Prarthna, Chilling it should help re-solidify it. Were you sure to use heavy cream/heavy whipping cream? (Simply “whipping cream” contains less fat and we don’t recommend it.)

      1. Prarthna Nagar says:

        I think I used whipping cream 🙁 how doomed am i

  22. How much cups of chocolate chips will I use in the ganache and mousse if using?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, you’ll need about a cup for each.

  23. My first layer cake ever and it was so amazing. The addition of the hot coffee to the cake batter is a must.

  24. Hi Sally, the cake layers didn’t really rise and I’m not sure why. They turned out more flat and crunchy rather than fluffy. I followed the instructions so maybe I did something wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Daba! It could be a few things. First, make sure your baking powder and soda are fresh. We find they lose strength after just 3-4 months. Use proper room temperature butter and other room temperature ingredients and be careful to just mix the cake batter until combined. Here’s a helpful article about preventing dense cake that may help for next time. Thank you for giving this cake a try!

  25. Brittany Rosen says:

    Question – when you say to add coffee, do you mean like a cold brew? Instant coffee?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Brittany, you’ll want 1/2 cup (120ml) of hot brewed coffee (instant is fine) for this recipe.

  26. In Canada, we only have whipping cream (35%) not heavy whipping cream. Is there anything I can do so the mousse texture is not too soft? What about adding some bloomed gelatin?
    Also, does the ganache stay soft even after refrigerated?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ann, Heavy cream or heavy whipping cream (the two names are often used interchangeably) contain 36% milk fat so yours will be just fine with no other changes (there isn’t much difference between 36-35 percent). The ganache will solidify but it won’t get hard. If you wish to soften it up a bit before serving you can leave the cake at room temperature for a short time before cutting and serving. Enjoy!

  27. I followed the recipe exactly as it is written, and my family says it’s the best chocolate cake they’ve ever had! Thanks for always posting foolproof and thorough recipes. They never fail!

  28. Id like to make this cake ahead of time and freeze it after completed. How should I wrap it for the freezer?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashley, When freezing a frosted cake you can place the entire cake in the freezer for a short time just until the frosting is set. Once the frosting is solid you can wrap it with plastic wrap or place in an airtight container to store in the freezer.

  29. This cake was outstanding and beautiful. I bake quite often and use my family and friends as guinea pigs for any new recipes I try. They are still talking about this cake months later. The Chocolate cake was light but decadent, the mousse filling light, fluffy and delicious and the ganache sealed the deal. I used 3 9″ pans. I had lots of filling left over because I did not have a 4th layer. Used the rest of the filling as a crumb coat and then used the ganache. It made it extra rich having so much filling between layers. Next time I will do 4 layers for a more even cake to filling ratio. Thanks for the great recipe Sally.

  30. Hailey Mckechnie says:

    I can only find reduced fat buttermilk, is this ok?

    1. Trina @ Sally's Baking Addiction says:

      Low fat buttermilk will be just fine!

1 11 12 13 14

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally