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.

dark chocolate mousse cake

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

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

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.

making chocolate mousse

Whipped cream + our chocolate mixture. ↑

Fold them together to make our chocolate mousse filling. ↓

chocolate mousse for chocolate cake

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!)

chocolate ganache 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

chocolate mousse cake

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

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 (220g) 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. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
  6. 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. Hi Sally! I’m looking forward to making this cake for my husband’s birthday! Any suggestions on making the chocolate mousse into a chocolate -hazelnut mousse? I was thinking of adding finely chopped hazelnuts directly into the mousse, but I would appreciate any other suggestions you have!

    1. Hi RL! The best option– without risking ruining the mousse– would be to add finely chopped hazelnuts to it. You could also try stirring in a generous spoonful of Nutella, too. I also have a Nutella frosting that you could try on the cake instead of the ganache topping.

  2. Hey Sally!
    This cake looks incredible – I was hoping there might be a way to modify the mousse to make a raspberry mousse? With white chocolate and dried berries maybe? I wasn’t sure how white chocolate would work though…

    1. Hi Angela! I haven’t tried a white chocolate or raspberry mousse before and that would require some testing. I don’t want to steer you in the wrong direction, so I recommend finding another recipe for white chocolate raspberry ganache that has some good reviews!

    2. I’d like to make this for my husband’s birthday this weekend! Can I use non-dairy whipped topping in lieu of the heavy whipping cream in the mousse?
      Thank you!! <3

  3. Big thanks. First time attempt was a hit. Maybe the best cake I ever made. Moist and chocolate in every bite. Is there a way that I can upload a photo to share?

  4. Hi Sally,
    I’m planning on making this for my daughter’s birthday but want to make it as a 2 layer. Can I just cut the recipe in half?

  5. I made this for my husbands cake and it was a hit! Everyone had seconds and cake was all gone in a couple of minutes!
    How much time in the oven if I use the recipe for cupcakes?

    1. Hi Aliya! The last paragraph of the post (just above the recipe) says “What about cupcakes?” The directions are there for you!

    1. Hi Mel! That’s hard for me to say. The best option would be to use the instructions I give above the recipe for cupcakes, then using my 6 inch cake recipe instructions for your 7 inch cake pans. The cupcake batter will fit into your cake pans.

      1. Thank you! I ended up using this recipe for the 7 inch instead, and making cupcakes out of the spare batter. The cakes are still cooling but they smell super delicious and feel really moist! Thank you for the recipe!

  6. Legit perfection. Cold chocolatey mousse and exquisite dark chocolate cake enrobed in heavenly ganache…..yes, please. 3rd time making this and I’m already salivating. You won’t be disappointed. Make sure the cocoa footnote goes to the cake batter and not the mousse. It’s easy to skip to the note and add the wrong amount of cocoa as both the batter and mousse have cocoa in them. Other than that, eat, enjoy, and be sure to buy bigger pants!

  7. Hi Sally,
    I want to make chocolate mousse cake for Christmas dinner using a cake pan I bought last year and have never used and which holds 6 cups of batter. It’s a Nordic Ware pan in the shape of a gingerbread man. My thought is to cut the baked cake into 2 layers, spread mousse in the middle, cover with ganache and then use small amounts of buttercream to pipe the face, buttons, etc. So, two questions. Would you suggest halving the cake recipe? And, could the whole thing be made, frosted and decorated the day before and kept in the refrigerator?

    1. Hi Ro! Unfortunately it’s hard for me to say exactly how much of this recipe you will need. Halving the recipe is a great starting point though. You can prepare the cake in advance, frosting and all, then refrigerate and serve the following day.

  8. Hi Sally, this is my first time making the cake. Can I make the mousse and ganache one day and make the cake the next day and mousse and frost the cake and refrigerate to the third day? If so, do I have to cover the cake frosted overnight in the fridge? Thanks

    1. Hi Adrienne, Yes all of the components can be made ahead of time! See the first recipe note under the instructions for details on how to make everything in advance. Enjoy!

  9. Hi Sally, I want to bake this cake for my wedding anniversary, but unfortunately my husband usually doesn’t like the bitterness of dark chocolate. Is the flavor very intense here? If it yes, how can I substitute?

    1. Hi Jameela, This cake doesn’t have the bitter taste of super dark chocolate, but it definitely is very rich! If he loves regular chocolate then he will love this cake! Happy Anniversary!

  10. Hello Sally!!
    Merry Christmas !!
    I am a beginner in baking and i just tried out baking this cake but when i mixed the wet ingredients together the eggs started to curdle up. Could u please suggest what to do and where i could have possibly gone wrong??
    PS: wonderful recipe and i love all your recipes!

    1. Hi Nova! For even mixing, make sure those cold ingredients are at room temperature. This will help! After adding the dry ingredients, though, everyone comes together even if you experienced some curdling.

  11. Hi Sally! I made this my Christmas cake and it turned out sooo delish! But i had a problem when i pour the hot water/cocoa mix to the melted chocolate bar it turned into one big chocolate chunk, i had to troubleshoot but i was able to recover it. What do you think is the culprit? I wanted to make this again soon because it is so yummy! Thanks in advance!

    1. Hi Emily! Are you using pure chocolate? Make sure you’re using baking chocolate and no other chocolate product. Stir constantly or you can even stick the mixture into the microwave to melt it again.

      1. I did use Bakers unsweetened chocolate bar. I googled troubleshooting i found the one to use boiling water 1 tsp at a time, it was recovered but it turned grainy. I was afraid to put it in the microwave but great to know i can do that next time! Thanks Sally!

  12. This recipe looks amazing and I am keen to make it for my New Year’s Eve party. However I have two people attending who are on a gluten-free diet. Is there a way to make this cake GF? Could I simply replace the flour with GF flour? Or would it be better to substitute it with a combination of GF flour and almond meal to maintain the moist consistency? Thanks.

    1. Hi Nicole! I wish I could help but I haven’t tested this recipe with GF flour alternatives and have very little experience with them. Generally gluten free flours (the cup for cup measurement ones) work nicely in cakes.

  13. Hi Sally,

    I have always loved your recipes and have turned out perfect each time! I am planning to make this for the New Year’s party – wondering if I can substitute some part of heavy cream with Bailey’s to make it Bailey’s chocolate mousse. Any suggestions?

    1. Hi Pallavi, I’m sorry I’m just seeing this question. I have never tested this recipe with Bailey’s although it sounds delicious! Did you try it? If so let me know how it turned out!

  14. Sally,
    I made this cake before I got your response so I rolled the dice and increased the flour to 2 cups. It was absolutely amazing! It was sturdy enough to hold the heavy cherry filling and hollowed out middle for the sprinkles surprise. Delicious, rich and still very moist! Whew! I made it for a NYE party and everyone LOVED it!! Thank you for your response and for sharing your wonderful talents! Happy 2020!!

  15. Hi Sally,
    Thanks for sharing such a great recipe! I made this for my partner’s birthday and he raved about it. Just a question for next time – the ganache I made was a little runnier than expected even after resting for 25 minutes, and left a thinner layer over the cake. Should I let it rest a little longer, or did I perhaps make an error while stirring? Either way, it was delicious and I will make again.

  16. This cake was absolutely delicious. Our oldest son wanted a chocolate mousse cake for his birthday, and I had never made one before, so I noticed this recipe had great ratings and decided to give it a whirl.

    Everyone loved it! The cake is so moist and the coffee does enhance the richness of the chocolate. I was afraid that the kids wouldn’t like it because it would be too bitter for them, however, there was no bitterness to this cake whatsoever. It was perfectly moist and not sickening sweet.

    I also want to mention that it is a relatively easy cake to make with fantastic directions. I would highly recommend this cake to anyone looking for a recipe that produces the most moist, delicious chocolate mousse cake out there. 🙂

    Thank you for a delicious, decadent, detailed recipe Sally!

  17. Hi! I was hoping to try this recipe but I don’t think buttermilk is available where I live. What would be the consequences if I removed that from the recipe? Thank you!!

    1. Hi, Autumn! If buttermilk is unavailable, you can make your own by using whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice.

  18. A very lovely and delicious cake!! I put seedless raspberry jam between the layers. Wow! As a side note, where did you find the wood cake stand?? Love to have one!

    1. I’m thrilled you enjoyed it – the addition of raspberry jam sounds delicious! The cake stand is from Sur La Table. I link to the exact on in my Gift Guide under “Home and Personal Accessories.”

  19. Hi Sally,
    I am so excited to try this recipe! Do you think I can use a 9×13 inch pan? Thanks for your amazing recipes!

  20. Hi Sally. I just wanted to let you know that I used the Hersey’s special dark cocoa when I made your chocolate peppermint thumb print cookies. I’ve never used it before but bought it cause out of the two it was on sale, lol. I only used half of what the recipe called for then hoped I didn’t mess that dough up. Omgee, those were such fudgy thumb print cookies. I’m leaving this here because 1 I didn’t realize this recipe called for that cocoa (I was truly wondering what I would use that specific cocoa powder for) and 2. Just in case anyone wants to make those they now know they can use that dark blend. As always, thanks for the recipes. My family loved those chocolate peppermint thumb print cookies. So hard not to eat just one that’s for sure…

  21. Hi Sally! A friend of mine just recently arrived from the US and was so sweet enough to bring me some Hershey’s Special Dark Cocoa Powder. Little did I know it says Dutch Cocoa on the bottom of the label. My question is, was this the one you used in this recipe? Because apparently there is a blended variety of the Hershey’s Special Dark (natural and dutch). Thank you in advance!

    PS: I’ve tried this recipe before and it’s amazing! I just wanted to try it with Hershey’s.

    1. What a nice friend you have! Yes, that is exactly what I use for PART of the cocoa powder in this recipe. I use a mixture of both kinds – see recipe note number 4 for details!

  22. Hi Sally,

    In your note about cupcakes, you recommend your chocolate cupcake recipe and filling with the mousse. I need to make a large amount of cupcakes and was wondering would you recommend making this cake recipe or just doubling the cupcake recipe? Thanks!

    1. Either works! The cake and cupcakes taste remarkably similar. Might just be easier to use this cake batter instead of doubling/making 2 batches of the cupcakes.

  23. Hi Sally, I want to make this recipe in a square pan (a square shape is needed for the decorations we’re doing). How should I go about that?

    1. Hi Talija, It will depend on the size of the square pan you are using. Take a look at this chart from Wilton which can help you figure out how many cups of batter you will need for different pan sizes: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html

  24. I lined the baking pans but after baking, there are dents in the sides of the cake where the parchment crinkled. How can I fill those in as I’m assembling the cake?
    And how do I avoid that in the future?

    1. HI Paula! Try lining the greased pans with just parchment paper rounds– not parchment paper all around the inside/sides of the pan (which is where those crinkles appear). Parchment paper rounds aren’t something special you need to buy. Simply trace the bottom of your cake pan on regular parchment paper and cut into rounds. Parchment paper rounds guarantee the cooled cakes will seamlessly release from the pans.

  25. Hi Sally and fellow bakers! Want to make this with a few questions….

    1. Making this for a nutella lover and planned to use your nutella frosting recipe. Is the amount in that recipe enough for a two-layer cake?

    2. Can I confirm this can make two 9-inch cakes. (You’ve expressed in previous comments this is okay but want to check.)

    2. Can I clarify how much vinegar/lemon juice to use for making 1/2 cup of buttermilk? You say 0.5 teaspoon in recipes/comments but you use 1 tablespoon for making 1 cup of buttermilk. Should I use 1.5 teaspoons of vinegar in 1/2 cup of regular milk? I’ve seen other sources online saying it’s 1.5 teaspoons vinegar for 1/2 of buttermilk.

    Thank you!!!!

    1. Hi Peggy! I’m so happy to help. The Nutella frosting is enough for a 2 layer cake. You can squeeze this batter into 2 9-inch cake pans, but the cakes will be thick and you’ll have too much mousse filling. As long as you use enough vinegar to sour the milk, you’re in good shape. Anywhere between 1/2 – 1.5 teaspoons is plenty for 1/2 cup of milk.

      1. Sally you are amazing! I may just switch to your triple chocolate cake and use the Nutella frosting instead of the chocolate frosting… it’s always hard to pick one of your recipes because I drool over every single one! Thanks for making baking fun and easy and for being such a great resource!

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