Chocolate Mousse Cake with Fresh Berries is four layers of chocolate cake soaked with Kahlua Simple Syrup, alternating with Chocolate Mousse, and then decadently wrapped in Dark Chocolate Ganache!

Oh my goodness. It’s beyond your wildest chocolate lover dreams.

We’ve all got a little chocolate addict in us somewhere, right?! This cake is a bit of a work of art and it takes some time to make the different components for it but I’m telling you…. it’s worth every effort! There’s nothing quite like a slice of this made from scratch cake.

Chocolate Mousse Cake finds a delicious balance with the fresh berries. I think it’s beautiful served with fresh berries but it’s also a lovely complement in flavors. A large scoop of vanilla bean ice cream would go nicely also or enjoy the full chocolate flavor all by itself too!

Which ever way you decide to serve it your guests will savor every morsel, shower you with compliments, and then ask for another slice!

Yield: 12

Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: Chocolate Cake:; 1 cup butter, softened; 1 3/4 cups sugar; 2 eggs, room temperature; 1/2 cup sour cream; 2 cup flour; 1/2 C unsweetened dutch process cocoa powder; 1 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup buttermilk; 2 teaspoons vanilla; Kahlua Simple Sugar Syrup:; 2 cups water; 2 cups sugar; 1 1/2 cups Kahlua; Chocolate Mousse:; 6 ounces 1 1/2 cups 62% semisweet chocolate, finely chopped; 2 cups heavy whipping cream; 2 teaspoons vanilla extract; 1/2 cup powdered sugar; Bittersweet Chocolate Ganache:; 1 pound 2 1/2 cups 70% bittersweet chocolate, finely chopped; 2 cups Heavy Whipping Cream; 1/4 cup brandy; 1 tablespoons vanilla; 4 cups fresh berries to serve

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Chocolate Cake:
1 cup butter, softened
1 3/4 cups sugar
2 eggs, room temperature
1/2 cup sour cream
2 cup flour
1/2 C unsweetened dutch process cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk
2 teaspoons vanilla
Kahlua Simple Sugar Syrup:
2 cups water
2 cups sugar
1 1/2 cups Kahlua
Chocolate Mousse:
6 ounces 1 1/2 cups 62% semisweet chocolate, finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar
Bittersweet Chocolate Ganache:
1 pound 2 1/2 cups 70% bittersweet chocolate, finely chopped
2 cups Heavy Whipping Cream
1/4 cup brandy
1 tablespoons vanilla
4 cups fresh berries to serve

Instructions

Chocolate Cake:
Preheat oven 350 degrees.
Coat 2- 9inch round cake pans with cooking spray; set aside.
Cream butter in standing mixer with beater attachment until smooth.
Add sugar and mix 2-3 minutes until light and fluffy.
Add eggs one at time, scraping bowl with each addition.
Add sour cream; mix to incorporate.
In a separate bowl combine flour, cocoa, baking soda, sea salt; whisk to combine.
Add dry ingredients all at once; mix on low until 80% combined.
Add buttermilk and vanilla; mix until incorporated but do not over mix.
Evenly portion batter between prepared pans.
Bake for 25-30 minutes or until toothpick inserted in center removes clean.
Kahlua Simple Sugar Syrup:
Combine all ingredients in medium sauce pan and simmer over medium low heat for 45 minutes or until reduced by half.
Remove from heat and allow to cool to room temperature.
Chocolate Mousse:
Have a large bowl of ice water ready by the stove.
In sauce pan, combine chocolate and heavy cream, cook over medium heat until chocolate begins to melt and the cream is almost simmering.
Whisk the chocolate and cream until smooth.
Whisk in the vanilla and powdered sugar.
Remove from heat and place pan into the bowl of ice water (don't let allow water into pan)
Whisk until the mixture is creamy smooth and softly holds it's shape. (approx 6-7 minutes)
Spoon into a serving bowl and chill for two hours.
Assemble the cake:
Cut the skin off each cake and then cut each cake in half length wise.
Using a pastry brush soak the top of each cake layer with kahlua simple syrup.
Place bottom layer on cake stand, top with chocolate mousse(divide mousse into 3 layers), repeat order for each layer.
On the fourth layer do not put any mousse but top with Ganache.
Bittersweet Chocolate Ganache:
Have a large bowl of ice water ready by the stove.
In sauce pan, melt the chocolate over medium low heat, whisk in cream, add brandy and vanilla. Turn up to medium heat and bring almost to a boil.
Place into ice water bowl and continue whisking until holds it's shape. (approx 8-9 minutes)
Do not let it cool too much as it will set and be unworkable.
Frost the top and sides of the cake, allow to cool completely to set.
Slice and serve with fresh berries to garnish.
Enjoy!