ups all-purpose flour
.1 ½ tsp baking powder
.½ tsp baking soda
. ½ tsp salt
.1 cup granulated sugar
.½ cup cocoa powder (unsweetened)
.2 large eggs
.½ cup vegetable oil
.1 tsp vanilla extract
.1 cup buttermilk
.½ cup hot water
For the Chocolate Mousse:
.1 ½ cups heavy cream
.1 ¼ cups semisweet chocolate chips
.3 tbsp powdered sugar
.1 tsp vanilla extract
.¼ cup unsalted butter
For the Ganache Glaze:
.1 cup semisweet chocolate chips
.¾ cup heavy cream
Instructions:
1. Bake the Chocolate Cake:
.Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
.In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cocoa powder.
.In a separate bowl, beat eggs, oil, and vanilla extract. Add buttermilk and combine.
.Gradually mix the wet ingredients into the dry mixture. Stir in the hot water until the batter is smooth.
.Pour the batter evenly into the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
.Allow the cakes to cool completely in the pans, then remove them from the pans and set them aside.
2. Prepare the Chocolate Mousse:
.In a microwave or using a double boiler, melt the semisweet chocolate chips with the unsalted butter. Stir until smooth and let cool slightly.
.In a large mixing bowl, whip the heavy cream until it forms soft peaks. Add powdered sugar and vanilla extract, and whip until stiff peaks form.
.Fold the melted chocolate into the whipped cream, being careful not to deflate the mousse.
3. Assemble the Cake:
.Place one cake layer on a serving plate. Spread the chocolate mousse over the top.
.Place the second cake layer on top, pressing gently to secure.
4. Make the Ganache Glaze:
.Heat the heavy cream until it simmers. Pour the cream over the semisweet chocolate chips and let it sit for 2 minutes. Stir until the mixture is smooth and glossy.
.Let the ganache cool slightly, then pour it over the top of the cake, allowing it to drip down the sides.
5. Chill & Serve:
.Refrigerate the cake for at least 2 hours before serving to allow the mousse and ganache to set.
