Chocolate Cake with Chantilly Cream – Layers of Pure Bliss!

INGREDIENTS

Chocolate Cake Layers:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot water

Chocolate Mousse Layer:

• 1 ½ cups heavy cream

• 1 cup semisweet chocolate chips

• 2 tbsp powdered sugar

Ganache Layer:

• 1 cup heavy cream

• 8 oz semisweet chocolate, finely chopped

Chantilly Cream:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

Garnish:

• Chocolate shavings or curls

INSTRUCTIONS

1. Make the Cake Layers:
   Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
   In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
   Add eggs, buttermilk, oil, and vanilla. Beat until combined.
   Stir in hot water (batter will be thin).
   Divide between pans and bake 30–35 minutes. Cool completely.

2. Prepare Chocolate Mousse:
   Heat ½ cup cream until simmering. Pour over chocolate chips in a bowl and stir until melted.
   Cool to room temp. Whip remaining 1 cup cream with powdered sugar until soft peaks form.
   Fold into cooled chocolate mixture. Chill until thickened.

3. Make the Ganache:
   Heat cream to a simmer, then pour over chopped chocolate. Stir until smooth.
   Let cool slightly before using.

4. Make Chantilly Cream:
   Whip cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

5. Assemble the Cake:
   Place one cake layer on a plate. Spread with chocolate mousse.
   Add second cake layer and spread ganache over the top.
   Pipe or spoon Chantilly cream on top and garnish with chocolate shavings.

6. Chill & Serve:
   Refrigerate at least 2 hours before serving for perfect layers.

TIP: For a richer flavor, brush cake layers with brewed coffee or simple syrup before assembling!