Decadent Chocolate Chocolate Chocolate Mousse Cake (dairy)

INGREDIENTS CAKE:

6 eggs separated, yolks and whites reserved

1 teaspoon vanilla extract

1 1/4 cups white sugar

1/2 cup cake flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

6 tablespoons unsalted butter, melted

1/2 teaspoon cream of tartar

INGREDIENTS MOUSSE:

8 ounces good-quality semi-sweet chocolate, coarsely chopped

2 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon white sugar

1 teaspoon vanilla extract

INGREDIENTS GANACHE (FROSTING):

16 ounces good-quality semi-sweet chocolate

1 cup heavy cream

3/4 cup white sugar

Wow, if you love chocolate you will love this cake. Absolutely decadent and rich, yet still fluffy. It will take a little bit of time to prepare the cake, mousse, and ganache, however it is worth it! You can also prepare the cake as is for a simple, fluffy and yummy chocolate cake. The mousse also can be prepared on its own and set in individual serving dishes as its own dessert. And the ganache can be used to top any cake you make, if you like rich chocolate-like frosting. All together, however, it is an awesome combination and a killer chocolate cake. Keep this cake in the fridge, covered with plastic wrap, and enjoy for days!

Preheat the oven to 350 F. Grease the inside of a 9" pan with butter and then powder with flour, and set aside.

To make the cake -- In a mixing bowl, beat the egg yolks on high speed for about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating until the mixture thickens slightly and doubles in volume, about 5 minutes.

In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the melted butter.

In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high speed until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into the prepared pan.

Bake for 30-35 minutes, or until the cake springs back when lightly touched. Cool on wire rack for 10 minutes. Remove from the pan and cool completely.

Using a long serrated knife, cut the cake in half horizontally, forming 2 equal layers. Place one layer on a serving plate and spread with the chocolate mousse. Top with the remaining cake layer. Refrigerate the cake for 1 hour. Using a spatula, spread the chocolate ganache evenly over the top and sides of the cake. Refrigerate for another 10-15 minutes to set the ganache.

To make the chocolate mousse -- In a medium saucepan over low heat, combine the chocolate, butter, and 2/3 cup of the heavy cream, stirring until the chocolate is melted and the mixture is smooth, about 3-4 minutes. Scrape the mixture into a bowl and let cool to room temperature.

In a mixing bowl, beat the remaining 1/3 cup of heavy cream, the sugar, and vanilla until stiff peaks form. Gently fold a small amount of the whipped cream into the cooled chocolate mixture. Using a spatula, fold in the remaining whipped cream. Spread the mousse onto the divided cake. You can also spoon the mousse into individual serving dessert dishes, refrigerate for 1 hour and serve as is. Delish!

To make the ganache -- Place the chopped chocolate in a large mixing bowl. In a small saucepan over medium heat, bring the heavy cream and sugar to a boil, stirring until the sugar is dissolved. Pour the heated cream mixture over the chocolate and let it sit for 1 minute. With a wooden spoon, stir until the chocolate is melted and the mixture is smooth. Let set until slightly thickened, about 15 minutes.