Organic Emily

Chocolate Layered Mousse Cake

Chocolate Mousse CakeRemember the movie ‘Matilda’?  This is that chocolate cake!  It will cure any chocolate craving you may have for at least a few days!  I always like to say “much too good for children” when I eat it! ;) Seriously though, this is the richest, most decadent chocolate cake you will ever eat!



1 3/4 cups all-purpose flour

1/2 cup dutch processed cocoa

2 teaspoons baking soda

1/4 teaspoon salt

2 cups packed brown sugar

2/3 cups butter, softened

3 eggs

1 tablespoon coffee (optional)

1/2 teaspoon vanilla extract

1 cup sour cream

3/4 cup boiling water

Heat oven to 350 degrees.  Coat 2 8-inch round cake pans with cooking spray.   In a large bowl whisk the flour, cocoa, soda and salt.  In an electric mixer fitted with a paddle attachment cream butter and sugar.  Add eggs, vanilla, sour cream and coffee if using.  Add flour mixture and then the boiling water.  Mix until just combined.  Bake 30-35 minutes.  Cool in pans for 10 minutes then invert onto wire racks to finish cooling.

Chocolate Mousse

2 cups semi or dark chocolate chips

1 1/3 cups whipping cream, divided

3 tablespoons sugar

1/4 cup coffee

1 tablespoon vanilla extract

Place the chocolate chips in a food processor fitted with a blade attachment, process until finely ground.  In a small pan heat the sugar and 1/3 cup cream over medium heat until sugar has dissolved and cream is just boiling.  With food processor running, pour the cream over the chocolate and process until chocolate is melted.  Add coffee and vanilla.  beat the remaining cream and fold into chocolate mixture.  Refrigerate for at least 30 minutes.

Slice the two cakes horizontally and place chocolate mousse in between each layer (3 times).  Leave the top to be iced with chocolate frosting.

Chocolate Frosting

1 1/2 cups powdered sugar

2/3 cup dutch processed cocoa

1 1/2 cups whipping cream

1 teaspoon vanilla

In an electric mixer fitted with a whisk attachment mix the sugar and cocoa.  Add the whipping cream and vanilla and whisk on high until the icing becomes thick.  Spread on the cake and refrigerate until ready to serve, at least one hour.  Can be made a day ahead.




Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 cute kids, yoga/pilates instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care products and her escapades as the keeper of both backyard chickens and honeybees!

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