Description
This classic Chocolate Forest Cake features rich, moist cocoa cake layers paired with a silky chocolate mousse, topped with elegant chocolate shavings and a light dusting of powdered sugar. Perfect for celebrations or any chocolate lover’s craving, this recipe delivers a decadent dessert with a balanced texture and deep chocolate flavor.
Ingredients
Scale
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup boiling water
- Pinch of salt
For the Chocolate Mousse:
- 1 ½ cups heavy cream
- 8 oz dark chocolate (70% cocoa), chopped
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
For the Decoration:
- Powdered sugar, for dusting
- Shaved chocolate or chocolate curls
- Fresh mint leaves (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and a pinch of salt until well combined.
- Cream Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fluffy, ensuring proper aeration for a light cake texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until everything is just combined, taking care not to overmix to maintain a tender crumb.
- Add Boiling Water: Carefully stir in the boiling water; the batter will be thin which is normal. This helps to dissolve the cocoa and create a moist cake.
- Pour Batter and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Cool completely before assembling to avoid melting the mousse.
- Prepare Chocolate Mousse: Heat the heavy cream until just simmering, then pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes to melt, then stir until smooth. Add vanilla extract and powdered sugar, whisking until into a mousse-like consistency. Chill to set.
- Assemble Cake: Once cooled, spread a generous layer of chocolate mousse over the first cake layer. Place the second layer on top and cover the entire cake with remaining mousse.
- Decorate: Dust the cake with powdered sugar, garnish with shaved chocolate or chocolate curls, and optionally add fresh mint leaves for a pop of color and freshness.
Notes
- Use high-quality cocoa powder and dark chocolate for the best flavor.
- Be careful not to overbake the cake to keep it moist and tender.
- The boiling water thins the batter, which is normal; do not skip this step as it enhances the texture.
- Allow cakes to cool completely before applying mousse to prevent melting.
- Optional: Add a splash of coffee to the boiling water to intensify chocolate flavor.
