Go Back

4 from 1 vote
Print Pin

Ingredients

Dry ingredients:

  • 3/4 cup all-purpose flour
  • 2 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt

Wet ingredients:

  • 1/4 cup sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 flavorless oil
  • 1/2 cup water
  • 1/4 teaspoon of vinegar
  • 1 teaspoon coffee decoction

Chocolate ganache:

  • 3/4 heavy cream
  • 1 + 1/2 chocolate chips

Chocolate mousse:

  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 3/4 cup chocolate ganache

Chocolate syrup:

  • 1 tablespoon chocolate syrup
  • 1 tablespoon water

Chocolate ganache layer:

  • leftover chocolate ganache
  • 1/3 cup of heavy cream
  • 1 tablespoon powdered sugar

Instructions

Bake Chocolate cake:

  • Preheat the oven to 350 degrees Fahrenheit or place a stand on a pan and preheat for 10 minutes
  • Place parchment paper on a cake pan and grease with baking spray
  • Firstly take flour, cocoa powder, baking powder, and baking soda and sieve to get a lump free smooth flour
  • Furthermore, add salt and mix well
  • Add sugar, vanilla extract, oil, water, vinegar, and coffee decoction and mix gently
  • fold and mix. Avoid over mixing
  • For sweettooth add extra sugar and mix
  • Transfer the batter and tap the pan to remove air bubbles

Bake cake in the oven

  • Place the cake and bake for 30 - 40 minutes (until a toothpick inserted comes out clean )

Bake cake in pan

  • Place cake pan on the stand, cover with a lid and bake for 30 - 40 minutes (until a toothpick inserted comes out clean )

unmold and cool the cake

  • Leave the cake for 5 minutes then unmold the cake and remove parchment paper
  • Keep aside and cool completely

Prepare chocolate ganache

  • Take heavy cream in a microwave-safe glass and microwave for 1 minute
  • immediately add chocolate chips, mix well and set aside, and cool completely. Microwave for additional time if chocolate chips are not melted
  • Keep aside and cool ganache at room temperature

Prepare Eggless Chocolate mousse

  • After smooth chocolate ganache is completely cool
  • Take cream in a wide vessel and beat well till it turns soft white peaks
  • Add 3/4 cup of ganache and mix well
  • Furthermore, add powdered sugar and mix well

Assemble Chocolate mousse cake

  • Place the cake back to the pan
  • Prick holes with a toothpick
  • Add chocolate syrup and water in a small vessel and mix well
  • Pour chocolate syrup on top of the cake
  • Add the entire batch of chocolate mousse and spread

prepare chocolate ganache layer

  • Add heavy cream and microwave for 30 seconds
  • Optionally add powdered sugar, mix well and keep aside at room temperature

Assemble triple layer chocolate cake

  • After 12 hours run a cake leveler and around the cake and unmold the cake
  • Place cake stand on a plate
  • Make sure chocolate ganache is completely cool then add it on top of the cake
  • Spread the ganache on top and around the cake
  • Optionally sprinkle grated chocolate
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. Chocolate syrup is optional but it makes the cake soft and chocolatey
  2. For light moist cake avoid over mixing
  3. Vanilla essence is an artificial flavoring agent so use only a few drops
  4. Avoid adding hot ganache to the cake
  5. Add mousse layer only after the cake is completely cool
  6. Always use child heavy cream for preparing mousse
  7. You can use a chocolate bar  instead of chocolate chips
  8. Refrigerate the cake for at least 12 hours after adding the mousse layer. also, refrigerate the cake for at least 2hours after adding the ganache layer
  9. The coffee decoction is optional but it enhances the chocolate flavor. you can also use instant coffee powder instead of decoction
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!