Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes release from the pans.
- Make the cake: In a large bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together. Set aside.
- In another large bowl, mix the sour cream, oil, and eggs together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the dry ingredients into the wet ingredients, add the hot water/coffee, and whisk or beat on low speed until combined. Fold in the floured mini chocolate chips, if using. Divide the batter evenly among the prepared pans.
- Bake for 19–23 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they cool.
- Make the chocolate mousse: In a small bowl, whisk the hot water and cocoa powder together until smooth. Melt the chopped chocolate in a double boiler or microwave. Pour hot water/cocoa mixture into the melted chocolate and stir until thick and smooth. Set aside. In a large bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Pour in the chocolate mixture and gently fold together with a spatula. Do not overmix. Cover the mousse and refrigerate for at least 2 hours or up to 2 days.
- Assemble the cake: Level the cakes if needed by slicing a thin layer off the tops. Place 1 cake layer on your serving plate. Spread about 1.5 cups of chocolate mousse on top. Top with the second layer, upside down, and spread with mousse. Top with the third cake layer, right side up, and spread with mousse. Top with the final cake layer. Spread the remaining mousse on top and around the sides of the cake as a crumb coat. Smooth the sides with a bench scraper. Refrigerate for at least 1 hour and up to 4 hours.
- Make the chocolate ganache: Place the chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat just until it begins to gently simmer. Pour the warm cream over the chocolate and let it sit for 2–3 minutes. Stir slowly until the chocolate has melted and the mixture is smooth. Refrigerate the ganache for at least 30 minutes or up to 1 hour to thicken.
- Pour or spoon the thickened ganache on the chilled cake. Smooth the top and sides with an icing spatula. Top with optional garnish. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
The original recipe mentions a personal story about creating a keto-friendly version. This recipe is not specifically keto or low-carb as written. The cocoa powder note refers to using natural or Dutch-process cocoa powder.