Vanilla Cake with Chocolate Mousse Filling
This Vanilla Cake with Chocolate Mousse Filling features layers of fluffy vanilla cake and rich, creamy chocolate mousse. Start by baking two layers of vanilla cake until golden brown. Once cooled, fill and frost with chocolate mousse for a decadent dessert. Perfect for celebrations, it’s sure to impress any crowd!
Equipment
- Mixing bowls
- electric mixer,
- Spatula
- Cake pans (two 9-inch)
- Double boiler or microwave-safe bowl
- Whisk
- piping bag (optional)
- Cooling rack
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Chocolate Mousse:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
- 3 large egg whites
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate chopped
- 1 cup heavy cream
Instructions
Making the Vanilla Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a cooling rack.
Preparing the Chocolate Mousse
- Melt the Chocolate: In a double boiler, melt the chopped chocolate. Allow it to cool slightly.
- Whip Cream: In a separate bowl, whip the heavy cream to soft peaks.
- Beat Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Combine: Gently fold the melted chocolate into the whipped cream, then fold in the egg whites. Be careful not to deflate the mixture.
Making the Chocolate Ganache
- Heat Cream: In a saucepan, heat the heavy cream until it just begins to simmer.
- Combine with Chocolate: Pour the hot cream over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth.
Assembling the Cake
- Layer the Cake: Place one cake layer on a serving platter. Spread the chocolate mousse filling over it, then top with the second layer.
- Pour Ganache: Pour the chocolate ganache over the top, allowing it to drip down the sides.
- Chill: Refrigerate the cake for at least 1 hour before serving.