Ingredients
Scale
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Mousse:
- 2 cups heavy cream, chilled
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
For the Cherry Filling:
- 2 cups cherries, pitted and halved
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 teaspoon lemon juice
For the Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Chocolate shavings, for garnish
Instructions
Step 1: Preparing the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 2: Making the Chocolate Mousse
- In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate mixing bowl, whip the chilled heavy cream and vanilla extract until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until well combined. Be careful not to overmix.
Step 3: Preparing the Cherry Filling
- In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices.
- Remove from heat and let it cool completely.
Step 4: Assembling the Black Forest Mousse Cake
- Place one layer of chocolate cake on a serving plate or cake stand.
- Spread a generous layer of chocolate mousse on top of the cake layer.
- Spoon the cooled cherry filling over the mousse layer.
- Place the second layer of chocolate cake on top of the cherry filling.
- Spread another layer of chocolate mousse over the second cake layer.
- Finally, whip the remaining chilled heavy cream and powdered sugar until stiff peaks form. Use it to frost the top and sides of the cake.
- Garnish with chocolate shavings for an elegant touch.
Step 5: Serving and Storage
- Refrigerate the Black Forest Mousse Cake for at least 4 hours, or overnight, to allow the flavors to meld and the mousse to set.
- Prior to serving, remove the cake from the refrigerator and let it sit at room temperature for about 15 minutes.
- Slice the cake into servings, and savor each delightful bite.