Chocolate Mousse Cake

"Mommy, this is the best cake I have ever had, it is the best you have ever made." ~ Miss F Ever since our trip to Paris, Miss F has been semi-obsessed with chocolate mousse. And who could blame her? I remember having the same exact feeling when I went to Paris as a kid. To this day, it is one of my most favorite desserts. Frosting my favorite chocolate cake with chocolate mousse? Yes, please! Miss F devoured her whole slice, eating all the rich frosting first.  Be sure to frost your cake after it has cooled completely, I may have rushed the process a bit and there was some leaning the next morning, but it was easily repaired.  This recipe was loosely inspired from Betty Crocker.

Chocolate Mousse Cake

2 cups flour
1 cup cocoa powder
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup sour cream
½ cup vegetable oil
1 teaspoon white vinegar
1 cup hot water

1 cup semisweet chocolate chips
1 ½ cups whipping cream
1/3 cup powdered sugar

Preheat oven to 350 degrees. Butter two 8-inch cake pans and line the bottom with parchment. Butter the parchment.

In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Pour into prepared pans and bake for 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cakes from the pan and cool completely before frosting.

In a medium microwavable bowl, microwave the chocolate chips and ½ cup of the whipping cream uncovered on high for 45 to 60 seconds; stirring every 15 seconds. Refrigerate 15 to 30 minutes or until cool. In a large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).

Frost the cooled cake with the whipped chocolate cream mixture. Refrigerate until ready to serve.

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