Yields: 10-12 servings
Prep time: 30 minutes (plus cooling time)
Cook time: 25-30 minutes
Ingredients
For the cake:
- 1 ¾ cup all-purpose flour
- 1 ¾ cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup milk
- 1 cup strong brewed coffee (cooled)
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the chocolate mousse:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp vanilla extract
For the assembly:
- Chocolate sauce
- Caramel sauce
- Whipped cream
- Mini chocolate chips or crushed Oreos (for garnish)
Equipment
- 3 (8 or 9-inch) round cake pans
- Parchment paper
- Large mixing bowls
- Whisk
- Electric mixer (handheld or stand mixer)
- Saucepan
- Rubber spatula
- Serrated knife (optional, for leveling cakes)
Instructions
Make the cake:
- Preheat oven to 350°F (175°C). Grease and flour your cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat together eggs, milk, cooled coffee, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Make the chocolate mousse:
- In a saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir continuously until melted and smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat the heavy cream with the vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture.
Assemble the cake:
- If necessary, use a serrated knife to level the tops of the cakes to create flat surfaces.
- Place one cake layer on a plate or cake stand. Spread with a generous layer of chocolate mousse.
- Top with another cake layer and repeat with the mousse. Add the final cake layer.
- Frost the sides of the cake with a thin layer of chocolate mousse to create a crumb coat. Place in the refrigerator for about 15 minutes.
- Frost the entire cake with the remaining chocolate mousse.
- Drizzle with chocolate sauce and caramel sauce.
- Garnish with whipped cream and chocolate chip sprinkles, or crushed Oreos, if desired.
Tips:
- For the best texture in your cake use room temperature ingredients.
- For a richer chocolate flavor, consider using dark chocolate chips in the mousse.
- Feel free to substitute your favorite store-bought chocolate and caramel sauces, or make your own for an extra special touch.
- This cake is best enjoyed the same day but can be stored in the refrigerator for up to 3 days.
