chocolate mousse filling

Layer after layer of pure chocolatey goodness, this Ultimate 6-Layer Chocolate Fudge Cake is positively perfect! Six layers of fudgy chocolate cake filled with truffle ganache and chocolate mousse and frosted in a ganache frosting that’s covered in mini chocolate chips. This cake is definitely not for those with a guilty conscience!

Ultimate 6-Layer Chocolate Fudge Cake

mini chocolate chips

squares,

(1Ib) semisweet or dark chocolate, chopped

unsalted butter,

heavy cream

dark or semisweet chocolate, chopped

heavy cream, divided

sugar

all purpose flour

cocoa powder

black cocoa powder (can substitute with unsweetened cocoa powder)

salt

baking soda

baking powder

unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

instant coffee granules

buttermilk, room temperature

Preheat oven to 350° F (177°C). Grease the...

Preheat oven to 350° F (177°C). Grease the bottom and sides of 1 or 2 ( 8-inch) round cake pans with non-stick spray. Place parchment rounds on the bottom. Set aside. If you only have 1 or 2 8-inch pans, take out 4-5 bowls to divide your batter in later.

In a large bowl, sift flour, cocoa, salt,...

In a large bowl, sift flour, cocoa, salt, baking soda and baking powder. Whisk to combine, set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.

Lower the speed to medium-low and add eggs...

Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.

In a small bowl, combine the vanilla and...

In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla/coffee mixture and beat on medium speed until combined. Batter will be curdled.

Alternately add dry ingredients in thirds and buttermilk...

Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined.

Divide batter equally in 6 portions. I added...

Divide batter equally in 6 portions. I added a scoop of batter to 2 cake pans, then a scoop to 4 bowls and repeated until all the batter was done. Cover the other bowls of batter and set aside.

Bake two layers at a time for 18-20...

Bake two layers at a time for 18-20 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.

Remove cakes from oven and allow to cool...

Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting.

Bake another 2 layers and repeat. Once those...

Bake another 2 layers and repeat. Once those are cooled, bake the final 2 layers. Wrap all the cooled layers and store them in the refrigerator to chill and set up to make it easier to handle. See post above for tips on how to handle the layers without breaking.

Place chopped chocolate in a medium bowl. Set...

Place chopped chocolate in a medium bowl. Set aside.

Heat 1/4 cup of heavy cream in a...

Heat 1/4 cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.

Remove hot cream from the heat then pour...

Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring every 5-10 minutes for about 20-30 minutes or until ganache is completely cooled. Alternatively, you can let it cool at room temperature.

Once ganache has cooled, whip 1/2 cup of...

Once ganache has cooled, whip 1/2 cup of heavy cream with the powdered sugar in a stand mixer fitted with a whisk attachment, or in a medium stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 2-3 minutes.

Remove the ganache from the refrigerator and stir...

Remove the ganache from the refrigerator and stir to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated and no white streaks remain.

Cover the bowl with plastic wrap, placing the...

Cover the bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.

Place the chopped chocolate and butter pieces into...

Place the chopped chocolate and butter pieces into a large bowl. Set aside.

Heat the heavy cream in a medium saucepan...

Heat the heavy cream in a medium saucepan until it just begins to simmer.

Remove hot cream from heat then pour it...

Remove hot cream from heat then pour it over the chocolate and butter. Cover the bowl and allow it to sit for 5 minutes.

Remove cover and gently stir mixture until it...

Remove cover and gently stir mixture until it forms a smooth ganache.

Place bowl in the refrigerator and stir every...

Place bowl in the refrigerator and stir every 20 minutes until the ganache is a thick, spreadable consistency. This took me around an hour, but it really depends on the coldness of your refrigerator.

Use an offset spatula to place a dollop...

Use an offset spatula to place a dollop of ganache onto a cake board or serving platter that’s on a turntable. Place one cake layer on top and spread about 1/2 cup of the ganache on top.

Add a second layer on top and spread...

Add a second layer on top and spread on half of the mousse.

Repeat with all layers, alternating between ganache and...

Repeat with all layers, alternating between ganache and mousse. You should have 3 layers of ganache and 2 layers of mousse. Place the final layer upside down.

Chill the cake for 30 minutes so the...

Chill the cake for 30 minutes so the layers can set back up. Stir remaining ganache occasionally to keep it loose.

Once chilled, remove the cake from the refrigerator...

Once chilled, remove the cake from the refrigerator and frost the top and sides with the remaining ganache.

Pour mini chocolate chips into a bowl and...

Pour mini chocolate chips into a bowl and grab large handfuls to press up the sides of the cake. You may want to have a large pan or container under the cake to catch any spills. 7. Go around the cake once with the chocolate chips, then go back to fill any gaps.

Carefully cut your chocolate squares in half and...

Carefully cut your chocolate squares in half and place on top of the cake. Slice and serve!

This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious.

Chocolate Swiss Roll

(63 grams) flour

(30 grams) cocoa powder

tsp (2 grams) salt

eggs

(135 grams) sugar

tsp (1 grams) instant coffee

tbsp (28 grams) oil

oz (150 grams) semi-sweet chocolate

(120 grams) whipping cream

(240 grams) whipping cream (, chilled)

Cocoa powder

oz (30 grams) semi-sweet chocolate

tbsp (30 grams) whipping cream

Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.&nbsp; Add instant coffeee and then gradually add flour mixture.

Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

Take a parchment paper and sprinkle with cocoa powder. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the cake.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool slightly to room temperature.

In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

Unroll the cake and spread the chocolate filling evenly over the cake.

Roll the cake back up. Refrigerate for at least 1 hour before serving.

Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like. Let the ganache set for few minutes and serve.

Prepare the chocolate filling.

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Top 2 chocolate mousse filling recipes from across the web

The most viewed chocolate mousse filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ultimate 6-Layer Chocolate Fudge Ca...

Chocolate Swiss Roll

The most viewed chocolate mousse filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine