I wouldn't trade out the avocado chocolate mousse for anything this time. It was more rich and chocolately than a regular mousse and extremely creamy. The combination worked perfectly. Because of the slight after taste though, I think this mousse would work better as a stand alone dessert. So the next time I make this cake I will stick with a traditional mousse recipe.
I decorated the cake with chocolate whipped cream. Which is a thing. Did you know that it is a thing? It is such an easy to make thing, it is insanity. I am mind blown. I had no idea that I could make chocolate whipped cream with such stiff peaks and perfect chocolate flavor so easily! It is probably the most amazing thing that came from this cake and I will never use anything else to frost my chocolate cakes. And I might also make it to top my double chocolate chip pancakes from time to time.
Chocolate ganache is probably the most show stopping feature of this cake. It looks so fancy! I would recommend watching a few youtube videos on how to pour ganache on a cake and I also shared a video of the process on my instagram account. I also added pocky sticks and chocolate shavings for a final flourish.
Making this cake from start to finish is a long two day process but none of the steps are too difficult. If you have a hand held mixer or stand mixer, it will make the job all the more easier. I hope you give it a try and good luck in the kitchen!
Triple Layer Chocolate Mousse Cake
(Adapted from King Arthur Flour)
1 cup or Dutch-process cocoa
2 cups cake flour (or use an all-purpose flour and corn starch substitute)
2 cups sugar
2 cups buttermilk (or use a milk and lemon juice substitute)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
4 large eggs
Preheat the oven to 350°F. Grease two 8" cake round cake pans.
Combine the cocoa, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the oil, buttermilk, and vanilla. Gradually beat the wet ingredients into the dry ingredients.
Add the eggs one at a time, beating until well blended. If you want a three layer cake, pour 1/3 of the batter into one pan and 2/3 of the batter into the other. If you want a four layer cake, pour the batter evenly into the prepared pans.
*Bake the cakes until a tester comes out clean, about 25 to 35 minutes. Cool the cakes in the pans for 15 minutes, then turn them out onto a rack to cool completely.
*A fool proof tip for flat cakes - cut a strip from an old, clean towel long enough to wrap around the pan and the same height of your cake pan. Wet it with hot water and wring it out. Wrap the damp towel around the prepared, filled cake pan. Securely fasten it with metal safety pins. Proceed to bake the cakes as instructed.
(adapted from Giada)
1/2 cup semisweet chocolate chips4 very ripe (8 ounce) avocados, peeled and pitted1/2 cup agave 1/2 cup unsweetened cocoa powder1/3 cup whole milk1 tablespoon vanilla extract1/4 teaspoon salt
Melt the chocolate chips over a double boiler or in the microwave until smooth. Stir and set aside to cool slightly. Place all the ingredients into a food processor or a high power blender and blend until completely smooth and creamy. You can do this in batches and make sure to scrape the sides. Adjust agave syrup or cocoa powder till it suits your taste. Let it set in the fridge for 2-3 hours
9 oz semisweet chocolate chips
1 cup heavy cream
Set the chocolate chips in a bowl. Bring the heavy cream just to a simmer in a small saucepan. Watch it carefully. Pour it over the chocolate chips and let it sit for 2-3 minutes. Then whisk together until smooth and shiny.
Chocolate Whipped Cream
(Joy of Baking)
1/2 tsp pure vanilla extract
3 tbsp granulated white sugar, or to taste
2 tbsp unsweetened cocoa powder (regular or Dutch processed)
1 cup cold heavy whipping cream
Place your clean mixing bowl and wire whisk in the freezer for 15 minutes prior to making the cream. Combine vanilla extract, sugar, and cocoa powder in the bowl and whisk until smooth and lump free. Add the heavy cream and whip on high speed until stiff peaks form. Make immediately before use. Makes around 2 cups. Store covered in the refrigerator
The layered cake will be taller than your cake pan so you can stack two springform cake pans on top of each other and tape them securely for even layers or line the inside edges of one pan with cake plastic to add height. Level and smooth three even layers from the cake using a leveler or a knife.
Place one layer of cake into the pan. Top it with 1/3 of the mousse and smooth it out. Repeat until you have three layers of cake and three layers of mousse in the pan. Refrigerate overnight.
Once set, run a knife between the pan and the cake to loosen the edges. Gently remove it and transfer the cake to your serving dish. Frost the cake with the chocolate whipped cream, reserving 1/2 to 1 cup of the cream for piping decorations. Let it set in the fridge for 30 minutes and cool the ganache. The ganache should be runny but not warm.
Pour most of the ganache over the middle of the cake. Using a spatula, smooth it across the top of the cake. Let it naturally flow over the sides of the cake to create drips. Try to work fast in case the ganache starts to thicken.
Pipe swirls of the chocolate whipped cream around the border and top of the cake. Chocolate shavings made by using a vegetable peeler on a chocolate bar can be sprinkled on top. Measure and cut pocky sticks to size and place them on the top. Refrigerate for 1 or 2 more hours to set and serve! Enjoy!