Foodie Friday | DELISH Chocolate Cake with Mousse Filling

You know you want some!!!
This cake is delicious! It's moist and ever so chocolatey!
My husband and I decided to bake a cake on our technology-free evening! Ironically we used the internet to find this recipe! ;)

For Cake

1. • 2 cups all-purpose flour
2. • 1 ½ cups sugar
3. • ¾ cup unsweetened cocoa powder
4. • 1 ½ teaspoons baking soda
5. • 1 ½ teaspoons baking powder
6. • ½ teaspoon salt
7. • ½ cup hot water
8. • 1 teaspoon instant espresso coffee
9. • 2 eggs, room temperature
10. • 1 cup milk, room temperature
11. • ½ cup Greek yogurt
12. • 1 tablespoon pure vanilla extract

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpuf

Here we go!!!

For the cake:

2     Cups All-Purpose Flour
1 1/2     Cups Sugar
3/4 Cup    Unsweetened Cocoa Powder
1 1/2 Tsp    Baking Soda
1 1/2 Tsp    Baking Powder
1/2 Tsp    Salt
1/2 Cup    Hot Water
1 Tsp    Instant Espresso Coffee
2 Eggs    Room Temperature
1 Cup    Milk, Room Tempurature
1/2 Cup    Greek Yogurt
1 Tbsp    Pure Vanilla Extract

For the Mousse Filling:

1/2 Cup    Hot Water
4 Tbsp    Unsweetened Cocoa Powder
1/2 Tsp    Instant Espresso Coffee
1 1/2 Cup    Bittersweet Chocolate Chips
2 Cups    Heavy Cream, Cold
2 Tbsp    Sugar
1/3 Cup    Nutella

1. • 2 cups all-purpose flour
2. • 1 ½ cups sugar
3. • ¾ cup unsweetened cocoa powder
4. • 1 ½ teaspoons baking soda
5. • 1 ½ teaspoons baking powder
6. • ½ teaspoon salt
7. • ½ cup hot water
8. • 1 teaspoon instant espresso coffee
9. • 2 eggs, room temperature
10. • 1 cup milk, room temperature
11. • ½ cup Greek yogurt
12. • 1 tablespoon pure vanilla extract

For Mousse Filling

1. • ½ cup hot water
2. • 4 tablespoons unsweetened cocoa powder
3. • ½ teaspoon instant espresso coffee
4. • 1 ½ cup bittersweet chocolate chips
5. • 2 cups heavy cream, cold
6. • 2 tablespoons sugar
7. • 1/3 cup Nutella

Directions

1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. 3. In a small bowl, mix together water and instant espresso coffee. Set aside.
4. 4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
5. 5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
6. 6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
7. 7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
8. 8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
9. 9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
10. 10. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes got a small hump as pictured, just slice it off.
11. 11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpuf

Directions:

1. Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

3. In a small bowl, mix together water and instant espresso coffee. Set aside.

4. In a mixing bowl, mix together eggs, milk, yogurt, and pure extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.

5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.

6. Meanwhile, let's prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in hot water.

7. In a double boiler (totally did this over the stove), melt chocolate chips until nice and smooth. Remove from heat and let cool slightly.

8. In a mixing bowl, whip the heavy cream with the sugar until hard peaks form.

9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with a folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.

10. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes have a small hump, just slice it off.

11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.

What We Did Differently:

We did not use ganache. The mousse was enough for us! We just smothered it in the chocolate mousse!

I'm not sure what we did to our mousse, but it sure as heck wasn't as light as the one on Shinee's blog.

We used a hand mixer and a spatula. That was how me mixed everything. Shinee mentions using different paddles and stuff. I don't know what that means, haha. I do not own a kitchen aide standing mixer. I own a hand mixer.

We used regular semi-sweet chocolate chips (it's just what we had in our pantry).

We used instant classic roast (from Aldi) instead of instant espresso coffee.

We used Nestle Cocoa instead of unsweetened cocoa (because it's what was in our pantry).

So, our cake might be a tiny bit sweeter than Shinee's, but it was so gosh dang delicious!!!

This photo was taken via iPhone, but don't let this sloppy cake and super warm photo fool you! This cake was sooo gooood!!! It was requested three times as a birthday cake by my mother! (That's a sure sign of a good cake!) If you want to see pretty photos, go over to Shinee's Blog and check out her picture guide to this perfect chocolate cake!

May God bless you with a deliciously wonderful weekend!

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

3. In a small bowl, mix togethe

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpuf

For Cake

1. • 2 cups all-purpose flour
2. • 1 ½ cups sugar
3. • ¾ cup unsweetened cocoa powder
4. • 1 ½ teaspoons baking soda
5. • 1 ½ teaspoons baking powder
6. • ½ teaspoon salt
7. • ½ cup hot water
8. • 1 teaspoon instant espresso coffee
9. • 2 eggs, room temperature
10. • 1 cup milk, room temperature
11. • ½ cup Greek yogurt
12. • 1 tablespoon pure vanilla extract

For Mousse Filling

1. • ½ cup hot water
2. • 4 tablespoons unsweetened cocoa powder
3. • ½ teaspoon instant espresso coffee
4. • 1 ½ cup bittersweet chocolate chips
5. • 2 cups heavy cream, cold
6. • 2 tablespoons sugar
7. • 1/3 cup Nutella

Directions

1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. 3. In a small bowl, mix together water and instant espresso coffee. Set aside.
4. 4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
5. 5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
6. 6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
7. 7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
8. 8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
9. 9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
10. 10. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes got a small hump as pictured, just slice it off.
11. 11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpu

For Cake

1. • 2 cups all-purpose flour
2. • 1 ½ cups sugar
3. • ¾ cup unsweetened cocoa powder
4. • 1 ½ teaspoons baking soda
5. • 1 ½ teaspoons baking powder
6. • ½ teaspoon salt
7. • ½ cup hot water
8. • 1 teaspoon instant espresso coffee
9. • 2 eggs, room temperature
10. • 1 cup milk, room temperature
11. • ½ cup Greek yogurt
12. • 1 tablespoon pure vanilla extract

For Mousse Filling

1. • ½ cup hot water
2. • 4 tablespoons unsweetened cocoa powder
3. • ½ teaspoon instant espresso coffee
4. • 1 ½ cup bittersweet chocolate chips
5. • 2 cups heavy cream, cold
6. • 2 tablespoons sugar
7. • 1/3 cup Nutella

Directions

1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. 3. In a small bowl, mix together water and instant espresso coffee. Set aside.
4. 4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
5. 5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
6. 6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
7. 7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
8. 8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
9. 9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
10. 10. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes got a small hump as pictured, just slice it off.
11. 11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpuf

For Cake

1. • 2 cups all-purpose flour
2. • 1 ½ cups sugar
3. • ¾ cup unsweetened cocoa powder
4. • 1 ½ teaspoons baking soda
5. • 1 ½ teaspoons baking powder
6. • ½ teaspoon salt
7. • ½ cup hot water
8. • 1 teaspoon instant espresso coffee
9. • 2 eggs, room temperature
10. • 1 cup milk, room temperature
11. • ½ cup Greek yogurt
12. • 1 tablespoon pure vanilla extract

For Mousse Filling

1. • ½ cup hot water
2. • 4 tablespoons unsweetened cocoa powder
3. • ½ teaspoon instant espresso coffee
4. • 1 ½ cup bittersweet chocolate chips
5. • 2 cups heavy cream, cold
6. • 2 tablespoons sugar
7. • 1/3 cup Nutella

Directions

1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. 3. In a small bowl, mix together water and instant espresso coffee. Set aside.
4. 4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
5. 5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
6. 6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
7. 7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
8. 8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
9. 9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
10. 10. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes got a small hump as pictured, just slice it off.
11. 11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.

- See more at: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/#sthash.Z0smqBbc.dpuf