When it comes to desserts, I usually reach for creamy milk chocolate, but every now and then I get a craving for something rich, dark, and decadent. When the craving strikes, this double chocolate mousse cake never disappoints. With its double layers of indulgent flavor and texture, it’s the perfect dessert for Valentine’s Day or any special occasion.
Good quality chocolate makes all the difference when it comes to baking. Ghirardelli is my favorite brand because their baking chips melt easily and have a silky smooth texture. The chips are a bit larger than other chocolate chips which makes them awesome for adding lots of flavor impact to your baked goods (I love ’em in cookies and brownies!).
Ghirardelli Double Chocolate Mousse Cake
- 4 oz Ghirardelli 60% Cacao Bitersweet Chocolate Baking Chips
- 2 tbsp Ghirardelli Cocoa Powder
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup hot coffee
- 4 tbsp butter, softened
- 3/4 cup light brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup plain yogurt
- Preheat oven to 350 degrees.
- Melt the chocolate in a small bowl and keep warm.
- In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and brown sugar until fluffy. Add eggs (beating slightly after each) and vanilla. Stir in yogurt and coffee.
- Add the dry ingredients to the wet ingredients in the large bowl and mix well. Add the melted chocolate.
- Pour into 9″ springform pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in pan.
While the cake is cooling, it’s time to make the chocolate mousse, and there’s NO better recipe for dark chocolate mousse than the one over at Brown Eyed Baker. The consistency and texture are spot on – light and fluffy, but with a luxurious dark chocolate taste that’ll knock your socks off (just make sure to use your Ghirardelli chocolate chips!).
Top the cooled cake with the chocolate mousse and finish with a thin layer of melted chocolate and whipped cream for garnish. Refrigerate for 2 hours and then remove the springform pan ring. Keep cake refrigerated until serving.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.