Description
A friendly, indulgent take on a classic layered dessert combining rich dark chocolate, silky white chocolate mousse, and a glossy ganache finish for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 3/4 cup Dutch-processed dark cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup egg whites
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso (optional)
- 3/4 cup white-chocolate chips
- 1/3 cup warm water
- 1 1/3 cups heavy cream (for white chocolate mousse)
- 2 tablespoons powdered sugar (for white chocolate mousse)
- Pinch of salt (for white chocolate mousse)
- 1/2 cup dark-chocolate chips (for dark chocolate mousse)
- 1 cup heavy cream (for dark chocolate mousse)
- 2 tablespoons powdered sugar (for dark chocolate mousse)
- 3/4 cup heavy cream (for ganache)
- 1 cup dark-chocolate chips (for ganache)
- 1 tablespoon unsalted butter (for ganache)
- 1 tablespoon light corn syrup (for ganache)
- 1/4 teaspoon salt (for ganache)
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Instructions
- 1. Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until uniform.
- 3. In a separate bowl, beat the butter until smooth. Add egg whites, buttermilk, vegetable oil, vanilla extract, and espresso. Mix until well combined.
- 4. Fold wet ingredients into dry ingredients just until combined. Divide batter among prepared pans and bake for 30–35 minutes. Cool in pans for 10 minutes before inverting onto racks.
- 5. For the white chocolate mousse, melt white chocolate chips with warm water. Allow to cool. Whip heavy cream with sugar and salt until soft peaks form, then fold in white chocolate. Chill for at least 2 hours.
- 6. For the dark chocolate mousse, melt dark chocolate chips with warm water. Allow to cool. Whip heavy cream with sugar until soft peaks form, then fold in dark chocolate. Chill for at least 2 hours.
- 7. For the ganache, heat heavy cream until simmering, then pour over dark chocolate chips. Stir in butter, corn syrup, and salt until smooth.
- 8. Level the cooled cake layers. Assemble with the first layer of cake, spread with white mousse, add the second layer, spread with dark mousse, and top with the third layer. Chill for 15 minutes.
- 9. Pour ganache over the top of the cake, letting it drizzle down the sides. Allow to set before serving.