There are four steps to this recipe:(1) Baking the Cake (2) Chocolate Mousse (3) Chocolate Ganache (icing) and (4) Assembling the Cake

Make sure the cake cools completely before icing it or adding filling.

Preheat your oven to 350 degrees F (or 180 degrees C)

BAKING THE CAKE: Grease 9 inch cake pans with butter or vegetable shortening.

BAKING THE CAKE CONT'D: In a large bowl designated for wet ingredients, mix in 2 eggs, 1 cup milk, 1/2 cup yogurt and 1 tbsp Vanilla. Set aside.

BAKING THE CAKE CONT'D: Add half contents of flour mixture INTO the WET ingredient boil, ad then the rest of the flour mixture, mixing between additions.

BAKING THE CAKE CONT'D: This should be the consistency of your cake batter.

BAKING THE CAKE CONT'D: Insert toothpick between 20-30 minutes and see if it comes out clean. This indicates cake is ready. Allow to completely dry before you start icing/adding filling.

We will be using chocolate mousse as filling.

MAKING CHOCOLATE MOUSSE: Place 260 g of chocolate into a Double Boiler (Pot w/ boiling water, Smaller pot placed on top with chocolate) and melt. Transfer chocolate into a bowl. Set aside to cool.

MAKING CHOCOLATE MOUSSE: In a separate mixing bowl, add 2 cups of heavy cream to 2 tbsp sugar and whip until the mixture forms soft peaks. Set bowl aside.

MAKING CHOCOLATE MOUSSE: In a separate bowl, add 1/2 cup hot water, then 5 tbsp cocoa powder, and 1/2 instant coffee or espresso powder. Mix well. Set aside.

MAKING CHOCOLATE MOUSSE: We're now going to combine chocolate components. Add instant coffee mixture to melted chocolate, then 1/3 cup Nutella to that mixture and mix well.

MAKING CHOCOLATE MOUSSE: Add 1/2 whipped cream mixture and fold into chocolate mixture. And then add the remaining whipped cream, folding until there are no white streaks. Chocolate mousse is done!

We will be using chocolate ganache as icing.

MAKING CHOCOLATE GANACHE: Bring 1/2 cup heavy cream to a simmer in a sauce pan. Then pour over chocolate chips and let rest for 2 minutes.

MAKING CHOCOLATE GANACHE: After the mixture has cooled down, mix together until well combined. You can add 1 tbsp room temperature butter if you want some shine.

MAKING CHOCOLATE GANACHE: You will set the chocolate ganache aside. Keep at room temperature if you'd like it runny (easier to ice), if you want it thicker, refrigerate for a few minutes.

ASSEMBLING THE CAKE: Use a flat surface, here I use a rotating cake stand and parchment paper. Add a generous amount of chocolate mousse between cake layers.

ASSEMBLING THE CAKE: I had four layers in total, make sure the top of the cake has chocolate mousse as well. Use a cake spatula, or bench scraper to smooth out the edges.

ICING THE CAKE: There are so many ways to ice a cake with ganache. You can pour it over the cake in a "drip" kind of fashion. Or spread it like icing. I gave it "rough swirls" to give cake texture.

Refrigerate your cake which solidifies your Chocolate Ganache. Enjoy!

For original post: http://annezca.blogspot.ca/2015/11/multilayer-chocolate-mousse-cake.html

How to make a multilayer chocolate mousse cake

Make a Multilayer Chocolate Mousse Cake