1/2 Photos of Devil's Food Cake With Chocolate Mousse Buttercream
This is a bit of work to make, but the reaction of your guests will be worth it. Three members of my family immediately announced that they too wanted this cake when their birthdays came around. I made the mousse buttercream with a hand mixer and it took FOREVER, so don't make it unless you have a stand mixer.
My Private Note
Units: US | Metric
- 1/3 cup Dutch-processed cocoa powder, sifted
- 1 teaspoon instant espresso powder
- 4 ounces bittersweet chocolate, finely chopped
- 1 cup boiling water
- 2 teaspoons vanilla
- 1 cup buttermilk
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup canola oil
- 1 cup dark brown sugar, firmly packed
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Mousse Buttercream
- 2In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
- 3Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
- 4Stir in the vanilla and let cool; then stir in the buttermilk.
- 5In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
- 6Add the sugars and beat until creamy.
- 7Beat in the eggs, one at a time, beating well after each addition.
- 8Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
- 9Add one-third of the flour mixture and beat at low just until combined.
- 10Beat in half of the chocolate-buttermilk mixture just until combined.
- 11Scrape down the sides of the bowl with a rubber spatula.
- 12Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
- 13Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
- 14Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
- 15Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
- 16Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
- 17Transfer to wire racks and let cool 5-10 minutes.
- 18Invert the cakes onto the racks and peel the parchment paper from the layers.
- 19Let cool completely before frosting.
- 20Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
- 21Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
- 22Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
- 23Frost the top and sides of the cake with the remaining buttercream.
- 24Chocolate Mousse Buttercream:.
- 25Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
- 26Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
- 27Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
- 28Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
- 29Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
- 30Beat in the vanilla and salt.
- 31While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
- 32Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
- 33With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
- 34Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
- 35When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.
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Nutritional Facts for Devil's Food Cake With Chocolate Mousse Buttercream
Serving Size: 1 (277 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1070.9
- Calories from Fat 717
- Total Fat 79.7 g
- Saturated Fat 43.8 g
- Cholesterol 301.7 mg
- Sodium 310.4 mg
- Total Carbohydrate 89.8 g
- Dietary Fiber 5.4 g
- Sugars 61.0 g
- Protein 11.7 g