3-Layer Fudge Cake With White Chocolate Mousse Filling

5.00 (3)
⏱ 145 mins 🍽 12 slices, 12 serving(s) 🏷 Dessert

This spectacular dessert features three layers of moist chocolate cake, separated by a light peppermint and white chocolate mousse. The entire creation is enveloped in a glossy semisweet chocolate ganache. It's a show-stopping centrepiece, ideal for a special occasion like Christmas, requiring several stages of cooling to achieve the perfect set. The result is a beautifully rich and festive cake that's sure to become a treasured tradition.

3-Layer Fudge Cake With White Chocolate Mousse Filling

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 2/3 cups boiling water
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 10 ounces good-quality white chocolate, chopped
  • 1 3/4 cups chilled whipping cream
  • 1/4 cup sour cream
  • 24 red-and-white-striped hard peppermint candies (about 2/3 cup) or 12 candy canes, crushed (about 2/3 cup)
  • 2 cups whipping cream
  • 16 ounces semisweet chocolate, chopped

Method

  1. Preheat your oven to 325 °F.
  2. Prepare three 9-inch cake pans with 1 ½-inch high sides by buttering and flouring them.
  3. In a small bowl, whisk together the flour, baking soda, and salt until blended.
  4. Put the cocoa powder into a medium bowl and gradually whisk in 1 2/3 cups of boiling water. Allow this mixture to reach room temperature, whisking it now and then.
  5. In a large bowl, use an electric mixer to beat the butter until fluffy. Slowly beat in the sugar, followed by the vanilla extract. Incorporate the eggs one at a time.
  6. With the mixer on a low speed, add the flour mixture in three parts, alternating with the cocoa mixture in two additions.
  7. Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a tester comes out clean. Let the cakes cool in their pans for 10 minutes before loosening the edges and turning them out onto racks to cool completely.
  8. For the mousse, combine the white chocolate, ¾ cup of whipping cream, and the sour cream in a medium saucepan. Stir over a low heat just until the chocolate melts and the mixture is smooth.
  9. Transfer the white chocolate mix to a large bowl and let it cool until barely lukewarm, whisking occasionally. this should take about 20 minutes.
  10. Stir the crushed peppermint candies into the cooled chocolate mixture.
  11. In a separate medium bowl, beat the remaining 1 cup of cream until it forms soft peaks.
  12. Gently fold the whipped cream into the lukewarm chocolate mixture in four separate additions.
  13. Chill the mousse until it just begins to set, for approximately 2 hours.
  14. Place one cake layer on a serving plate. Spread half of the mousse over the top. Add the second cake layer, the rest of the mousse, and finally the third cake layer. Refrigerate the assembled cake until the mousse is cold and set, about 3 hours.
  15. To make the ganache, bring 2 cups of cream to a simmer in a large saucepan.
  16. Take the pan off the heat and add the chopped semisweet chocolate. Whisk until the chocolate has fully melted and the ganache is smooth.
  17. Let the ganache cool until it thickens but remains pourable, roughly 45 minutes.
  18. Set the cake on a rack. Pour the ganache over the top, using a metal spatula to spread it evenly over the sides.
  19. Chill the cake until the ganache sets, for at least 30 minutes.

Nutrition (per serving)

Sodium340000 mg

Recipe details

CategoryDessert
AuthorSweetSabrina