Supreme Chocolate Cake with Chocolate Mousse Filling

First off, a big thank you for this recipe. I love baking but this was my first try at a cake, and a layered one at that! I followed all the instructions, only thing is since I didn’t have all purpose flour, I used normal flour or maida, as we call it in India.  Secondly, before applying the mouse layer, I brushed each cake layer with just a bit of Bailey’s Irish Cream, and lastly, after reading your comments, i let the ganache cool and thicken slightly, as I didn’t want to pour it on. And it was absolutely delicious!! Thank you so much for this recipe. My family loved it.

Supreme Chocolate Cake with Chocolate Mousse Filling

For cake:
2 cups (250gr) all-purpose flour
1 ½ cups (300gr) sugar
¾ cup (90gr) unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (120ml) hot water
1 teaspoon instant espresso coffee
2 large eggs, at room temperature
1 cup (240ml) milk, at room temperature
½ cup (120ml) Greek yogurt, at room temperature
1 tablespoon pure vanilla extract

For mousse filling:
½ cup (120ml) hot water
4 tablespoons (30gr) unsweetened cocoa powder
½ teaspoon instant espresso coffee
1 ½ cup (260gr) bittersweet chocolate chips
2 cups (480ml) heavy cream, cold
2 tablespoons sugar
1/3 cup Nutella

For chocolate ganache:
½ cup heavy cream
1 cup chocolate chips
1 tablespoon softened butter, optional

To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
get the full instructions @

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