Ingredients
Scale
To create the rich base, you’ll need:
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/2 cup + 2 tbsp (81g) all-purpose flour
- 1/4 cup + 2 tbsp (43g) dark cocoa powder (such as Hershey’s special dark)
- 1 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk, room temperature
- 2 tbsp water, room temperature
Chocolate Fudge Layer Ingredients
This layer adds a rich, chewy texture between the cake and mousse:
- 6 oz (170g) semi-sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream
Chocolate Mousse Layer Ingredients
The chocolate mousse is silky and smooth, made with:
- 4 large egg yolks
- 1/4 cup (52g) sugar
- 1 3/4 cups (420ml) heavy whipping cream, divided
- 8 oz (227g) semi-sweet chocolate chips
- 3/4 cup (86g) powdered sugar
White Chocolate Mousse Layer Ingredients
For a sweet, creamy top layer, you’ll need:
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp (23ml) water
- 9 oz (255g) white chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, cold, divided
- 1/3 cup (38g) powdered sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (176°C). Prepare an 8-inch cake pan by lining the bottom with parchment paper and greasing the sides.
- Mix Butter and Sugar: In a large bowl, cream together 1/4 cup butter and 1/2 cup sugar until light and fluffy (about 3-4 minutes).
- Add Wet Ingredients: Mix in 1/4 cup sour cream and 1/2 tsp vanilla extract until combined. Add 2 egg whites one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together 1/2 cup + 2 tbsp flour, 1/4 cup + 2 tbsp dark cocoa powder, 1 1/8 tsp baking powder, and 1/4 tsp salt.
- Mix the Batter: Add half of the dry ingredients to the butter mixture and mix. Add 1/4 cup milk and 2 tbsp water, then mix in the remaining dry ingredients until smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Cool the Cake: Let the cake cool for 3-4 minutes in the pan, then transfer to a cooling rack to cool completely.
Notes
Keep refrigerated and serve chilled for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American