It was my husband’s birthday right after Mother’s Day. I knew I needed to make him a chocolate cake because that’s his absolute favorite. I had leftover mousse from my Mother’s Day crepes and decided to create this cake. It was tasty and a hit with him and the family. You could use whatever chocolate cake you want as the base. I just used one from a box. It’s easy to make but looks so impressive.
2 prepared 8″ or 9″ round chocolate cakes (I just used a Betty Crocker Chocolate Fudge cake)
Chocolate Mousse (I have posted this before so follow the link. I used leftover mousse, but I would recommend making a double batch for the center)
Chocolate Buttercream Frosting (This is the link to the frosting recipe I used from Southern Living that is found on MyRecipes.com. I just made one recipe and it was just enough to cover the cake. Next time, I’ll do 1 1/2 recipes to give some more frosting to decorate the cake.)
Place one of the round cakes on your serving plate and top with chocolate mousse. Top with remaining cake round and frost entire cake with chocolate buttercream frosting. Be careful at the spots where the chocolate mousse is. You need to get the frosting to just cover those spots, if you spread to much in those areas the chocolate mousse can get mixed into the frosting. Keep cake in the refrigerator until ready to serve. You can bring it out a little before serving to allow the frosting to soften.