This easy recipe is made up of three layers of moist chocolate cake divided by two layers of creamy chocolate mousse, all covered in a light chocolate whipped cream frosting!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Mix together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Mix together the milk, vegetable oil, vanilla extract, and eggs.
Add the wet ingredients to the dry ingredients and beat until well combined. Then add hot water.
Divide the batter between the cake pans. Bake for 22-25 minutes. Then allow to cool completely.
Heat the egg yolks, sugar, and heavy whipping cream for 7-10 minutes.
Microwave the chocolate chips in intervals of 10-15 seconds until melted and smooth.
Whisk the chocolate into the egg yolk mixture. Then whip the heavy whipping cream and powdered sugar until stiff peaks form.
Fold the whipped cream into the chocolate mixture.
Level the tops of the chocolate cakes with a large serrated knife.
Use a clear cake collar or an 8×3 inch cake pan to build the cake. Place the first cake layer in the bottom of the cake pan.
Spread mousse over the cake. Add the second cake layer and spread more mousse over the cake before adding the final cake layer.
Whip the heavy whipping cream, powdered sugar, natural unsweetened cocoa, and vanilla extract until stiff peaks form.
Frost the outside of the cake with the chocolate whipped cream.
Pipe swirls around the outer top edge of the cake. Decorate with chocolate sprinkles.
Refrigerate until ready to serve.