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Ingredients:

For the Cake:

1 and 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

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For the Chocolate Mousse:

225g semi-sweet chocolate, chopped

2 cups heavy cream, divided

1/4 cup powdered sugar

1 teaspoon vanilla extract

For Garnish (optional):

Shaved chocolate

Fresh berries

Whipped cream

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Instructions:

Making the Cake:

Preheat your oven to 175°C. Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Stir in the boiling water until well combined. The batter will be thin but that's normal.

Pour the batter evenly into the prepared cake pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.

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Making the Chocolate Mousse:

Place the chopped chocolate in a heatproof bowl.

In a saucepan, heat 1 cup of heavy cream over medium heat until it starts to simmer. Be careful not to boil.

Pour the hot cream over the chopped chocolate and let it sit for a minute. Then stir until the chocolate is completely melted and smooth. Let it cool to room temperature.

In a separate bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cooled chocolate mixture until well combined and smooth. Be careful not to deflate the mousse.

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Assembling the Cake:

Place one layer of the cooled cake on a serving plate or cake stand.

Spread a generous layer of chocolate mousse over the cake.

Place the second layer of cake on top and cover the entire cake with the remaining chocolate mousse.

Smooth the top and sides of the cake with an offset spatula.

Refrigerate the cake for at least 4 hours, or until the mousse is set.

Once set, decorate the cake with shaved chocolate, fresh berries, or whipped cream, if desired.

Slice and serve chilled. Enjoy your indulgent chocolate mousse cake!

This recipe is sure to impress any chocolate lover with its rich, creamy mousse and moist cake layers.

Ingredients:

1 cup fresh strawberries, hulled and chopped

200g dark chocolate, chopped

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Fresh strawberries and mint leaves for garnish (optional)

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Instructions:

In a blender or food processor, puree the fresh strawberries until smooth. Set aside.

Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Gently fold the melted chocolate and strawberry puree into the whipped cream until well combined.

Divide the mousse into serving glasses or bowls.

Chill in the refrigerator for at least 2 hours or until set.

Garnish with fresh strawberries and mint leaves before serving, if desired.