This recipe creates a decadent and surprisingly easy chocolate mousse cake, perfect for any occasion.

Ingredients:

For the Chocolate Mousse:
6 large eggs, separated

1 cup granulated sugar

1 cup heavy cream, cold

1 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

Pinch of salt

For the Cake Layers:
1 box (15.25 ounces) chocolate cake mix

Ingredients called for on the cake mix box (usually eggs, oil, and water)


Instructions:

1. Prepare the Cake Layers:
Preheat your oven to the temperature specified on the cake mix box.

Prepare the cake batter according to the instructions on the box.

Pour the batter into two 9-inch round cake pans that have been greased and floured.

Bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.

Let the cakes cool completely in the pans before inverting them onto wire racks to cool further.

2. Make the Chocolate Mousse:
Melt the chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.

In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.

In a separate bowl, beat the egg yolks with the sugar until pale and thick.

Gently fold the melted chocolate into the egg yolk mixture.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the chocolate-yolk mixture.

Gently fold in the beaten egg whites in three additions, being careful not to deflate the mixture.

Stir in the vanilla extract.

3. Assemble the Cake:

Once the cake layers are completely cool, level the tops with a serrated knife if necessary for even layers.

Place one cake layer on a serving plate or cake stand.

Spread half of the chocolate mousse evenly over the cake layer.

Top with the second cake layer.

Frost the entire cake with the remaining chocolate mousse.

Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.

4. Serve & Enjoy!