Triple Chocolate Birthday Cake

My maternal grandmother celebrated her 90th birthday in October and this is the cake I made for her. It is a chocolate cake with chocolate mousse filling and dark chocolate frosting.  Grandma requested something chocolatey, and this cake definitely hit the chocolate nail on the head. Whenever we visited my grandparents when I was growing up there were always fabulous homemade desserts waiting to be eaten. My interests in baking were definitely influenced by these visits, as Grandma is a fabulous baker and cook. She still bakes and cooks, but I insisted that she did not bake her own birthday cake this year. I was happy to bake for her, and the end result was declared a huge success. This is truly a decadent cake that any chocolate lover will enjoy. 

TRIPLE CHOCOLATE BIRTHDAY CAKE

INGREDIENTS - MOUSSE
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.4 ounce) package instant chocolate pudding mix
1 cup whipping cream, whipped to stiff peaks

INGREDIENTS - CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

INGREDIENTS - FROSTING
1 cup butter, softened
4 1/2 cups confectioners' sugar
1 cup Hershey's Special Dark baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

DIRECTIONS
1. For the mousse - in large mixing bowl, beat sweetened condensed milk, and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour.

2. For the cake - preheat oven to 350 degrees. Line three 9-inch pans with parchment paper and spray pans with cooking spray. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, and beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks. Cool cakes completely.

3. For the frosting - in a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa, and vanilla. Add enough milk until frosting reaches spreading consistency. 

4. To assemble, place one cake round on a cake board or serving platter. Top with about 1 1/2 cups of the mousse. Add the second cake layer and top with about 1 1/2 cups of the mousse. Place the third cake layer on top. Cover the top and sides of the cake with the dark chocolate frosting. Store cake in the refrigerator.

This post is linked to Sweets for a Saturday and Sweet Tooth Friday.