Come for the chocolate, stay for the mayo. Wait until you see the surprise secret ingredient in this recipe.

Ganache frosting can be used as-is or whipped with a mixer to make it lighter. (Stacey Little/Southern Bite)

Triple Chocolate Mousse Cake

Prep time: 1 hour

Cook time: 24 minutes

Serves: 10

Ingredients

For the cake

• 2 cups all-purpose flour
• 1/2 cup sifted cocoa powder, plus more for dusting
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 cup Duke’s Mayonnaise
• 1 cup granulated sugar
• 3 large eggs
• 1 1/4 cups water
• 1 teaspoon vanilla extract

For the ganache frosting

• 8 ounces bittersweet chocolate, chopped
• 3/4 cup heavy cream
• 1-1/2 tablespoons corn syrup

For the chocolate mousse filling

• 1-1/2 teaspoons unflavored gelatin
• 1 tablespoon cold water
• 1 tablespoon boiling water
• 6 ounces bittersweet chocolate, chopped
• 1-1/2 cups heavy cream, divided
• 2 tablespoons granulated sugar

Instructions

For the cake

1. Preheat the oven to 350 degrees. Grease two (8-inch) round cake pans (I use vegetable shortening) and dust with cocoa powder.
2. Stir together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
3. Beat the mayonnaise and sugar with an electric mixer until creamy. Add the eggs, one at a time, until combined. Add the flour mixture alternately with the water, beginning and ending with the flour mixture. Beat at medium-low speed for 1 minute. (Batter will be thin.) Stir in the vanilla.
4. Pour the batter evenly into the prepared pans. Bake the cakes at 350 degrees for 21 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove to wire racks. Let cool in the pans for 5 minutes. Run a knife around the edges and turn out onto wire racks to cool completely. Once cooled, split each layer in half.
5. Make the ganache frosting and the chocolate mousse filling.
6. Place one cake layer on a cake plate or stand. Top with one-third of the chocolate mousse filling; repeat the process twice. Place the remaining layer on top. Spread the ganache frosting on the top and sides of the cake before slicing.

For the ganache frosting

1. Place the chocolate in a medium bowl. Heat the cream and corn syrup in a small saucepan until the cream is hot. Pour over the chocolate. Let stand for 1 minute, then stir until smooth.
2. For a shiny look, let stand until spreadable (20 to 30 minutes), stirring occasionally. For fluffy chocolate frosting, beat the mixture with an electric mixer until fluffy.

For the chocolate mousse filling

1. Sprinkle the gelatin over the cold water in a small bowl. Let stand until the gelatin softens. Stir in the boiling water to dissolve the gelatin.
2. Place the chocolate in a medium bowl. Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth.
3. Beat the remaining 1 cup of cream with an electric mixer until stiff peaks form. Fold a small amount of the whipped cream into the chocolate; gently fold in the remaining whipped cream until combined. Use immediately. (The mixture will firm up as it stands.)

Notes

This cake is for the true chocoholic who loves a dark, rich chocolate flavor. Those who might want a little more sweetness should consider using semisweet or milk chocolate rather than the bittersweet called for in the recipe.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”