• Preparation Time 25 minutes
  • Baking Time 35 minutes
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • Cake
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 cup boiling water
  • 1/2 cup milk chocolate chips
  • Mousse
  • 1 1/2 cups whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups melted and cooled milk chocolate chips
  • 1 tsp vanilla extract
  • 1 cup Crisco® Canola Oil

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease two 9” (22cm) cake pans.
  • Beat eggs, sugar and vanilla until combined. Add oil and buttermilk. Add next 4 ingredients. Mix until well combined. Carefully fold in boiling water until batter is smooth and mixture is quite thin. Pour into prepared pans. Sprinkle with chocolate chips.
  • Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  • Mousse: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar and vanilla. Fold in melted and cooled chocolate chips. Do not over mix. Mousse should have a rippled effect.
  • Assembly: Place one layer of cake on serving platter. Spread with about 1 cup (250 mL) of mousse. Place second layer on top. Ice with remaining mousse. Refrigerate until ready to eat.

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