Outback Steakhouse's Chocolate Tower (Copycat Recipe)

Indulge in the rich, velvety layers of chocolate with this decadent Chocolate Tower, inspired by Outback Steakhouse. This dessert features a moist chocolate cake layered with creamy chocolate mousse and topped with a luscious chocolate ganache, all balanced with a hint of espresso for depth. Perfect for satisfying your sweet tooth while respecting traditional dessert principles.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1/4 cup powdered sugar
• 1 tsp vanilla extract for mousse
• 1/2 cup chocolate ganache for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add softened butter, eggs, buttermilk, vanilla extract, and coffee to the dry ingredients. Mix until smooth and well combined.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely in the pan before transferring it to a wire rack.
6. For the chocolate mousse, melt the chopped chocolate in a double boiler or microwave, then let it cool slightly.
7. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
8. Fold the cooled melted chocolate gently into the whipped cream until fully combined.
9. Once the cake is cool, slice it horizontally into two layers.
10. Spread a layer of chocolate mousse on the first layer of cake, then place the second layer on top.
11. Top the cake with remaining mousse and drizzle chocolate ganache over the top for a glossy finish.
12. Chill the cake in the refrigerator for at least 1 hour before serving to allow the mousse to set.