Description
Indulge in the ultimate chocolate experience with this decadent Chocolate Mousse Cake. Featuring layers of moist chocolate cake, airy mousse, and rich ganache, this dessert is perfect for special occasions. Make-ahead friendly and deeply satisfying, it’s a chocolate lover’s dream come true.
Ingredients
For the Chocolate Cake:
- 1 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/3 cup Dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable or olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot coffee
For the Chocolate Cake Soak:
- 1/4 cup hot coffee
- 1 tbsp Dutch process cocoa powder
For the Chocolate Mousse:
- 5 oz 70% dark chocolate, chopped
- 5 oz milk chocolate, chopped
- 2 large eggs, separated
- 1 1/4 tsp unflavored gelatin
- 2 tbsp water
- 1 1/2 cups heavy cream
- 1/4 tsp cream of tartar
- 2 tbsp fine granulated sugar
For the Chocolate Ganache:
- 5 oz 70% dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and reassemble the pan.
- In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mix sugars and oil until the mixture resembles wet sand. Add eggs, vanilla, and sour cream; stir until smooth.
- Gradually incorporate the dry ingredients, then mix in hot coffee until batter is smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Level and Soak the Cake:
- Trim any domed portions of the cooled cake to level it.
- Mix hot coffee and cocoa powder; evenly spoon this soak over the cake layer.
- Prepare the Chocolate Mousse:
- Melt the dark and milk chocolates in a double boiler until smooth. Cool slightly, then whisk in egg yolks.
- Bloom gelatin in water for 5 minutes, then dissolve it in warmed cream. Stir this into the chocolate mixture.
- Whip heavy cream to stiff peaks. Separately, whip egg whites with cream of tartar until foamy, gradually adding sugar to achieve soft peaks.
- Fold whipped cream into the chocolate mixture, followed by the meringue. Mix until smooth.
- Assemble the Cake:
- Line the springform pan sides with acetate. Place the soaked cake layer at the bottom.
- Pour chocolate mousse over the cake, smoothing the top. Refrigerate at least 4 hours or overnight.
- Prepare and Apply the Ganache:
- Heat heavy cream until nearly boiling. Pour over chopped chocolate, let sit 2 minutes, then stir until glossy.
- Remove the cake from the pan and acetate, pour ganache on top, letting it drip down the sides. Chill 30 minutes to set.
Notes
- Use high-quality chocolate for the best flavor.
- Ensure all components are fully cooled before assembling.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Refrigeration
- Cuisine: International
