Chocolate Mousse Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1/2 cup (100g) white granulated sugar
02 -
3/4 cup (95g) plain all-purpose flour
03 -
1 teaspoon baking soda
04 -
2 large eggs, beaten
05 -
1/4 teaspoon kosher salt
06 -
2 tablespoons cornstarch
07 -
1/4 cup (25g) dark unsweetened cocoa powder
08 -
1/2 cup (105g) packed dark brown sugar
09 -
1/2 cup (112g) neutral vegetable oil or olive oil
10 -
1/2 teaspoon baking powder
11 -
1/2 cup (120g) creamy sour cream
12 -
1 teaspoon pure vanilla essence
13 -
1/2 cup (120g) freshly brewed hot coffee
→ Cake Soak
14 -
1 tablespoon unsweetened cocoa powder
15 -
1/2 cup (120g) steaming coffee
→ Chocolate Mousse
16 -
3 large eggs, whites and yolks separated
17 -
7 oz milk chocolate, broken into pieces
18 -
1 3/4 cups heavy whipping cream, split
19 -
7 oz 70% dark chocolate, cut into small chunks
20 -
1/2 teaspoon tartar powder
21 -
1 1/2 teaspoons plain unflavored gelatin
22 -
3 tablespoons of water
23 -
1/4 cup (50g) granulated white sugar
→ Ganache
24 -
3/4 cup (180g) heavy cream
25 -
6 oz 70% dark chocolate, chopped
# Instructions:
01 -
Stir the wet ingredients together. In another bowl, toss the dry ones together. Once both are ready, mix them and bake at 350°F in a springform pan for about 25-30 minutes.
02 -
Cut and level the cooled cake. Line a pan with acetate strips or parchment paper, then add the coffee and cocoa soak over the cake surface.
03 -
Heat the chocolates until melted, stir in egg yolks, then mix with the gelatin-heavy cream blend. Gently fold in the whipped cream and stiff egg whites.
04 -
Spread the mousse generously over the cake. Leave it in the fridge for at least 4 hours or even overnight.
05 -
Prepare the ganache, pour it on top of the firm mousse layer, and let it chill for half an hour before serving.
# Notes:
01 -
Gluten-free flour works as a substitute.
02 -
Use parchment paper if you don’t have acetate.
03 -
For perfect results, refrigerate overnight.