Mousse Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1/2 cup (108g) packed dark brown sugar
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon vanilla extract
04 -
2 tablespoons cornstarch
05 -
1/4 teaspoon kosher salt
06 -
3/4 cup (100g) all-purpose flour
07 -
1/4 cup (28g) dutch cocoa powder
08 -
1/2 cup (120g) sour cream
09 -
1/2 cup (118g) hot coffee
10 -
1/2 teaspoon baking powder
11 -
1/2 cup (102g) granulated sugar
12 -
1/2 cup (114g) olive or vegetable oil
13 -
2 large eggs
→ Cake Soak
14 -
1 tablespoon dutch cocoa powder
15 -
1/2 cup (120g) hot coffee
→ Chocolate Mousse
16 -
3 large separated eggs
17 -
7 oz milk chocolate, broken into pieces
18 -
1/4 cup (48g) granulated sugar
19 -
1 1/2 teaspoons unflavored gelatin powder
20 -
7 oz 70% dark chocolate, broken up
21 -
1/2 teaspoon tartar powder
22 -
3 tablespoons water
23 -
1 3/4 cups whipping cream, split
→ Ganache
24 -
6 oz dark chocolate, broken into small pieces
25 -
3/4 cup (180g) heavy whipping cream
# Instructions:
01 -
Stir together wet and dry components separately. Mix them, bake in a 350°F oven using a springform pan for about 25-30 minutes.
02 -
Trim the cooled cake to level it. Use parchment or acetate to prepare your pan, then soak the cake with the coffee-cocoa mixture.
03 -
Melt both chocolates and stir them into the egg yolks. Mix this with the prepared gelatin cream, then gently fold in whipped cream and meringue.
04 -
Spread the mousse on the cake layer, refrigerate for at least 4 hours or leave overnight for the best texture.
05 -
Whip up ganache and pour it over the set mousse layer. Cool for 30 minutes before you slice it up to serve.
# Notes:
01 -
Gluten-free flour can be swapped instead.
02 -
Acetate can be replaced with parchment sheets.
03 -
Chill overnight to get the best flavor and texture.