Chocolate Mousse Cake
★★★★☆
Ingredients
- Chocolate Cake
- ¾ cup (95g) all-purpose flour¾ cup (95g) all-purpose flour
- 2 tbsp cornstarch30 ml cornstarch
- ¼ cup (25g) dutch process cocoa powder¼ cup (25g) dutch process cocoa powder
- 1 tsp baking soda5 ml baking soda
- ½ tsp baking powder2 ml baking powder
- ¼ tsp kosher salt1 ml kosher salt
- ½ cup (100g) fine granulated sugar½ cup (100g) fine granulated sugar
- ½ cup (105g) dark brown sugar, packed½ cup (105g) dark brown sugar, packed
- ½ cup (112g) vegetable or olive oil½ cup (112g) vegetable or olive oil
- 2 large eggs2 large eggs
- 1 tsp vanilla extract5 ml vanilla extract
- ½ cup (120g) sour cream½ cup (120g) sour cream
- ½ cup (120g) hot coffee½ cup (120g) hot coffee
- Chocolate Cake Soak
- ½ cup (120g) hot coffee½ cup (120g) hot coffee
- 1 tbsp dutch process cocoa powder15 ml dutch process cocoa powder
- Chocolate Mousse
- 7 oz 70% dark chocolate, chopped200 g 70% dark chocolate, chopped
- 7 oz milk chocolate, chopped200 g milk chocolate, chopped
- 3 large eggs, separated3 large eggs, separated
- 3 tbsp water45 ml water
- 1½ tsp unflavored gelatin8 ml unflavored gelatin
- 1¾ cup heavy cream, divided420 ml heavy cream, divided
- ½ tsp cream of tartar2 ml cream of tartar
- ¼ cup (50g) fine granulated sugar¼ cup (50g) fine granulated sugar
- Chocolate Ganache
- 6 oz 70% dark chocolate, chopped170 g 70% dark chocolate, chopped
- ¾ cup (180g) heavy cream¾ cup (180g) heavy cream
Instructions
- 1. Preheat oven to 350°F and grease a 9-inch springform pan. Remove ring, place parchment on bottom plate, and close ring with paper extending up sides.
- 2. In medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3. In large bowl, whisk together granulated sugar, brown sugar, and oil until mixture resembles wet sand.
- 4. Whisk in eggs and vanilla, then sour cream.
- 5. Add dry ingredients and mix until halfway combined. Pour in hot coffee and mix until smooth. Batter will be very thin.
- 6. Pour batter into prepared pan and bake 25-30 minutes until toothpick comes out with few moist crumbs.
- 7. Cool cake completely, then remove ring and level top with cake leveler or knife. Replace clean ring around cake.
- 8. Line pan with acetate sheet, sliding between cake and pan sides.
- 9. For cake soak: Stir together hot coffee and cocoa powder. Spoon evenly over cake surface.
- 10. For mousse: Melt both chocolates in double boiler until smooth. Cool slightly, then whisk in egg yolks one at a time.
- 11. Sprinkle gelatin over 3 tbsp water in small bowl. Let bloom.
- 12. Heat ¾ cup cream until steaming. Whisk in bloomed gelatin until dissolved.
- 13. Pour half the cream mixture into chocolate, whisk smooth, then add remaining cream. Mixture should be glossy like pudding.
- 14. Whip remaining 1 cup cream to stiff peaks. Set aside in clean bowl.
- 15. In clean bowl, whip egg whites and cream of tartar. When foamy, gradually add sugar and whip to soft peaks.
- 16. Fold whipped cream into chocolate mixture, then fold in meringue until no streaks remain.
- 17. Pour mousse over cake and refrigerate at least 4 hours, preferably overnight.
- 18. For ganache: Remove cake from pan and peel off collar. Place chopped chocolate in bowl.
- 19. Microwave cream until bubbling, pour over chocolate, let sit 3 minutes, then whisk until smooth.
- 20. Pour ganache in center of cake, spread to edges allowing drips. Chill 30 minutes before serving.
For parchment paper alternative to acetate: Spray ring with nonstick spray, line sides with parchment strips extending 1 inch above rim. Remove ring and peel away paper when set. This method is less clean but functional. Cake requires overnight chilling for best results.
Wine Pairing: Dessert Wine — Port — The rich, sweet fortified wine complements the intense chocolate flavors while providing enough body to stand up to the dense mousse and ganache layers