Chocolate Mousse Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1/4 teaspoon kosher salt
02 -
1/2 teaspoon baking powder
03 -
2 tablespoons cornstarch
04 -
1 teaspoon baking soda
05 -
1/2 cup (100g) fine granulated sugar
06 -
1/4 cup (25g) dutch process cocoa powder
07 -
3/4 cup (95g) all-purpose flour
08 -
1/2 cup (120g) sour cream
09 -
1 teaspoon vanilla extract
10 -
2 large eggs
11 -
1/2 cup (105g) dark brown sugar, packed
12 -
1/2 cup (112g) vegetable or olive oil
13 -
1/2 cup (120g) hot coffee
→ Cake Soak
14 -
1 tablespoon dutch process cocoa powder
15 -
1/2 cup (120g) hot coffee
→ Chocolate Mousse
16 -
7 oz milk chocolate, chopped
17 -
7 oz 70% dark chocolate, chopped
18 -
1/2 teaspoon cream of tartar
19 -
3 tablespoons water
20 -
1 1/2 teaspoons unflavored gelatin
21 -
3 large eggs, separated
22 -
1/4 cup (50g) granulated sugar
23 -
1 3/4 cups heavy cream, divided
→ Ganache
24 -
3/4 cup (180g) heavy cream
25 -
6 oz 70% dark chocolate, chopped
# Instructions:
01 -
Combine the dry stuff and wet stuff in separate bowls, then mix them together. Pour into a springform pan and bake at 350°F for about 25-30 minutes.
02 -
Trim the cooled cake to level it out. Line the pan with parchment or acetate, then soak the cake using the coffee-cocoa blend.
03 -
Melt both types of chocolate and stir in egg yolks. Add a mixture of gelatin and some cream, then fold in whipped cream and beaten egg whites.
04 -
Spread the mousse over the cake and let it set in the fridge for at least 4 hours or leave it overnight.
05 -
Prepare ganache by heating cream and mixing it with chocolate. Spread it on the chilled mousse. Let it cool for 30 minutes before serving.
# Notes:
01 -
Gluten-free baking flour can work here.
02 -
Use parchment paper if you don't have acetate.
03 -
To get the best texture, leave it to chill overnight.