Chocolate Mousse Cake
This is the most amazing and dreamy Chocolate Mousse Cake! This is truly any chocolate lover's dream and so rich in chocolate flavor! It has three delicious layers of chocolate. A soft and moist chocolate cake, topped with an airy chocolate mousse, that is finished with a glossy chocolate ganache.
Ingredients
CHOCOLATE CAKE
- 120 g warm coffee or water
- 120 g all-purpose flour
- 2 teaspoon cornstarch
- 100 g granulated sugar
- 50 g dark brown sugar
- 25 g unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 55 g vegetable oil
- 90 g sour cream room temperature
- 1 large eggs room temperature
- 1 teaspoon vanilla extract
DARK CHOCOLATE MOUSSE
- 1 teaspoon gelatin
- 1 tablespoon cold water
- 2 pasteurised egg yolks
- 4 tablespoon granulated sugar
- 100 g 70% dark chocolate chopped
- 50 g milk chocolate chopped
- 450 g heavy cream
CHOCOLATE GANACHE
- 100 g 70% dark chocolate chopped
- 15 g butter
- 125 g heavy cream
Instructions
CHOCOLATE CAKE LAYERS
- Preheat the oven at 170ºC/340℉ conventional oven. Release the ring of a 23 cm/8 inch springform and add a piece of parchment paper on the bottom plate. Place the ring on top and close it over the parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.120 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.120 g all-purpose flour, 2 teaspoon cornstarch, 100 g granulated sugar, 50 g dark brown sugar, 25 g unsweetened Dutch cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined.55 g vegetable oil, 90 g sour cream, 1 large eggs, 1 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Pour the cake batter into the prepared springform and bake it for 20-22 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. Once the cake has cooled down, gently slide a knife along the edge of the ring and release the ring from the cake, and clean it. Level off the cake, using a serrated knife.
- Place the ring back over the cake and bottom plate. Then, wrap an acetate collar (cake collar) around the cake, positioning it between the cake and the ring. Gently close the ring so it holds the acetate in place. Set the cake aside while preparing the mousse. Check the notes below for instructions on using parchment paper.
DARK CHOCOLATE MOUSSE
- In a small bowl, bloom the gelatin by mixing it with the cold water and set it aside.1 teaspoon gelatin, 1 tablespoon cold water
- Using an electric hand mixer or a stand mixer, whisk the egg yolks and granulated sugar until a pale and fluffy consistency, takes about 2 minutes, and set it aside.2 pasteurised egg yolks, 4 tablespoon granulated sugar
- In a second heat proof bowl, melt the dark and milk chocolate over a saucepan of simmering water, to gently melt the chocolate. When there are a few pieces of unmelted chocolate left, take it off the heat and let the residual heat melt it all completely.100 g 70% dark chocolate, 50 g milk chocolate
- Then heat up 100 g (½ cup) of the 450 g in a small saucepan on medium heat, until it starts to form small bubbles around the edge of the saucepan. Take the saucepan off the heat and add the gelatin. Stir it until the gelatin has dissolved.
- Pour the heated heavy cream over the melted chocolate and with a rubber spatula stir it together until smooth.
- Add the chocolate ganache to the whipped egg yolks and gently fold it together with a rubber spatula until combined.
- In a third bowl, whip the remaining 350 g (1 ½ cup) heavy cream until soft peaks. You don’t want to over whip the heavy cream as you’ll continue mixing it when you add it together with the chocolate mixture.
- Then add half of the whipped cream into the chocolate mixture, gently folding it together with a rubber spatula until almost combined. Then add the other half of the whipped cream and gently fold it together until smooth and combined. Be careful not to over mix the mousse, so it doesn’t split.
- Pour the mousse over the chocolate cake and give it a slight shake to even it out. Cover it with cling film and place it in the fridge for a minimum of 4 hours or preferably overnight.
CHOCOLATE GANACHE
- In a heat proof bowl, melt the chocolate and butter over a saucepan of simmering water, to gently melt the chocolate. When there are a few pieces of unmelted chocolate left, take it off the heat and let the residual heat melt it all completely.100 g 70% dark chocolate, 15 g butter
- Once melted, add the heavy cream to a small saucepan and let it heat until it starts to steam. Pour the heavy cream over the melted chocolate and with a rubber spatula gently stir it together until smooth.125 g heavy cream
- Remove the springform ring and acetate from the mousse cake. Pour the ganache over the chocolate mousse and then place the cake back in the refrigerator for a minimum of 20 minutes for the ganache to set and it’s ready to be served.
- Tip: I recommend using a knife, that has been heated under the hot water tap, to easily cut beautiful slices.
Notes
Using parchment paper as a cake collar: If you want to use parchment paper instead of acetate, cut a few strips of parchment paper. Then grease the sides of the ring with a little bit of butter, so the parchment paper strips can stick to the sides of the ring. Once covered with the parchment paper strips, place the ring over the cake and close the ring over the cake.
Nutrition
Calories: 351kcalCarbohydrates: 28gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 195mgPotassium: 123mgFiber: 1gSugar: 19gVitamin A: 837IUVitamin C: 0.4mgCalcium: 66mgIron: 1mg
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