Chocolate Mousse Cake
Chocolate Mousse Cake is a delightful dessert that combines rich chocolate flavors with a light and fluffy mousse texture, perfect for any occasion.
Ingredients
For the Chocolate Cake
- 3/4 cup all-purpose flour (or gf baking flour)
- 2 tbsp cornstarch
- 1/4 cup Dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup fine granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup vegetable or olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot coffee
For the Mousse
- 7 oz 70% dark chocolate, chopped
- 7 oz milk chocolate, chopped
- 3 large eggs, separated
- 3 tbsp water
- 1 1/2 tsp unflavored gelatin
- 1 3/4 cup heavy cream, divided
- 1/2 tsp cream of tartar
- 1/4 cup fine granulated sugar
For the Ganache
- 6 oz 70% dark chocolate, chopped
- 3/4 cup heavy cream
Instructions
Chocolate Cake Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, vanilla, sour cream, and hot coffee.
- Combine both mixtures and pour into a greased pan.
- Bake for about 25-30 minutes. Let cool.
Chocolate Cake Soak
- Prepare a coffee syrup by mixing hot coffee with cocoa powder.
- Once the cake has cooled, soak it with the coffee mixture to enhance the chocolate flavor.
Chocolate Mousse Preparation
- Melt dark and milk chocolate together.
- In a separate bowl, mix the egg yolks with water and gelatin until smooth.
- Combine with the melted chocolate.
- Whip 1 cup of cream until soft peaks form, then fold it into the chocolate mixture.
- In another bowl, whip egg whites with cream of tartar until stiff peaks form, then gently fold into the mousse.
Chocolate Ganache Preparation
- Heat the remaining heavy cream until hot, then pour it over the chopped dark chocolate.
- Stir until smooth.
Notes
Use high-quality chocolate for the best flavor. Ensure your ingredients are at room temperature for better mixing. Be gentle when folding in the whipped cream and egg whites to keep the mousse light and airy.