Description
A rich and decadent dessert combining creamy mousse and tender cake, perfect for any occasion.
Ingredients
Scale
- 3/4 cup unbleached all-purpose flour
- 3 tablespoons unsweetened Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 3 ounces plain whole milk yogurt, room temperature
- 1/4 cup coffee, room temperature
- 3 tablespoons flavorless oil (e.g., vegetable oil)
- 1/2 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate bars, finely chopped
- 2 1/4 cups heavy whipping cream, cold, divided
- 4 large egg yolks
- 1/4 cup granulated sugar (for mousse)
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 teaspoon vanilla extract (for mousse)
- 8 ounces semi-sweet chocolate, finely chopped (for ganache)
- 1 cup heavy whipping cream (for ganache)
- 1 tablespoon unsalted butter, softened (optional)
- 1 cup unsalted butter, room temperature, slightly firm to touch
- 2 cups confectioners’ (powdered) sugar, sifted
- 1/4 cup unsweetened Dutch-processed cocoa powder (for buttercream)
- 2–3 tablespoons heavy whipping cream, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional, for buttercream)
- Chocolate pearls (optional, for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the base of an 8 or 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer bowl, beat the oil and sugar together until fluffy. Mix in the yogurt, then beat in the egg until fully incorporated.
- Reduce the mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared pan. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 45-60 minutes. Level the cake and return it to the springform pan.
- In a small bowl, dissolve gelatin in cold water.
- Whisk egg yolks and sugar until thickened. Heat 1 cup of heavy cream until steaming and whisk it into the egg mixture slowly. Return to heat, stirring constantly until thickened. Strain into a bowl, and whisk in the gelatin, chopped chocolate, and vanilla. Cool to room temperature.
- Whip the remaining heavy cream to soft peaks. Fold into the cooled chocolate mixture.
- Spoon the mousse over the cooled cake. Smooth with a spatula and refrigerate for 4-6 hours or overnight.
- To make ganache, heat the cream and pour it over the chocolate. Let it sit, then whisk until smooth. Chill the mousse cake in the freezer for 30 minutes, then pour ganache over it.
- For the buttercream, beat the butter until fluffy, gradually mix in the sugar and cocoa. Add vanilla and cream to adjust the consistency.
- Frost the top of the glazed mousse cake with buttercream and decorate with chocolate pearls if desired.
Notes
Use high-quality chocolate for the best flavor. Ensure all ingredients are at room temperature for even mixing.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate, mousse, cake, dessert, celebration