Description
A delightful dessert that combines rich chocolate cake with a smooth and creamy mousse layer, perfect for special occasions.
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
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 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
- 2 cups confectioners’ (powdered) sugar, sifted
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 2–3 tablespoons heavy whipping cream, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Chocolate pearls (optional)
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 flour, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer bowl, beat oil and sugar together until fluffy, about 1-2 minutes. Mix in yogurt, then beat in the egg until fully incorporated.
- Reduce mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with dry ingredients. Mix until just combined.
- Spoon batter into 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 with a serrated knife and return it to the springform pan.
- In a small bowl, add cold water and sprinkle gelatin over it. Let sit for 5 minutes.
- Whisk egg yolks and sugar until thickened. Heat 1 cup heavy cream in a saucepan until steaming but not boiling. Whisk the hot cream into the egg mixture slowly. Return the mixture to the saucepan and cook over medium-low heat until it thickens, about 4-5 minutes. Strain through a sieve into a bowl. Whisk in gelatin, chopped chocolate, and vanilla extract. Cool to room temperature, whisking occasionally.
- Whip remaining heavy cream to soft peaks. Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream.
- Spoon mousse over the cooled, leveled chocolate cake. Smooth with a spatula. Refrigerate for 4-6 hours or overnight to set.
- For the ganache, heat heavy cream until steaming and pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth. Add softened butter if using.
- Chill the mousse cake in the freezer for 30 minutes. Pour ganache over the cake, spreading with an offset spatula if needed. Let set for 10-15 minutes in the fridge.
- Beat room temperature butter until fluffy. Gradually mix in powdered sugar and cocoa powder. Add vanilla extract and heavy cream, adjusting consistency as needed.
- Pipe dollops of buttercream on top of the glazed mousse cake. Decorate with chocolate pearls if desired.
- Serve chilled, cut into slices, and enjoy!
Notes
Ensure all ingredients are at room temperature for better mixing. Allow cake to cool properly for a better texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate, cake, dessert, mousse, baking, indulgent