Description
A delightful dessert combining rich chocolate flavors with light, airy mousse, perfect for any occasion.
Ingredients
Scale
- 3/4 cup (94 g) unbleached all-purpose flour
- 3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 3 ounces (85 g) plain whole milk yogurt, room temperature
- 1/4 cup (60 ml) coffee, room temperature
- 3 tablespoons (45 ml) flavorless oil (e.g., vegetable oil)
- 1/2 teaspoon vanilla extract
- 8 ounces (226 g) semi-sweet chocolate bars, finely chopped
- 2 1/4 cups (540 ml) heavy whipping cream, cold, divided
- 4 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (3 g) unflavored gelatin powder
- 2 tablespoons (30 ml) cold water
- 1 teaspoon vanilla extract
- 8 ounces (226 g) semi-sweet chocolate, finely chopped (for ganache)
- 1 cup (240 ml) heavy whipping cream (for ganache)
- 1 tablespoon (14 g) unsalted butter, softened (optional, for ganache)
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (220 g) confectioners’ (powdered) sugar, sifted
- 1/4 cup (20 g) unsweetened Dutch-processed cocoa powder
- 2–3 tablespoons (30–45 ml) heavy whipping cream, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 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 mixer speed to low and alternately add dry ingredients and coffee.
- Bake for 24-26 minutes or until a toothpick comes out clean. Cool in the pan.
- Dissolve the gelatin in cold water. Whisk the egg yolks and sugar until thickened. Heat 1 cup of heavy cream until steaming, then slowly whisk it into the egg mixture.
- Return to the saucepan and cook until thickened. Strain and whisk in the gelatin, chopped chocolate, and vanilla.
- Cool and then fold in whipped heavy cream. Spoon the mousse over the cooled cake and refrigerate until set.
- Heat heavy cream and pour it over the chocolate for the ganache. Let it sit, then whisk until smooth.
- Chill the mousse cake and pour ganache over it, spreading as needed.
- Beat the butter until fluffy for the whipped buttercream, add the powdered sugar and cocoa. Add vanilla and cream to adjust consistency.
- Frost the cake with buttercream and decorate with chocolate pearls.
- Serve chilled and enjoy!
Notes
Make sure all ingredients are at room temperature for better mixing. Don’t skip the chilling time; it helps the mousse set properly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate mousse cake, dessert recipe, cakes, special occasion dessert