Description
A rich and decadent dessert that combines the lightness of mousse with the heartiness of cake, perfect for special occasions and satisfying chocolate cravings.
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
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter, softened (optional)
- 1 cup unsalted butter, room temperature, slightly firm to touch
- 2 cups confectioners’ 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 your 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. Add in the yogurt, then beat in the egg.
- Alternately add the dry ingredients and the coffee to the mixture. Mix until just combined.
- Spoon the batter into the prepared pan and bake for 24-26 minutes. Cool in the pan.
- To prepare the chocolate mousse, dissolve the gelatin in cold water. In a separate bowl, whisk together the egg yolks and sugar, then combine it with heated cream. Strain the mixture and mix in the gelatin, chopped chocolate, and vanilla. Let this cool.
- Whip the remaining heavy cream to soft peaks and fold it into the chocolate mixture. Spread this mousse over the cooled cake and refrigerate for 4-6 hours.
- For the ganache, heat the cream and pour it over the chopped chocolate, then whisk until smooth. Glaze the chilled mousse cake with this mixture.
- For the buttercream, beat the softened butter and mix in the powdered sugar and cocoa. Frost the top of the cake.
- If you like, decorate the cake with chocolate pearls and serve.
Notes
Serve chilled for the best texture. Use high-quality chocolate for richer flavor and consider experimenting with different toppings.
- 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: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Chocolate, Mousse, Cake, Dessert, Baking