Description
A rich and creamy chocolate mousse cake with a moist chocolate base, airy mousse, and decadent ganache, perfect for any celebration.
Ingredients
Scale
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 egg yolk
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1/3 cup Dutch-processed cocoa powder
- 1 cup flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup hot coffee
- 7.05 oz dark chocolate (60% cocoa)
- 4.2 oz heavy cream
- 1 3/4 cups heavy cream, chilled
- 2 tbsp cocoa powder, sifted
- 3 tbsp powdered sugar
- 7 g gelatin powder
- 42 g water
- 5.2 oz heavy cream
- 5.2 oz dark chocolate
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line it with parchment paper.
- In a large bowl, whisk together the eggs, buttermilk, oil, vanilla, salt, granulated sugar, sour cream, and cocoa powder until smooth.
- Sift in the flour, baking powder, and baking soda. Stir until mostly combined.
- Add the hot coffee and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick comes out with moist crumbs. Let it cool completely.
- In a small bowl, combine the gelatin and water; let it sit for 10 minutes to bloom.
- Melt the dark chocolate with 4.2 oz of heavy cream in a bowl, stirring until smooth.
- In another large bowl, whip the remaining heavy cream with cocoa powder, powdered sugar, and vanilla until soft peaks form.
- Melt the bloomed gelatin in the microwave for 5 seconds and blend into the chocolate mixture.
- Gradually fold the chocolate mixture into the whipped cream until smooth.
- Once the cake has cooled, remove the springform pan ring and level the top with a serrated knife.
- Line the inside of the pan with acetate along the walls.
- Pour the mousse over the cake, smoothing the top, and chill for at least 5 hours.
- Heat heavy cream in a small pan until it simmers, then pour over dark chocolate; let sit for 10 minutes before stirring until smooth.
- Remove the cake from the pan, discard acetate, and pour the ganache over the top. Chill for another 30 minutes to set.
Notes
Garnish with chocolate shavings, berries, or whipped cream. Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate cake, mousse, dessert, birthday cake, celebration cake, chocolate dessert