Description
A delicious and indulgent dessert made with three types of chocolate, perfect for special occasions or satisfying any chocolate lover’s cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sifted cocoa powder, plus more for dusting
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 cup mayonnaise
- 1 cup granulated sugar
- 3 large eggs
- 1 1/4 cups water
- 1 teaspoon vanilla extract
- 8 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 1 1/2 tablespoons corn syrup
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1 tablespoon boiling water
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 2 tablespoons granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat together the mayonnaise, sugar, eggs, water, and vanilla extract.
- Pour the wet mixture into the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting.
- For the ganache frosting, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and corn syrup until just simmering.
- Pour the hot cream mixture over the chocolate and let it sit for a minute. Stir until the chocolate melts and becomes smooth. Let the ganache cool slightly before frosting the cake.
- For the chocolate mousse filling, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In another bowl, melt the chocolate in the microwave or over a double boiler.
- In a saucepan, heat the boiling water and add the bloomed gelatin, stirring until dissolved. Mix the gelatin with the melted chocolate until smooth.
- In a clean bowl, beat 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until smooth.
- To assemble the cake, place the cooled cake layer on a serving plate. Spread a layer of chocolate mousse on top and chill for 30 minutes. Repeat with another layer of cake and mousse.
- Frost the top and sides of the cake with the ganache frosting. Chill the cake for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. For a richer flavor, use high-quality chocolates.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: chocolate mousse, mousse cake, dessert recipe