Chocolate Mousse Cake

Chocolate Mousse Cake

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 6

  • For chocolate cske : 1-3/4 cups all purpose flour

  • 2 cups sugar

  • 3/4 cup unsweetened cocoa powder

  • 1-1/2 tsp baking powder

  • 1-1/2 tsp baking soda

  • 1 tsp salt

  • 2 eggs

  • 1 cup milk

  • 1 cup boiling water

  • 1/2 cup oil (unflavored)

  • 2 tsp vanilla extract

  • For the Mousse: 200 g dark chocolate

  • 1 tbsp unsalted butter

  • 1/4 cup strong coffee

  • 1 tbsp sugar

  • 1-1/2 cups heavy whipping cream

  • For chocolate ganache: 4 oz semi dark chocolate or almond bark

  • 4 oz heavy whipping cream

Directions

  • 01

    For cake: Preheat oven to 350 deg f. Prepare a cake pan or springform pan by greasing it and then dusting it with flour. Shake of excess flour.

  • 02

    In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, and salt.

  • 03

    In another small bowl, combine eggs, milk, vanilla, and oil. Whisk till its smooth.

  • 04

    Add the wet ingredients to the dry ingredients. Mix again. Add baking soda and stir.

  • 05

    Add boiling water to the batter and mix well.

  • 06

    Pour the batter in the cake pan and spread it out evenly. Wrap a wet napkin around the cake pan tying it securely with a pin or use readymade cake wrap.

  • 07

    Bake for 30-35 minutes or until toothpick when inserted in the cake comes out clean.

  • 08

    Remove from oven and let the cake cool down completely. Cut the cake in half (use dental floss for precision).Bake for 30-35 minutes or until toothpick when inserted in the cake comes out clean

  • 09

    For the Mousse:. Prepare a double boiler. Heat a saucepan with water and bring it to a boil. Lower temperature and place a heat resistant container with chocolate over the saucepan taking care the water does not touch the base of the upper bowl.

  • 10

    Add sugar, coffee, and butter to the melting chocolate. Whisk to get a smooth texture. Leave it aside to cool completely at room temperature.

  • 11

    Whip the heavy cream with handheld mixer till stiff peaks are formed (may take around 3-4 minutes).

  • 12

    Gently fold the cream into the chocolate and keep folding and cutting the mixture till its one homogenous mix and color. Cool in refrigerator for at least 30 minutes.

  • 13

    For chocolate ganache: Placing the chocolate in microwave safe bowl, melt it at intervals of 15 seconds stirring each time.

  • 14

    Add warm heavy cream in to the chocolate and whisk to form a thick chocolate syrup. Once it cools, the ganache will thicken.

  • 15

    Assembly: Place one cake half on a wire rack. Ladle the Mousse onto the cake and spread it out evenly. Place the other half of cake over the Mousse.

  • 16

    Apply the chocolate ganache over the entire cake and make it as even as as possible.

  • 17

    Decorate with additional chocolate pieces or chocolate shavings or raspberries.

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