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Chocolate Mousse Cake

Print Recipe
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Indian

Ingredients
  

  • 1 and 3/4 cups (350g) granulated sugar
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder* (see note)
  • One teaspoon of baking powder
  • One teaspoon salt
  • Two teaspoons of baking soda
  • Two teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • Two large eggs at room temperature
  • 3/4 cup (180g) full-fat sour cream at room temperature
  • 1/2 cup (120ml) buttermilk at room temperature*
  • Two teaspoons of pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*

Chocolate Mousse

  • 7 oz 70% dark chocolate, chopped
  • 7 oz milk chocolate, chopped
  • 3 tbsp water
  • Three large eggs separated
  • 1 1/2 tsp unflavored gelatin
  • 1 3/4 cup heavy cream, divided
  • 1/2 tsp cream of tartar
  • 1/4 cup (50g) fine granulated sugar

Chocolate Ganache

  • 6 oz 70% dark chocolate, chopped
  • 3/4 cup (180g) heavy cream

Instructions
 

  • Step 1: Preheat your Ovento 350°F (177°C). Grease four 8-anchor 9-inch cake pans and line them with parchment paper rounds.
  • Step 2: In a large bowl, whisk together flour,cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
  • Step 3: Using a handheld or stand mixer with a whisk attachment, mix oil, eggs, and sour cream at medium-high speed until combined. Add buttermilk and vanilla.
  • Step 4: Pour the wet mixture into the dry ingredients. Add hot water or coffee and mix until the batter is combined. Fold in chocolate chips if desired.
  • Step 5: Divide the batter evenly into the prepared pans and bake for 19-23 minutes, checking for doneness with a toothpick. Let the cakes cool on a wire rack.

Chocolate Mousse

  • Step 6: Add chopped chocolate to a heat-safe bowl for the mousse. Fill a saucepan with 1/2 inch of water, place it over medium heat, and place the bowl on top without letting it touch the water.
  • Step 7: As the water starts simmering, stir the chocolate until smooth, then remove from heat and let it cool slightly. Whisk in three egg yolks, one at a time, to the thickened chocolate mixture.
  • Step 8: Mix three tablespoons of water with gelatin in a small bowl and let it sit—heat 3/4 cup of heavy cream in the cleaned saucepan until steaming. Add the gelatin to the steaming cream and whisk to melt. Combine this with the chocolate mixture until smooth and glossy.
  • Step 9: In a large bowl, use a hand or stand mixer to whip the remaining 1 cup of heavy cream at high speed until light and fluffy with stiff peaks.
  • Step 10: In another clean bowl, whip egg whites with cream of tartar on high speed until foamy. Gradually add fine sugar and continue whipping until the mixture forms soft peaks.
  • Step 11: Gently fold the whipped cream into the chocolate mixture, then fold in the meringue until the mousse is one color. Pour the mousse over the cooled chocolate cake and chill in the refrigerator for at least 4 hours, preferably overnight.

chocolate ganache

  • Step 12: Ensure the mousse is set for the chocolate ganache, and carefully remove the cake ring and collar. Place chopped chocolate in a medium-sized heat-safe bowl, and heat heavy cream in a microwave until hot.
  • Step 13: Pour the hot cream over the chocolate and let it sit for 3 minutes before whisking until combined and glossy. Pour the ganache over the cake, spreading it with a spoon to let it drip down the sides.
  • Step 14: Chill the cake for 30 minutes to set the ganache. Slice and enjoy your chocolate mousse cake!
Keyword Chocolate Mousse Cake