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Chocolate Mousse Cake

by Sally
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Chocolate Mousse Cake is a delicious and delightful cake that is just the one for a chocolate layer. It is easy to make and perfect for every occasion.
Preparation time: 40 minutes
Cooking time: 20 minutes
Total time: 60 minutes
Serving: 12


Ingredients

For Chocolate mousse

3 cups heavy cream, divided
3 cups semi-sweet chocolate, melted
8 large egg yolks
¼ cup white sugar
¾ cup icing sugar

For Chocolate cake

1 cup all-purpose flour
⅜ cup cocoa powder
¾ cup white sugar
1 large egg
¼ cup buttermilk
¼ cup vegetable oil
¼ cup hot cocoa
1 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt

For Chocolate glaze

¾ cup heavy cream
1 cup semi-sweet chocolate, chopped


Preparation

For Chocolate mousse
In a saucepan, add 1 ½ cups of heavy cream, sugar, and egg yolks. Place the saucepan over medium heat and whisk the ingredients while heating for about 2 minutes until it thickens up slightly. Remember not to boil.
Take the saucepan off the heat and continue to whisk for a minute.
Pour in melted chocolate and continue to whisk.
Transfer this mixture to a large bowl and let it cool down.
Meanwhile, whisk in the remaining heavy cream by whisking using an electric mixer. Add icing sugar and whisk until soft peaks start to form.
Now add this cream into the cool chocolate mixture and gently fold,
For Chocolate cake
In a bowl, add all-purpose flour, sugar, cocoa powder, baking powder, and salt. Mix well and set aside.
In a standing mixer bowl, add egg, oil, and buttermilk and whisk at low speed until everything is unified.
Add vanilla extract and slowly add half of the dry mixture. Whisk at low speed until it is combined. Now add the remaining dry mixture and scrape the sides of the bowl. Continue to whisk at low to medium speed until everything is well combined.
Pour hot cocoa and whisk for a minute more. You will get a thin consistency batter.
Line a 9-inch round baking pan with parchment paper. Pour the batter into it and place it in a preheated oven at 250-degree F for about 15 to 20 minutes or until it is done. You can check the doneness by inserting a toothpick into the cake. If it comes out clean, the cake is ready.
Take the cake out of the oven and let it cool down.
For Chocolate glaze
Place chocolate and heavy cream into two separate bowls.
Microwave the heavy cream until it is very hot and almost bubbling. Pour this hot, heavy cream on chopped chocolate and let it sit for a minute or two.
Whisk the ingredients until you get a smooth consistency and the chocolate melts. Let it thicken up a little.
Assembly
Create a flat surface of the cake by trimming off the top. Place it in a springform pan.
Pour the chocolate mousse on the cake and even out the layer.
Place it in the refrigerator to set overnight.
Take the cake off the pan and pour the chocolate glaze so that it drips on the sides.
Place the cake back in the refrigerator for 10 minutes.
Serve.

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