THE CHOCOLATE MOUSSE CAKE RECIPE

This is THE Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache.

This is a whole new level. Even for me as a chocoholic. Chocolate cake layer topped with chocolate mousse and a chocolate ganache on top. I’ve never loved a dessert as much as right now.

Although I’m already in Christmas baking mood, I love such evergreen baking recipes like this here.

Picture it: You with a slice of Chocolate Mousse Cake at 105°F.

Also picture it: You with a slice of Chocolate Mousse Cake at 32°F.


Do you see what I mean? I think we both agree that a slice of this Chocolate Mousse Cake is fine in every situation. No matter how cold or hot it is outside.

Ok. I already let the cat out of the bag. You know that there are three heavenly layers of dreamy chocolate with three different textures. Cake – mousse – ganache.

Ingredients
Chocolate mousse
3 cups heavy cream, divided (720ml)
8 large egg yolks
1/4 cup granulated white sugar (50g)
3 cups semi-sweet chocolate, melted (525g)
3/4 cup powdered sugar, sifted (90g)
Chocolate cake layer
1 cup all-purpose flour (120g)
3/8 cup dutch-processed cocoa powder (32g)
3/4 cup granulated white sugar (150g)
1+1/2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable or canola oil (60ml)
1 large egg
1/4 cup buttermilk (60ml)
1 vanilla bean* (or 1 tsp vanilla extract)
1/4 cup hot cocoa (60ml)
Chocolate glaze
1 cup semi-sweet chocolate, finely chopped (175g)
3/4 cup heavy cream (180ml)

Instructions

1. Make the Chocolate Mousse: In a medium saucepan, whisk together 1+1/2 cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. If your chocolate ganache breaks, then read the blog post above to know how to fix the ganache easily.
2. 
   
3. Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9" / 23cm baking pan with parchment paper. Set aside.
4. 
   
5. Make the chocolate cake layer: In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.
6. .........................

for full instruction please see: www.alsothecrumbsplease.com

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