Chocolate Mousse Cake (Printable Version)

Layered dessert with moist chocolate cake, airy mousse, and shiny ganache.

# What You’ll Need:

→ Chocolate Cake

01 - 1/2 cup (105g) packed dark brown sugar
02 - 1/4 teaspoon kosher salt
03 - 3/4 cup (95g) plain flour
04 - 2 tablespoons cornstarch
05 - 1/2 cup (100g) regular white sugar
06 - 1/2 cup (112g) olive oil or veggie oil
07 - 1 teaspoon baking soda
08 - 1/4 cup (25g) cocoa powder made with dutch process
09 - 1/2 cup (120g) sour cream
10 - 1/2 cup (120g) freshly brewed hot coffee
11 - 2 big eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 teaspoon baking powder

→ Cake Soak

14 - 1 tablespoon unsweetened cocoa powder (dutch process)
15 - 1/2 cup (120g) freshly brewed hot coffee

→ Chocolate Mousse

16 - 3 tablespoons water
17 - 7 oz of milk chocolate, broken into bits
18 - 1 3/4 cups cream for whipping, split into portions
19 - 1 1/2 teaspoons unflavored gelatin powder
20 - 1/4 cup (50g) regular sugar
21 - 7 oz of dark chocolate (70%), chopped
22 - 3 eggs, yolks and whites separated
23 - 1/2 teaspoon tartar powder

→ Ganache

24 - 3/4 cup (180g) heavy cream
25 - 6 oz dark chocolate (70%), finely chopped

# Step-by-Step Guide:

01 - Mix the dry and wet parts on their own, then combine. Pop it in a springform pan and bake at 350°F for 25–30 minutes.
02 - Once the cake is cool, level it off. Line your cake pan with parchment or acetate. Drizzle the coffee and cocoa soak over the cake.
03 - Melt your chocolates and whisk them with the egg yolks. Add the gelatin-cream mix, then gently fold in the whipped cream and meringue.
04 - Spread the mousse evenly atop the cake and let it chill for several hours, or leave it to set overnight.
05 - Whip up the ganache and pour it over the mousse once it's set. Chill for a half-hour before digging in.

# Additional Notes:

01 - Gluten-free flour works well here.
02 - You can use parchment instead of acetate.
03 - Letting it sit overnight will give the best results.

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