Choco Mousse Delight (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1/2 cup (105g) packed dark brown sugar
02 -
1/4 teaspoon kosher salt
03 -
2 large eggs
04 -
1/2 cup (112g) olive oil or vegetable oil
05 -
1/2 cup (120g) sour cream
06 -
1 teaspoon vanilla extract
07 -
1/2 cup (100g) granulated sugar
08 -
1/4 cup (25g) cocoa powder (Dutch process)
09 -
2 tablespoons cornstarch
10 -
3/4 cup (95g) plain all-purpose flour
11 -
1 teaspoon baking soda
12 -
1/2 teaspoon baking powder
13 -
1/2 cup (120g) freshly brewed hot coffee
→ Cake Soak
14 -
1 tablespoon Dutch cocoa powder
15 -
1/2 cup (120g) hot coffee
→ Chocolate Mousse
16 -
3 tablespoons water
17 -
7 oz milk chocolate, chopped up
18 -
7 oz of 70% dark chocolate, broken into pieces
19 -
3 large eggs, separated into yolks and whites
20 -
1/2 teaspoon cream of tartar
21 -
1/4 cup (50g) white sugar
22 -
1 3/4 cups heavy cream (split into portions)
23 -
1 1/2 teaspoons plain gelatin powder
→ Ganache
24 -
6 oz of 70% good-quality dark chocolate, chopped up
25 -
3/4 cup (180g) of heavy whipping cream
# Instructions:
01 -
Mix your wet stuff and dry stuff in separate bowls. Then combine them and bake in a springform pan at 350°F for 25 to 30 minutes.
02 -
Flatten the cooled cake, line the pan with an acetate strip or parchment. Brush the cake with the coffee and cocoa mix.
03 -
Melt the chocolates and stir them together with the egg yolks. Mix with the cream and gelatin mixture, then carefully fold in whipped cream and beaten egg whites.
04 -
Spread the mousse evenly on the cake and chill it in the fridge for at least 4 hours or overnight.
05 -
Whip up the ganache and pour it over the set mousse. Chill it for another 30 minutes before slicing and serving.
# Notes:
01 -
Use gluten-free flour if needed.
02 -
Line the pan with parchment paper instead of acetate if you prefer.
03 -
Let the cake chill overnight for the best results.