Chocolate Mousse Cake
Smooth, creamy, and moist, this chocolate mousse cake is to die for! Your guests are going to go crazy over this delectable dessert. I bet they won't be able to stop at one slice!
Servings: 12 Slices
Ingredients
Chocolate Mousse Filling
- 2 tablespoons Granulated Sugar
- 1 Egg Yolks
- 2 tablespoons Coffee
- 3 Ounces Quality Semi-Sweet Chocolate finely chopped
- 1 1/2 Tablespoons Unsalted Butter
- 3/4 cup Whipping Cream
Cake
- ¾ Cups Vegetable Oil
- 1 ¼ Cup Warm Coffe
- 2 large Egg
- 2 ¼ teaspoon Vanilla
- 2 cups All-Purpose Flour
- 1 ½ cup Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder (NOT Dutch Process)
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
Whipped Ganache
- 8 ounces Quality Semi-Sweet Chocolate
- 1 cup Heavy Cream
- Fresh Raspberries for Garnish (optional)
Instructions
Chocolate Mousse Filling
- In a double boiler, or in a metal bowl over a simmering pot of water, combine the egg yolks, sugar, and coffee. Be sure to keep the water at just a simmer. Whisk the egg mixture constantly until thickened and the sugar has all dissolved about 7-10 minutes. On a thermometer, it should reach 160°. Remove from the heat and set aside.
- Melt the chocolate and butter in the microwave in 20 second intervals until fully melted. Add the chocolate into the egg mixture and whisk until smooth. Set aside to cool to room temperature.
- When the chocolate is almost cooled, whip the heavy cream until stiff peaks form. Fold 1/3 of the whipped cream into the chocolate mixture and then fold the chocolate mixture into the remaining whipped cream. Cover and place in the fridge to set while the cake is being caked and cooling.
Cake
- Preheat the oven to 325°. Spray two 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
- In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
Whipped Ganache
- While the cakes are cooling, prepare the whipped ganache. Place the chocolate in the bowl of a mixer. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream.
- Let the ganache cool to room temperature, or chill in the fridge for about 20 minutes. Using the mixer and the whisk attachment, whip the cooled ganache on high speed for about 3-4 minutes, until light in color and thick and fluffy.
- Fill the cake with the chocolate mousse and frost the outside with the whipped ganache. Garnish with fresh raspberries.
Nutrition
Calories: 344kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 404mg | Potassium: 147mg | Fiber: 2g | Sugar: 27g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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