Description
French pastry chefs craft this luxurious dark chocolate mousse cake with silky layers of intense cocoa richness. Rich ganache and airy mousse melt seamlessly, inviting you to savor each indulgent chocolate-infused moment.
Ingredients
Scale
Cake Base Ingredients:
- 1 ¾ cups (219g) all-purpose flour
- ¾ cup (62g) unsweetened natural cocoa powder
- 1 ¾ cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
Wet Ingredients:
- ½ cup (120 milliliters) canola or vegetable oil
- 2 large eggs, at room temperature
- ¾ cup (180 grams) full fat sour cream, at room temperature
- ½ cup (120 milliliters) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120 milliliters) hot water or coffee
Additional Ingredients:
- 1 cup (180 grams) mini or regular semi-sweet chocolate chips (optional)
- Fresh berries (optional garnish)
- Chocolate shavings (optional garnish)
Chocolate Mousse Ingredients:
- ½ cup (120 milliliters) hot water
- ¼ cup (22 grams) unsweetened cocoa powder
- 2 x 4-ounce (113 grams each) quality semi-sweet chocolate bars, finely chopped
- 2 cups (480 milliliters) heavy cream or heavy whipping cream
- 2 tablespoons (15 grams) confectioners’ sugar
- ½ teaspoon pure vanilla extract
Instructions
- Meticulously prepare cake pans by greasing and lining with parchment paper, ensuring smooth cake release and even baking.
- Create a harmonious dry mixture by combining flour, cocoa powder, sugar, leavening agents, and espresso powder in a large mixing bowl.
- Whisk wet ingredients separately, blending oil, eggs, sour cream, buttermilk, and vanilla until thoroughly incorporated.
- Gently merge wet and dry ingredients, introducing hot water or coffee to develop a silky, homogeneous cake batter.
- Distribute batter evenly across prepared pans, maintaining consistent thickness for uniform baking.
- Bake until a toothpick emerges clean, indicating perfect doneness. Allow cakes to cool completely within their pans.
- Craft luxurious chocolate mousse by dissolving cocoa powder in hot water and melting premium chocolate until glossy.
- Whip heavy cream with confectioners’ sugar and vanilla until soft peaks form, then delicately fold in chocolate mixture.
- Refrigerate mousse to achieve optimal texture and temperature for cake assembly.
- Construct cake layers by positioning each cake carefully, spreading mousse between each tier with precision.
- Apply a thin crumb coat of mousse, then chill to stabilize the cake’s structure.
- Prepare ganache by gently heating cream and pouring over chopped chocolate, creating a velvety, glossy coating.
- Allow ganache to cool slightly before cascading over chilled cake, ensuring smooth, even coverage.
- Embellish with optional chocolate shavings or fresh berries for an elegant presentation.
- Refrigerate completed cake, serving within 4-6 hours for maximum flavor and texture.
Notes
- Prepare this decadent dessert over two days to manage time and ensure perfect texture.
- Create smooth cake layers by using parchment paper and carefully measuring ingredients for consistent baking.
- Chill mousse and cake between steps to maintain structural integrity and enhance flavor development.
- Use high-quality dark chocolate for rich, intense flavor that elevates the entire dessert experience.
- Work with room temperature ingredients to ensure better mixing and smoother batter consistency.
- Clean utensils and work surfaces thoroughly to prevent unwanted texture interruptions during preparation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 485
- Sugar: 39g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 72mg