Dreamy Chocolate Layer Mousse (Printable Version)
# What You'll Need:
→ Chocolate Cake
01 -
3/4 cup (95g) regular flour
02 -
2 tablespoons cornstarch
03 -
1/4 cup (25g) Dutch cocoa powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon sea salt
07 -
1/2 cup (100g) white sugar
08 -
1/2 cup (105g) packed dark brown sugar
09 -
1/2 cup (112g) cooking oil
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/2 cup (120g) sour cream
13 -
1/2 cup (120g) freshly brewed hot coffee
→ Cake Soak
14 -
1/2 cup (120g) steaming coffee
15 -
1 tablespoon Dutch cocoa powder
→ Chocolate Mousse
16 -
7 oz chopped dark chocolate (70%)
17 -
7 oz chopped milk chocolate
18 -
3 large eggs with whites and yolks divided
19 -
3 tablespoons water
20 -
1 1/2 teaspoons plain gelatin
21 -
1 3/4 cups whipping cream, split
22 -
1/2 teaspoon cream of tartar
23 -
1/4 cup (50g) white sugar
→ Ganache
24 -
6 oz dark chocolate chunks (70%)
25 -
3/4 cup (180g) whipping cream
# Preparation Steps:
01 -
Combine dry stuff in one bowl, wet stuff in another, then mix them together and bake in your springform pan at 350°F until done, about 25-30 minutes
02 -
Cut off any dome from the cooled cake, wrap the inside of pan with acetate or parchment paper. Drizzle your coffee-cocoa mix all over the cake
03 -
Melt both chocolates together, stir in egg yolks. Mix in your cream and gelatin blend. Gently fold in the whipped cream followed by your meringue mixture
04 -
Dump the mousse on top of your soaked cake and let it firm up in the fridge for at least 4 hours but better overnight
05 -
Whip up the ganache and pour it over your set mousse. Stick it back in the fridge for half an hour before you dig in
# Additional Tips:
01 -
Swap in gluten-free flour if you want
02 -
Don't have acetate? Just use parchment paper instead
03 -
Tastes way better when it sits in the fridge overnight