Chocolate Mousse Cake
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Loading... - Jansen Sanne
- 28 Feb 2023
- 65 Views
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"This recipe is a showstopper, the glaze is so glossy, the mousse velvety smooth, and the layers look beautiful. A chocolate lovers' paradise. The recipe is time-consuming but not too tricky, if you’re up for a slightly more challenging recipe that yields incredible results, this one is worth it." —Cara Cormack
A Note From Our Recipe Tester
Ingredients
For the Cake:
Cooking spray, for greasing the pan
1 cup (120 grams) cake flour, sifted
1/3 cup (28 grams) Dutch-process cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon fine salt
3 ounces (6 tablespoons) unsalted butter, room temperature
1 cup (213 grams) packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup coffee, room temperature
For the Mousse:
1 3/4 cups chopped semisweet or bittersweet chocolate
3 cups cold heavy cream
2 large eggs
2 large egg yolks
3/4 cup (150 grams) granulated sugar
1/2 cup water
2 teaspoons powdered gelatin (optional)
For the Glaze:
12 ounces (1 1/2 cups) unsalted butter, cubed
2 1/2 cups chopped semisweet or bittersweet chocolate
2 tablespoons light corn syrup
Steps to Make It
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
Gather the ingredients.
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Preheat the oven to 350 F and prepare a 9” springform cake pan. Place the springform pan on top of two pieces of parchment paper and trace a 9” circle. Cut the circles out. Reserve one circle for the assembly portion of the recipe. Flip the other circle over so any remaining marks from the pen will be on the bottom. Grease the bottom and sides of the pan with cooking spray. Place the parchment circle in the bottom of the pan. Set aside.
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Sift together the cake flour and cocoa powder into a large bowl.
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