Mousse Cake Layers (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1/2 cup (120g) hot brewed coffee
02 -
1/2 cup (120g) sour cream
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
1/2 cup (112g) vegetable oil or olive oil
06 -
1/2 teaspoon baking powder
07 -
3/4 cup (100g) packed dark brown sugar
08 -
1/2 cup (100g) finely ground granulated sugar
09 -
1 teaspoon baking soda
10 -
1/4 teaspoon kosher salt
11 -
2 tablespoons cornstarch
12 -
1/4 cup (25g) cocoa powder (dutch process)
13 -
3/4 cup (95g) multipurpose flour
→ Cake Soak
14 -
1 tablespoon cocoa powder (dutch process)
15 -
1/2 cup (120g) hot brewed coffee
→ Chocolate Mousse
16 -
3/4 cup heavy cream, plus 1 cup more, divided
17 -
1 1/2 teaspoons unflavored gelatin
18 -
3 tablespoons water
19 -
3 large eggs, yolks and whites separated
20 -
1/4 cup (50g) fine granulated sugar
21 -
7 oz of milk chocolate, broken into pieces
22 -
7 oz of 70% dark chocolate, chopped into bits
23 -
1/2 teaspoon tartar cream
→ Ganache
24 -
3/4 cup (180g) heavy cream
25 -
6 oz 70% dark chocolate, broken into pieces
# Instructions:
01 -
Combine the dry goods in one bowl; mix the wet ingredients in another. Then gently stir both together and bake in a springform pan at 350°F for around 25-30 minutes.
02 -
Flatten the cooled cake. Then use parchment paper or acetate to line your pan and pour the coffee mixture evenly over the cake.
03 -
Melt the chocolates and blend them with the egg yolks. Mix that with the gelatin and cream, then fold in whipped cream and meringue until smooth.
04 -
Spread the mousse over the cake evenly. Let it chill for a few hours or leave it overnight.
05 -
Prepare ganache, pour it over the top once the mousse is firm, and cool it for half an hour before serving.
# Notes:
01 -
You can swap in gluten-free all-purpose flour instead.
02 -
Acetate can be replaced with parchment paper.
03 -
It tastes better if chilled overnight.