Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American

(100)

This Chocolate Mousse Cake has a base layer of rich & velvety chocolate cake, with a smooth & fluffy layer of chocolate mousse on top.

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Recipe Card

80 grams All Purpose Flour
25 grams Natural Cocoa Powder
1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
65 grams Granulated Sugar
60 grams Milk
35 grams Yogurt
30 grams Neutral Oil
3 grams White Vinegar
30 grams Freshly Brewed Espresso, 1/2 teaspoon Instant Coffee powder mixed with water
25 grams Warm Water

Step 1
Preheat the oven to 350f, cover the base of 6inch x 3 inch round cake ring with baking paper and secure the base with aluminum foil tightly wrapped or use a springform pan.
Step 2
In a bowl combine and sift all your dry ingredients. In a separate bowl combine all liquid ingredients. Mix dry ingredients into the liquid ingredients and mix slowly i until combined.
Step 3
Pour the cake batter in the prepared 6inch cake tins and bake for 20- 25 minutes. Let the cake cool completely before pouring in Chocolate mousse.

Step 1
First prepare the base of chocolate mousse which is chocolate ganache. Heat cream & corn syrup in a small pot until it comes to a boil. Pour it over chocolate in a bowl. Stir using a spatulas until smooth & glossy. Put a cling film in direct contact with ganache. Let it cool to room temperature for 20-30 minutes.
Step 2
Meanwhile whip the cream in a separate bowl to medium peaks at medium speed. Take 1/4 of this whipped cream and gently folded it into the ganache using a spatula. Then fold the remaining whipped cream, gently mix. Don’t over mix otherwise cream can split. Pour chocolate mousse on the chocolate cake and level evenly with a spatula. Chill in the refrigerator for at least 24 hours. Do not freeze. When the mousse has set, gently demold the ring and portion, & serve