Chocolate Mousse Cake

(100)

Recipe Intro From Pastrybysaloni

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

Jump to Section
  • Recipe Card

Recipe Card

ingredients

Chocolate Cake Layer

  • 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

Method

Make the Cake

  • 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.

ingredients

Chocolate Mousse

  • 50 grams 55% Dark Chocolate or Semi sweet chips
  • 50 grams Heavy Whipping Cream
  • 1/2 teaspoon Corn Syrup/ Golden Syrup /Honey
  • 200 grams Heavy Whipping Cream

Make the 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