Chocolate Mousse Cake
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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.
- 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