CHOCOLATE MOUSSE CAKE
Serves 12
60 mins prep
35 mins cook
95 mins total
A rich chocolate mousse cake featuring moist chocolate cake layers and creamy chocolate mousse. Please note that the recipe for the ganache topping is referenced but not included in this post.
0 servings
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Preheat oven to 350F. Grease 2, 9” cake pans w/ butter & dust w/ flour. Line bottoms w/ parchment paper rounds. Cake Layers: In a bowl, whisk together the flour, sugar, cocoa powder, baking soda/powder & salt. In a separate large bowl, whisk together the buttermilk, oil, eggs & vanilla. Add dry ingredients to wet; whisk. Pour in hot coffee & stir quickly (batter will be thin). Divide batter evenly among cake pans. Bake at 350F for 30-35 mins, until a toothpick comes out clean. Cool completely in pans. While cooling, make chocolate mousse. In a bowl, beat the eggs w/ the sugar for ~2-3 mins, until pale & foamy. Slowly beat in 1/2 the heavy cream. Pour mixture into a medium saucepan & place over medium heat. Stir constantly while it thickens, ~3-4 mins (DON’T boil). Remove. Add choc chips & let sit for 1 min, then mix. Pour mixture into a bowl & chill in fridge for 1hr. 1hr before assembling, beat remaining heavy cream in a large bowl until soft peaks form. While beating, add spoonfuls of the chocolate mixture, until smooth & fluffy. Place in fridge. Assemble: I do this in a 9” springform pan w/ wax paper around the edges. Level the cakes by slicing a thin layer off the tops. Place 1 cake layer down. Spoon ~1/3 cup of the ganache (save rest for topping) on top & smooth. Add all the chocolate mousse on top & smooth. Top w/ the 2nd cake layer. Chill for at least 1hr. Serve: Pour rest of ganache over the chilled cake. Garnish w/ flaky sea salt. Slice & enjoy!
