Description
Indulgent dark chocolate mousse cake whispers pure elegance, promising rich Belgian chocolate layers that melt seamlessly across delicate palates. Silky smooth textures and intense cocoa notes invite chocolate enthusiasts to savor each luxurious bite with passionate delight.
Ingredients
Scale
Soft Chocolate Cake:
Main Ingredients:
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 cup buttermilk
- 1/2 cup avocado oil
Leavening Agents:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Seasoning:
- 1/2 teaspoon sea salt
- 1 cup cold coffee
Chocolate Mousse:
Main Ingredients:
- 400 grams (14.1 ounces) dark chocolate, finely chopped
- 4 egg yolks
- 2 cups whipping cream
Flavoring:
- 4 tablespoons espresso
- 2 tablespoons vanilla paste
- 2 tablespoons sugar
Chocolate Ganache:
- 3 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups whipping cream
Instructions
- Prepare the cake batter by combining dry ingredients in a mixing bowl, ensuring no lumps remain. Incorporate eggs, coffee, buttermilk, and oil, whisking thoroughly until the mixture achieves a silky, uniform consistency.
- Grease two 9-inch cake pans and dust with flour, tapping out excess to prevent sticking. Pour the batter evenly into prepared pans.
- Position the cake pans in a preheated oven at 350°F (175°C). Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- While cakes cool, create the chocolate mousse by gently melting chocolate with espresso in a double boiler. Allow the mixture to reach room temperature.
- Separate egg yolks and whisk with vanilla extract until pale and slightly thickened. Gradually fold the melted chocolate into the yolk mixture, maintaining a smooth texture.
- Whip cream until soft peaks form, then delicately fold into the chocolate mixture, ensuring a light and airy consistency. Refrigerate the mousse to set.
- Craft the ganache by heating cream until it reaches a gentle simmer. Pour the hot cream over chopped chocolate, allowing it to sit briefly before stirring until glossy and smooth.
- Once cakes have completely cooled, carefully slice each layer horizontally to create multiple thin cake sections.
- Assemble the cake by alternating layers of cake and chocolate mousse, ensuring even distribution of the mousse between each layer.
- Pour the prepared ganache over the top of the cake, allowing it to cascade elegantly down the sides.
- Refrigerate the assembled cake for 1-2 hours to allow flavors to meld and the mousse to set completely before serving.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk for a vegan version.
- Use high-quality dark chocolate with at least 70% cocoa for intense, rich flavor and smoother texture.
- Ensure all ingredients are at room temperature to help them blend more evenly and create a consistent cake batter.
- Cool cake layers completely before adding mousse to prevent melting and maintain structural integrity.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 502
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg