Chocolate Mousse Cake

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This dessert needs no introduction and is any chocoholics dream come true. All I can tell you about ‘Chocolate Mousse Cake’ is that, it’s moist, rich, creamy, chocolaty and highly addictive. It’s a perfect dessert to make during any festive or celebrations. It is made with the chocolate cake base, creamy mousse filling and topped with the dark chocolate ganache.  If you haven’t tried this cake, then this must be the next cake on your list.

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I have extended the closing date for all the entries for ‘The Christmas Collective’, and it will be 21st December now. So keep sharing your links/entries for the collective in the comments.

For those who don’t know about it, I would like to invite you all to participate and share posts related to Xmas or Party Recipes, Vegan/Gluten-free Recipes, Cakes, DIY, Party/Menu Planning, Gift Ideas, Travel, Crafts and Activities. Entries will close on 21st December 2016. I will be linking back to each post and share The Christmas Collective here and all my other social sites by 20th December. I would appreciate if all the participants can also share the collectives in their respective social sites. **No Archives, only fresh posts please** If you are interested then leave a comment under this post.

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Thanks for stopping by.🙂

*** Seasons Greetings to All ***

Love,

Priti

 

INGREDIENTS:

For the Dark Chocolate Cake:

  • 2 cups Sugar
  • 1 3/4th cups All-Purpose Flour
  • 3/4th cup Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Kosher salt
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 cup Strong Black Coffee
  • 1/2 cup Vegetable Oil
  • 2 tsp Vanilla Extract

 

For the Dark Chocolate Mousse:

  • 2 cup Cold Thick Cream
  • 1 1/3 cup Dark Chocolate
  • 3 tbsp Brown Sugar or Castor Sugar
  • 1 tsp Vanilla Extract
  • 3/4 tsp Gelatin Powder
  • 1 tbsp Water

 

For the Chocolate Ganache:

  • 3/4 cup Thick Cream
  • 1 1/4 cup Semi sweet Chocolate
  • 1 tbsp Unsalted Butter

 

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INSTRUCTION:

For the Dark Chocolate Cake:

  1. Preheat oven to 175°C. Line the bottom and sides of a 9-inch springform pan with parchment paper that is at least 3 inches high. Set aside.
  2. In a large bowl with an electric mixer; combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour the batter evenly into prepared pan.
  4. Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in centre comes out clean. Cool to room temperature in the pan itself, on a wire rack.

 

For the Dark Chocolate Mousse:

  1. In a small bowl, sprinkle gelatin over the water and keep aside for 5 mins.
  2. Bring 3/4 cup cream to simmer in a saucepan, over the medium heat. Remove from the heat and stir in gelatin until fully dissolved. Pour the hot cream over the chocolate, and whisk until the chocolate has melted and mixture is smooth. Stir occasionally and let it cool to room temperature. The mixture will thicken slightly.
  3. Combine the remaining whipping cream, vanilla and sugar in a chilled medium bowl. Beat with an electric mixer at high speed until soft peaks form. Whisk half of the whipped cream into the chocolate mixture. Fold remaining whipped cream into the chocolate mixture until well combined.
  4. Once the cake has cooled down, spoon the chocolate mousse into the lined cake pan over the chocolate cake. Smooth the top of the cake with the spatula. Refrigerate the cake for atleast 3-4 hours.

 

For the Chocolate Ganache:

  1. Bring cream and butter to simmer  in a saucepan, over medium heat. Pour the hot cream over the chocolate and let let it stand for 15 sec.
  2. Whisk until the chocolate has melted and mixture is smooth. Stir occasionally and let it cool to room temperature. The mixture will thicken slightly.
  3. Meanwhile, remove the cake from fridge and invert the cake onto the cake stand or plate. Remove the pan and the parchment paper on the side.
  4. Pour the ganache over the top of the mousse layer and refrigerate for another 30 mins or until set. The cold cake will help the ganache to set or thicken soon.
  5. Decorate as you desire. Serve with some fresh berries and whipped cream. Keep refrigerated for up to 4-5 days. Enjoy.

 

Do try this rich, moist, creamy and delicious chocolate mousse cake recipe, and don’t forget to share your feedback and pictures with me. Your feedback and suggestions have always been precious, please leave me a email at mypinchofyum@gmail.com.

You can also subscribe to my Facebook Page, Pinterest , Instagram and Twitter by clicking on the links.

Thanks for stopping by.

Love,

PRITI:)

 

 

 

 

 

 

 

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