Description
Dark chocolate mousse cake delights chocolate enthusiasts with its rich, silky layers of indulgence. Rich French chocolate and creamy ganache combine seamlessly for an elegant dessert you’ll savor with pure pleasure.
Ingredients
Scale
- 2 large eggs, room temperature
- ¾ cup (180 g) full fat sour cream, room temperature
- 2 x 4 oz (113 g each) quality semi-sweet chocolate bars, finely chopped
- 1 ¾ cups (350 g) granulated sugar
- 1 ½ cups (360 ml) heavy cream or heavy whipping cream
- ½ cup (120 ml) canola or vegetable oil
- ½ cup (120 ml) buttermilk, room temperature
- ½ cup (120 ml) hot water or coffee
- ½ cup (120 ml) hot water
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (62 g) unsweetened natural cocoa powder
- ¼ cup (22 g) unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp pure vanilla extract
- 2 tsp espresso powder (optional)
- 2 tbsps (15 g) confectioners’ sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 cup (180 g) mini or regular semi-sweet chocolate chips (optional)
- Fresh berries (optional garnish)
- Chocolate shavings (optional garnish)
Instructions
- Preparation: Grease and line cake pans with parchment paper, creating a non-stick surface for optimal cake release.
- Dry Ingredients: Combine flour, cocoa powder, sugar, leavening agents, and espresso powder in a mixing bowl, ensuring even distribution.
- Wet Ingredients: Blend oil, eggs, sour cream, buttermilk, and vanilla until smooth and well-incorporated.
- Batter Formation: Merge wet and dry ingredients, introducing hot water or coffee to develop a silky, homogeneous mixture.
- Baking: Pour batter evenly into prepared pans and bake until a toothpick comes out clean. Cool completely within the pans.
- Mousse Creation: Dissolve cocoa powder in hot water and melt chocolate until glossy. Whip heavy cream with confectioners’ sugar and vanilla until soft peaks form, then gently fold in the chocolate mixture.
- Cake Assembly: Position cake layers, spreading mousse between each tier with precision. Apply a thin crumb coat and chill to stabilize the structure.
- Ganache Finish: Heat cream and pour over chopped chocolate, creating a velvety coating. Allow to cool slightly before cascading over the chilled cake.
- Decoration and Serving: Embellish with chocolate shavings or fresh berries. Refrigerate and serve within 4-6 hours for optimal flavor and texture.
Notes
- Prevent Dry Cake: Avoid overmixing batter to maintain moisture and tender crumb structure.
- Temperature Precision: Use room temperature ingredients for smoother blending and consistent cake texture.
- Chocolate Quality Matters: Select high-percentage dark chocolate for richer, more intense mousse flavor.
- Chill for Success: Allow each layer and coating to set in refrigerator for clean, professional cake assembly.
- Prep Time: 30min
- Cook Time: 20-25min
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 38g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg