Chocolate Mousse Cake
A decadent three-layer dessert combines a rich chocolate cake, fluffy chocolate mousse, and a shiny chocolate glaze.
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Instructions
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Preheat the oven to 350 F and prepare a 9-inch springform pan by lining the bottom with a parchment paper circle and greasing the sides.
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Sift together cake flour and cocoa powder, then whisk in baking soda and salt; set aside.
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Cream butter and brown sugar until smooth, then beat in eggs one at a time, followed by vanilla extract.
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Alternately add the flour mixture and sour cream to the wet ingredients, mixing until just combined, then slowly drizzle in coffee to create a smooth batter.
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Pour the batter into the prepared pan and bake for 25-28 minutes; cool completely, remove, wrap, and freeze for at least 30 minutes, then clean the springform pan.
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For the mousse, melt chocolate using a double boiler method, then remove from heat and stir until completely smooth.
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Whip heavy cream to soft-medium peaks, transfer to a bowl, and refrigerate.
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In a clean stand mixer, whisk eggs and yolks until light and fluffy.
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Prepare a sugar syrup by heating sugar and water to 248 F; slowly pour the hot syrup into the whisked eggs while mixing on medium-high speed until the mixture is light and fluffy.
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If using gelatin, add bloomed gelatin and continue whisking until the bowl is barely warm.
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Fold the melted chocolate into the egg mixture by hand, then carefully fold in the chilled whipped cream.
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For the glaze, melt butter and chocolate together in a double boiler, then whisk in corn syrup until completely smooth.
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To assemble, remove the cake from the freezer and trim the top to create an even layer.
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Line the clean springform pan with the reserved parchment circle on the bottom and a parchment strip around the inner circumference.
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Place the trimmed cake layer in the pan, pour the mousse over it, smooth the top, and refrigerate for 6 hours or overnight until set.
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Unmold the chilled cake, carefully peel off the parchment, and place it on a wire rack set over parchment paper.
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Reheat the glaze if necessary, then pour it evenly over the cake to coat completely.
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Carefully transfer the glazed cake to a serving platter and refrigerate until ready to serve.