Chocolate Cake Layer with Chocolate Mousse

Chocolate Cake Layer with Chocolate Mousse

This recipe combines a rich chocolate cake with a silky chocolate mousse, perfect for an elegant dessert. The chocolate mousse adds a creamy texture that complements the moist, decadent cake.

Ingredients:

• For the Chocolate Cake Layer:

• 80 grams all-purpose flour
• 25 grams natural cocoa powder
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 65 grams granulated sugar
• 60 grams milk
• 35 grams yogurt
• 30 grams neutral oil
• 3 grams white vinegar
• 30 grams freshly brewed espresso (or 1/2 teaspoon instant coffee powder mixed with water)
• 25 grams warm water

• For the Chocolate Mousse:

• 50 grams 55% dark chocolate or semi-sweet chocolate chips
• 50 grams heavy whipping cream (for ganache)
• 1/2 teaspoon corn syrup, golden syrup, or honey
• 200 grams heavy whipping cream (for mousse)

Instructions:

Make the Chocolate Cake Layer:

Prepare the Pan:

Preheat the oven to 350°F (175°C). Cover the base of a 6-inch x 3-inch round cake ring with baking paper. Secure the base with aluminum foil tightly wrapped, or use a springform pan.

Combine Dry Ingredients:

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.

Mix Wet Ingredients:

In a separate bowl, combine the milk, yogurt, neutral oil, white vinegar, freshly brewed espresso (or instant coffee mixed with water), and warm water.

Combine and Bake:

Gradually mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared cake tin.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the chocolate mousse.

Make the Chocolate Mousse:

Prepare the Ganache:

Heat 50 grams of heavy whipping cream and the corn syrup (or golden syrup or honey) in a small pot until it comes to a boil. Pour this mixture over the dark chocolate in a bowl. Stir with a spatula until smooth and glossy. Place a cling film directly on the surface of the ganache and let it cool to room temperature for 20-30 minutes.

Whip the Cream:

While the ganache cools, whip 200 grams of heavy whipping cream to medium peaks in a separate bowl.

Combine Ganache and Whipped Cream:

Take 1/4 of the whipped cream and gently fold it into the cooled ganache using a spatula. Then fold in the remaining whipped cream until well combined. Be careful not to over-mix, as this can cause the cream to split.

Assemble the Cake:

Pour the chocolate mousse over the cooled chocolate cake and level it evenly with a spatula. Chill in the refrigerator for at least 24 hours. Do not freeze.

Serve:

Once the mousse has set, gently demold the ring from the cake and portion the dessert. Serve and enjoy!

• Prep Time: 45 minutes
• Cook Time: 20-25 minutes
• Chilling Time: At least 24 hours
• Total Time: Approximately 1 hour 30 minutes, plus chilling time
• Servings: 6-8

Enjoy this decadent dessert that combines rich chocolate cake with a creamy, smooth chocolate mousse! 🍫🎂