Decadent Chocolate Mousse Cake with Ganache

Ingredients:

For the Cake:

Preheat your oven to 180°C (350°F). Grease and line a 20cm cake mold.

In a mixing bowl, beat eggs with a pinch of salt until fluffy.

Gradually add sugar while continuing to beat until pale and thick.

Sift in flour and cocoa powder. Gently fold until well combined.

Pour the batter into the prepared mold and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely.

For Soaking:

In a small bowl, mix coffee with sugar until the sugar dissolves.

Set aside to cool.

For the Chocolate Mousse:

Melt dark chocolate and butter together in a heatproof bowl over a pot of simmering water. Stir in coffee. Let it cool slightly.

Separate egg yolks from whites. Beat egg yolks with sugar until pale and creamy.

Gradually add melted chocolate mixture to the egg yolks, stirring constantly until smooth.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold beaten egg whites into the chocolate mixture until well combined.

Pour the chocolate mousse over the cooled cake in the mold. Smooth the top with a spatula.

Refrigerate for at least 3-4 hours or until set.

For the Ganache Chocolate:

Heat milk until just simmering.

Pour hot milk over chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth.

Let the ganache cool slightly before pouring it over the set chocolate mousse cake.

Refrigerate again for about 30 minutes to allow the ganache to set.

Serve chilled and enjoy!

Prep Time: 30 minutes | Cooking Time: 20-25 minutes | Chilling Time: 4-5 hours | Total Time: 5-6 hours | Servings: 8-10 slices