Dark Chocolate Mousse Cake Recipe

Posted by Chocolatier Jason Vishnefske on 9th Jan 2017

Chocolate Mousse Cake

Layer of cake, layer of mousse, layer of cake, layer of mousse and we can continue all day!

Chocolate cake is one of my favorite desserts and I am sure a lot of people feel the same way. This recipe is really special because it combines the strong and rich flavor of the chocolate and the soft texture of the mousse.

For the cake we are going to use a 7 x 11 inch pan and the best chocolate you can find in the market. If you want more info about these chocolates check: www.santabarbarachocolate.com

Our range of chocolate is so diverse that even the fussiest taste buds will be charmed. Whether you are looking for rich, dark European chocolate classics or Brazilian cocoa chunks, new wave California truffles or Italian hazelnut paste we can make all your chocolate dreams come true.” – Santa Barbara Chocolate.

Serves: 8 Total time: 2-3 hours

Ingredients:

For the cake:

- 1 cup of sugar

- 1 cup of all-purpose flour

- 6 eggs

- ¼ cup of Rainforest Baking Cocoa Powder

- Tsp. of vanilla extract

For the Mousse:

- 3 eggs

- 2/3 cup of sugar

- 2 ¾ cup of whipping cream

- 1 ¼ cup of Rainforest Milk Chocolate

For the Ganache:

- 13 oz (1.5 cup) of whipping cream

- 8 oz  of Caribbean Dark Chocolate 67%

Cake:

1. In a bowl, combine the eggs, sugar and the vanilla extract.

2. Mix those for about 10 – 15 minutes, it seems a lot but we need that the mixture doubles its volume.

3. Sieve both the all-purpose flour and Rainforest Baking Cocoa Powder into the bowl. It is important to sieve it so you don’t end with clumps in the mixture.

4. Bake for 30 minutes at 180° C, you might want to start checking after 25 minutes because every oven is different.

5. Let the cake cool down for at least an hour before cutting it.

6. Cut the cake in three layers of the same size.

Mousse:

1. Beat the sugar and the eggs until fluffy, that is going to take you around 5 minutes.

2. In a pan, add 2 cups of whipping cream and heat it until warm.

3. Slowly add the warm cream into the fluffy and fold it until is all combined.

4. Return it to the heat and stir it for 4-5 minutes until is thick.

5. Remove the pan from the heat and now add the chocolate, keep stirring until all the chocolate is melted and the mixture is all uniform.

6. Chill it in the refrigerator for an hour.

7. After that hour, combine that mixture with the remaining ¾ of cream and mix until you get the texture you like.

Ganache:

1. Heat the cream in a saucepan; be careful not to boil it.

2. Take it away from the heat and add the chocolate.

3. Do not stir the cream, wait 5 minutes for the chocolate to melt.

4. After 5 minutes, stir the mixture and you will end with a perfect ganache!

Now you just have to assemble the cake.

1. First, divide the mousse into three equal portions.

2. Place the first layer of cake, add a portion of mousse and keep doing the same until you finish with the cake and mousse.

3. Pour the ganache on top of the cake and add any topping you wish. This time we are using a little bit of peanuts.

4. Refrigerate the cake for at least 20 minutes before serving.

5. ENJOY!!!