Dreamy Chocolate Mousse Cake Recipe
Photo source: Grandmother's Kitchen
Creamy, Dreamy Chocolate Mousse Cake Recipe
Make First and refrigerate for 4 hours before putting between the cakes.
1 envelope unflavored gelatin
3 Tbsp. cold water
1/4 cup boiling water
1 cup granulated sugar
1/2 cup unsweetened cocoa powder(Dutch Process)
3 cups heavy cream
If you feel there is too much mousse for the cake layers, you can serve a dollop on the piece of cake when you serve it.
2 cups All-Purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 eggs, large
200 grams chocolate. Larger chunk chocolate will make larger curls.
Use a good quality chocolate like Callebaut.
Use to fill and to ice the top of the cake.
In a little bowl, soften the gelatin in the cold water, letting it stand undisturbed for two minutes. Add in the boiling water, and stir it slowly until the gelatin completely dissolves and no lumps are apparent. Set this aside.
In another small bowl, combine the sugar and the cocoa well, with a fork or whisk.
In a medium size mixer bowl, on medium speed, beat the heavy cream until its quite foamy.
Into this, gradually pour the sugar mixture and beat until it holds stiff peaks.
Next, stir in the dissolved gelatin by hand, folding it in evenly so the mousse will have an even consistency. Cover the bowl with plastic wrap and chill it in the fridge for at least four hours.
Preheat the oven to 350 degrees F.
Grease three 10” round cake pans or springform pans. Line the bottom of each pan with parchment cut to fit. Grease the parchment, then flour the bottom and sides of each pan, tapping out the excess flour.
In the large bowl of your mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. All at once, add in the milk, coffee, oil, and eggs.
Beat this mixture at medium speed just until smooth. The batter will be very thin. Pour it evenly into the three prepared pans.
Bake the cakes for about 18 to 25 minutes, until a toothpick inserted in the center comes out clean, and the cake springs back when very lightly touched.
Cool the cakes in their pans, on racks, for 10 to 15 minutes.
Carefully invert the cakes to remove them from their pans, then invert them again so they can finish cooling on racks right side up.
Be sure the chocolate is at room temperature or a little warm. It is easier to peel than cold chocolate.
Using a vegetable peeler, peel some larger curls from the chocolate chunks and set them aside on a plate or put them in the fridge if theyre quite soft as they are fragile and break easily when touched.
Milk chocolate is easier to work with than dark chocolate.
Place the first layer of cooled cake on a cake plate.
Using an offset spatula, ice the top of the layer thickly with the chilled mouse.
Place the second layer atop this, and cover it as well with a thick layer of the mousse.
Place the third and final cake layer on top and frost with the remaining mousse.
If at this point the mousse seems very soft, put the whole cake into the fridge for about half an hour, or into the freezer for 15 minutes.
When the cake feels firm, sprinkle the chocolate curls onto the top of the cake.
Keep the cake in the refrigerator until shortly before youll cut it.
Because the filling and the icing are rich with dairy products, keep refrigerated before eating and if there are any leftovers.