Chocolate Mousse Cake
I hope you fall in love with this Chocolate Mousse Cake just as much as I have. Happy baking!
Equipment
- 1 deep dish like casserole dish
- 1 electric mixer
- 1 Double boiler
- 1 set of measuring cups and spoons
Ingredients
Cake:
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup oil
- 1 cup all-purpose flour
- Pinch of salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 cup boiling water
Milk Chocolate Mousse:
- 1/3 ounce powdered gelatin
- 1/4 cup water for gelatin
- 1/2 cup milk
- 18 ounces milk chocolate
- Pinch of salt
- 18 ounces heavy cream
Dark Chocolate Ganache:
- 5.3 ounces dark chocolate
- Pinch of salt
- 7 ounces heavy cream
Instructions
Cake
- Beat eggs and sugar until fluffy (about 2 minutes).
- Mix in oil and vanilla. Gradually add sifted dry ingredients.
- Finally, gently fold in boiling water.
- Pour into a buttered pan. Bake at 350 °F for about 20 minutes.
Milk Chocolate Mousse
- Mix gelatin with water and let it swell (about 10 minutes).
- Heat milk, dissolve swollen gelatin in it, then pour over chocolate mixed with a pinch of salt. Stir until melted, use a double boiler if needed.
- Whip heavy cream to soft peaks, then fold in melted chocolate gradually.
- Pour mousse over cooled cake, refrigerate for at least 30 minutes to set.
Dark Chocolate Ganache
- Salt the dark chocolate, pour over hot heavy cream, and stir until smooth.
- Pour over set mousse. Refrigerate for 3-4 hours before serving. Enjoy!