Ingredients:
For the chocolate cake:
+ 3 ⁄4 cup granulated sugar.
+ 1 teaspoon vanilla extract.
+ 1 ⁄4 teaspoon kosher salt.
+ 1 ⁄3 cup vegetable oil.
+ 1 large egg.
+ 1 egg yolk.
+ 1 ⁄3 cup heavy cream.
+ 1 ⁄3 cup buttermilk.
+ 1 ⁄3 cup dutch-process cocoa powder.
+ 1 cup flour.
+ 1 ⁄4 teaspoon baking soda.
+ 1 teaspoon baking powder.
+ 1 ⁄2 cup hot coffee.
For the chocolate mousse:
+ 7.05 oz dark chocolate (60% cocoa).
+ 4.2 oz heavy cream.
+ 13 ⁄4 cups heavy cream, fresh.
+ 1 teaspoon vanilla extract.
+ 2 tablespoons sifted cocoa powder.
+ 3 tablespoons powdered sugar.
+ 7 g gelatin powder.
+ 42 g water.
For the chocolate ganache:
+ 5.2 oz heavy cream.
+ 5.2 oz dark chocolate.
Instructions:
Make the chocolate cake layer:
Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line with parchment paper.
In a large bowl, whisk together eggs, buttermilk, oil, vanilla, salt, granulated sugar, heavy cream, and cocoa powder until smooth.
Sift in flour, baking powder, and baking soda. Stir until mostly combined.
Add hot coffee and stir until
Pour batter into skillet; bake for 22-25 minutes or until an inserted toothpick comes out with a few moist crumbs. Completely cool.
Prepare Chocolate Mousse:
In a small bowl, combine gelatin and water; let bloom for 10 minutes.
Melt chocolate with 4.2 oz heavy cream, stirring until smooth.
In a large bowl, whisk remaining heavy cream with cocoa powder, powdered sugar, and vanilla to soft peaks.
Melt gelatin in microwave for 5 seconds; stir into chocolate mixture.
Gradually fold chocolate mixture into whipped cream until smooth.
Assemble the mousse cake:
Once cake is cool, remove ring and level top with serrated knife.
Line acetate pan between cake and pan walls
Pour mousse over cake, smoothing top. Chill for at least 5 hours.
Add chocolate ganache:
Heat heavy cream until simmering, then pour over dark chocolate; let sit for 10 minutes before stirring smooth.
Remove cake from pan, discard acetate, and pour ganache on top. Chill for 30 minutes before setting.
Tips:
- Room Temperature Ingredients:
Make sure the eggs and buttermilk are at room temperature for a smooth batter.
- High Quality Chocolate:
Use good quality dark chocolate for the best flavor.
- Cold Heavy Cream:
Whip when very cold to help it reach soft peaks faster.
- Soft Folding:
Fold carefully to keep the mousse light and fluffy.
- Cooling:
Let the cake cool completely to set flavors and ensure easy cutting.