Chocolate Mousse Cake

Chocolate Mousse Cake

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A very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Great for special occasions. This cake takes a lot of time to make, and a lot of time to set but it's worth every second of preparation. It's a hit every time.

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Bradenton, FL

Ingredients

  • Cake:
  • 1 1/2 C. all-purpose flour
  • 1 C. white sugar
  • 1/4 C. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1 C. hot, brewed coffee
  • 1/3 C. vegetable oil
  • 1 Tbs. vanilla extract
  • 1 egg
  • Mousse:
  • 16 1-oz. squares semi-sweet chocolate
  • 1/2 C. unsalted butter
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 8 egg yolks
  • 8 egg whites
  • 4 Tbs. white sugar
  • 1 1/2 C. heavy whipping cream
  • Ganache:
  • 4 1-oz. squares semi-sweet chocolate
  • 1/4 C. heavy whipping cream
  • 1/2 C. chopped walnuts

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Directions

Preheat oven to 350 degrees. Grease and flour a 9-inch spring form pan, or use parchment paper liner. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin. Pour into spring form pan. Bake at 350 degrees 30-45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into spring form pan.To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, and whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in spring form pan and set for 1-2 days.To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse. 

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