π Mocha Mousse Cake π
Ingredientsππ
Chocolate π°π
1 cup all-purpose flour πΎ
1 cup granulated sugar π¬
1/2 cup cocoa powder π«
1 tsp baking powder π§
1/2 tsp baking soda π₯
1/2 tsp salt π§
1/2 cup buttermilk π₯
1/4 cup vegetable oil π’οΈ
1 large egg π₯
1 tsp vanilla extract πΏ
1/2 cup hot coffee β
Mocha Mousse:
1 cup heavy whipping cream π₯
1/4 cup powdered sugar π¬
1 cup semisweet chocolate chips π«
1 tsp instant coffee granules β
Whipped Cream Topping:
1 cup heavy whipping cream π₯
2 tbsp powdered sugar π¬
1 tsp vanilla extract πΏ
Chocolate shavings or cocoa powder for garnish π«
Directions:
Chocolate Cake:
Preheat oven to 350Β°F (175Β°C). Grease and line an 8-inch round cake pan with parchment paper. π₯
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. πΎπ¬π«π§π₯π§
Add buttermilk, oil, egg, and vanilla to the flour mixture and mix until smooth. π₯π’οΈπ₯πΏ
Stir in hot coffee until the batter is well combined. Batter will be thin. β
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. π₯
Cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack. βοΈ
Mocha Mousse:
7. In a saucepan, heat 1/2 cup of the heavy cream until it just begins to simmer. Remove from heat and stir in chocolate chips and coffee granules until melted and smooth. Let cool to room temperature. π₯π«β
8. In a large bowl, whip the remaining 1/2 cup heavy cream with powdered sugar until stiff peaks form. π₯π¬
9. Gently fold the whipped cream into the chocolate mixture until well combined. Chill in the refrigerator for at least 1 hour. βοΈ
Whipped Cream Topping:
10. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. π₯π¬πΏ
Assembly:
11. Place the cooled chocolate cake on a serving plate. Spread the mocha mousse evenly over the top. π°
12. Spread the whipped cream over the mocha mousse layer. π°
13. Garnish with chocolate shavings or a dusting of cocoa powder. π«
Serve:
14. Slice and serve the Mocha Mousse Cake immediately, or keep it refrigerated until ready to serve. βοΈ
Total Time: 2 hours 30 minutes β±οΈ
Yield: 12 servings π°
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