Chocolate Mousse Cake
Ingredients:
For the cake layer:
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) milk
½ cup (120ml) boiling water
For the mousse filling:
8 oz (225g) semi-sweet chocolate, chopped
1 cup (240ml) heavy cream
1 tsp vanilla extract
2 large egg yolks
3 tbsp (45g) granulated sugar
For the topping (optional):
Whipped cream or chocolate shavings
Instructions:
Make the cake layer:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
Stir in the boiling water until the batter is smooth and thin.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
Make the mousse filling:
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the chopped chocolate, and let it sit for 1-2 minutes to melt the chocolate. Stir until smooth and fully combined. Add vanilla extract.
In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
Gradually mix in the chocolate mixture with the egg yolks, stirring constantly to combine. Let the mousse cool to room temperature.
Assemble the cake:
Once the cake is cool, slice it into two layers horizontally.
Place one layer of the cake on a serving plate, then spread a generous layer of the chocolate mousse on top.
Place the second cake layer on top and spread the remaining mousse over it.
Chill the cake in the refrigerator for at least 4 hours or overnight to set.
Serve:
Before serving, top with whipped cream or chocolate shavings for decoration, if desired. Slice and enjoy your chocolate mousse cake!