Description
Silky eggless chocolate mousse cake delights dessert enthusiasts with its rich, creamy layers of indulgence. Chocolate lovers will savor each luxurious bite of this elegant French-inspired treat that promises pure satisfaction.
Ingredients
Scale
- 1 ½ cups (360 ml) heavy cream
- 200 g dark chocolate
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) boiling water
- ½ cup (120 ml) sour cream, room temperature
- ¾ cup plus 2 tbsps (110 g) all-purpose flour
- ¼ cup plus 2 tbsps (30 g) unsweetened cocoa powder, sifted
- ¼ cup (60 ml) canola oil
- ¼ cup (60 ml) espresso
- 50 g dark chocolate, cut into small chunks
- 1 tbsp unsalted butter
- 1 tbsp vanilla extract
- 1 tbsp granulated sugar
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 to 2 tbsps heavy cream
- 2 tbsps chocolate shavings or sprinkles
Instructions
- Prepare Base: Blend dry ingredients in a large mixing bowl, ensuring cocoa, flour, and leavening agents are evenly distributed.
- Combine Wet Ingredients: Gently fold sour cream and canola oil into the dry mixture, maintaining a light, airy texture. Stream in boiling water, stirring to create a smooth, liquid batter.
- Bake Sponge: Pour batter into a parchment-lined baking sheet, spreading evenly. Bake at the specified temperature for 10-12 minutes until the surface springs back when touched.
- Create Cake Rounds: Once completely cooled, use a circular cutter to precision-cut individual cake bases.
- Craft Chocolate Mixture: Using a double boiler, melt chocolate, butter, espresso, and sugar until glossy and well-integrated. Allow to cool to room temperature.
- Prepare Mousse: Whip cream to stiff peaks, reserving some for garnish. Delicately fold whipped cream into the chocolate base, maintaining its light, airy consistency.
- Assemble Dessert: Spread mousse evenly across cake bases, ensuring a smooth, level surface. Refrigerate for at least two hours to set and enhance flavors.
- Finish with Ganache: Microwave chocolate and cream, stirring intermittently until achieving a seamless, glossy ganache.
- Plate and Decorate: Carefully unmold cakes onto serving plates. Drizzle ganache, allowing it to cascade elegantly. Adorn with piped whipped cream and optional chocolate shavings for a stunning presentation.
Notes
- Master Moisture Control: Sour cream and canola oil are secret weapons for creating an incredibly tender, rich chocolate sponge that stays moist and soft.
- Temperature Precision Matters: Monitor baking time closely between 10-12 minutes to prevent dryness, ensuring the cake springs back when lightly touched.
- Gentle Folding Technique: Use delicate, sweeping motions when incorporating whipped cream into chocolate to preserve the mousse’s light, airy texture without deflating.
- Chill for Perfection: Refrigerate assembled desserts for at least two hours to allow flavors to meld and mousse to set completely, enhancing overall taste and structural integrity.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 370
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg