Description
This stunning dessert combines a tender, rich chocolate cake base with a silky, cloud-like mousse that melts on your tongue.
Ingredients
Scale
- 1½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- ⅓ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Warm Water
- ⅓ cup Vegetable Oil
- 1 tablespoon White Vinegar
- 1 teaspoon Vanilla Extract
- 8 oz Dark Chocolate (70% cocoa), finely chopped
- 2 cups Heavy Whipping Cream, divided
- 3 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- Chocolate Shavings, for garnish (optional)
- Fresh Berries, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease an 8-inch springform pan.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- Whisk together the warm water, vegetable oil, white vinegar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour the batter into the prepared springform pan and bake for 28 to 30 minutes.
- Place the pan on a wire rack and let the cake cool completely.
- Place the chopped dark chocolate into a medium heatproof bowl.
- Warm ½ cup of heavy cream until simmering, then pour it over the chopped chocolate.
- Stir gently until a silky ganache forms and let it cool to room temperature.
- Beat the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Add one-third of the whipped cream to the chocolate ganache and fold gently.
- Add the remaining whipped cream and fold until no white streaks remain.
- Carefully remove the cooled cake from the pan and slice it into two even layers.
- Place the bottom cake layer back in the springform pan.
- Spread half of the mousse over the bottom cake layer.
- Place the second cake layer on top and pour the remaining mousse over it.
- Cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours.
- Once chilled, carefully slice and serve.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Store the cake in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 28g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate mousse cake, elegant dessert, French dessert, rich chocolate cake