Chocolate Mousse Cake

70 mins
Serves 16
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Directions

  1. 1Preheat oven to 350F. Grease two 9” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.
  2. 2In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. 3In a separate large bowl, whisk together buttermilk, avocado oil, eggs, and vanilla until combined.
  4. 4Add dry ingredients to wet ingredients and whisk until combined.
  5. 5Pour in hot coffee and stir quickly until well combined.
  6. 6Divide batter evenly among prepared cake pans.
  7. 7Bake at 350F for 30-35 minutes, until a toothpick comes out clean.
  8. 8Remove cakes from oven and set on wire rack. Allow to cool completely in the pan.
  9. 9Prepare chocolate mousse. Beat eggs with sugar for 2-3 minutes until pale yellow and foamy.
  10. 10Slowly beat in half the heavy cream until combined.
  11. 11Pour mixture into saucepan, place over medium heat and stir constantly until thickened (3-4 minutes, do not boil).
  12. 12Remove from heat, immediately add chocolate chips, cover with lid, and let sit for 1 minute.
  13. 13Mix until chocolate is fully melted, pour into a bowl and chill in fridge for 1 hour.
  14. 14One hour before assembling the cake, beat remaining heavy cream until soft peaks form.
  15. 15Remove chocolate mixture from fridge and add spoonfuls at a time while beating cream until combined and fluffy. Place in fridge until ready to assemble.
  16. 16Prepare chocolate ganache. Place chocolate chips into a bowl. Heat heavy cream until hot. Pour hot cream over chocolate chips.
  17. 17Let mixture sit for 5 minutes, then stir until smooth.
  18. 18Assemble the cake. Level cakes if needed. Place one cake layer down.
  19. 19Spoon 1/3 cup of ganache over the first layer and spread evenly.
  20. 20Add chocolate mousse on top and smooth it out using a spatula.
  21. 21Top with second cake layer and refrigerate for 1-4 hours.
  22. 22Once ready to serve, slightly heat the rest of the chocolate ganache. Pour ganache over chilled cake and smooth. Garnish with flaky sea salt. Slice and serve.

Ingredients

  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 0.5 cup avocado oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 2 eggs
  • 0.25 cup granulated sugar
  • 2 cups heavy cream
  • 6 oz semi-sweet chocolate chips
  • 8 oz semi-sweet or dark chocolate chips
  • 1 cup heavy cream
  • 1 flaky sea salt

Equipment

whiskoven9” cake pansparchment paperwire racksmall bowlmedium saucepanlarge bowlstand mixerspatula9” springform panwax paperknife