Chocolate Fudge Mousse Cake
Directions
- 1Preheat oven to 350°F (175°C).
- 2Grease an 8-inch or 9-inch springform pan and line the bottom with parchment paper.
- 3Wrap the outside of the pan with aluminum foil to prevent water leakage if using a water bath.
- 4In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt chocolate and butter together, stirring until smooth.
- 5Remove from heat.
- 6Whisk in sugar and salt until combined.
- 7Add eggs one at a time, whisking well after each.
- 8Sift cocoa powder over the mixture and add vanilla.
- 9Whisk until smooth.
- 10Add flour and stir until just combined—do not overmix.
- 11Pour batter into prepared pan and spread evenly.
- 12Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- 13Bake for 25–30 minutes, until the edges are set but the center is still slightly soft (a toothpick inserted should come out with moist fudgy crumbs).
- 14Remove from water bath and cool completely on a wire rack.
- 15In a small bowl, sprinkle gelatin over cold water.
- 16Let stand 5–10 minutes to bloom.
- 17Place chopped chocolate in a large heatproof bowl.
- 18In a small saucepan, heat ½ cup of the heavy cream until just simmering.
- 19Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
- 20Pour the hot cream-gelatin mixture over the chopped chocolate.
- 21Let sit 3–5 minutes, then stir gently until smooth and fully melted.
- 22Set aside to cool to room temperature (it should be thick but still pourable).
- 23In a large bowl, beat the remaining 1½ cups heavy cream with sugar and vanilla until soft peaks form.
- 24Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
- 25Gently fold in the remaining whipped cream until no white streaks remain.
- 26Pour the mousse over the cooled brownie base in the springform pan.
- 27Spread evenly and smooth the top.
- 28Gently tap the pan on the counter to release any air bubbles.
- 29Refrigerate for at least 6 hours.
Ingredients
- 6 oz semi-sweet or dark chocolate (60-70%), chopped
- 0.5 cup unsalted butter, cut into pieces
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 2 large eggs, room temperature
- 0.5 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 0.25 cup all-purpose flour
- 8 oz semi-sweet or dark chocolate, finely chopped
- 2 cups heavy cream
- 0.25 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 pinch salt
- 6 oz semi-sweet or dark chocolate, finely chopped
- 0.5 cup heavy cream
- 1 tbsp light corn syrup or honey
- 1 tbsp unsalted butter, softened
- Chocolate shavings or curls
- Cocoa powder for dusting
- Gold leaf or gold dust
- Fresh raspberries or strawberries
- Chocolate-covered coffee beans
Equipment
8-inch or 9-inch springform panparchment paperaluminum foilheatproof bowlsmall saucepanwire racklarge bowl
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