Moist Chocolate Mousse Cake
Combination of the classic chocolate cake with chocolate mousse and ganache of the same flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
- 1 cup flour, with baking powder (approximately 200 grams), for the cake
- 1/2 teaspoons baking powder, for the cake
- 7 tablespoons bittersweet chocolate, powder, for the cake
- 2 tablespoons vanilla essence, for the cake
- 1 pinch salt, for the cake
- 3 eggs, whites, for the cake
- 250 grams sugar, for the cake
- 100 milliliters cow's milk, for the cake
- 200 grams butter, (with or without salt), for the cake
- 1/2 liters whipping cream, for the chocolate mousse
- 150 grams couverture chocolate, bitter, for the chocolate mousse
- 10 grams unflavored powdered gelatin, for the chocolate mousse
- 1/2 tablespoons sugar, for the chocolate mousse
- 1 egg white, for the chocolate mousse
- 400 grams couverture chocolate, for the ganache
- 200 milliliters whipping cream, for the ganache
- 60 grams butter, for the ganache
- 200 grams couverture chocolate, for the decoration
- 100 milliliters glucose syrup, for the decoration
Preparation
30 mins
0 mins
Medium
- For the cake: mix the dry ingredients. Add the eggs one by one while continuing to beat, incorporate the missing ingredients, and beat well until everything is well combined.
- Pour the preparation into the previously greased and floured mold. Bake at 200°C for 20 to 25 minutes. When ready, let cool, remove from the mold, if it has residue, wash and dry, place parchment paper at the base.
- Divide the cake into 2, place the base in the mold, add warm ganache (as a paste, not liquid), cover with the other part of the cake.
- For the ganache: cut the chocolate couverture into smaller pieces so it melts more easily. In a double boiler, add the cream, heat slightly without boiling, incorporate the chocolate couverture, and when both ingredients are well combined, add the butter and mix everything well. Set aside one third of this mixture or a little more to fill the cake and cool in the refrigerator to speed up the process. The rest will be for covering the cake, and we will leave it at room temperature because we need it to not be too thick to cover the mousse.
- When the cake is cold and filled with ganache, we proceed to make the mousse.
- For the chocolate mousse: melt the chocolate couverture in a double boiler. Once it's liquid, remove it from the heat. Dissolve the gelatin in a little hot water (about 1/2 cup of tea) and incorporate it into the chocolate, mixing well. When it's less hot, beat the cream until it doubles in volume, gaining some firmness but before reaching the drawing point, add the sugar. Mix 1/3 of the cream into the chocolate to lower the temperature, mix vigorously, then add the remaining cream.
- Beat the egg whites until stiff peaks form, and incorporate them into the previous mixture, mixing from bottom to top with a wooden spoon, spatula, or hand mixer. The movement should be gentle and enveloping.
- When the mousse is ready, pour it over the cake we have in the mold and leave it in the refrigerator for 1 to 2 hours to set and gain firmness. During this waiting time, we prepare the chocolate paste for decoration by melting the chocolate in a double boiler, pouring it into a dish or plate, adding the glucose, mixing well, and letting it rest for approximately 45 minutes or until it solidifies; it should become a hard paste.
- After the time has passed, remove the cake from the mold, place it on the chosen tray or plate, or on a rack without removing the bottom of the mold from the cake to avoid damaging it, and drizzle it with the remaining ganache.
- If the ganache is too solid, we can heat it slightly to make it more liquid and pour it over the mousse; it is important not to let it get too hot or boil. We can heat it and mix to check the consistency it has taken, and if it needs to be more liquid, we repeat the step.
- Once soaked, leave the cake in the refrigerator to let the coating solidify faster, and then decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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