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Dark Chocolate Mousse Cake
Dark Chocolate Mousse Cake
Dark Chocolate Mousse Cake
Dark Chocolate Mousse Cake cover
From the Cook
From the Cook
From the Cook
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Dark Chocolate Mousse Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Chocolate Cake

1
|
Preheat the oven to 350 degrees F and line a 9" square pan with parchment paper.
2
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Soak cake strips in ice water.
3
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In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.
4
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In a large bowl, whisk together the milk, oil, eggs, and vanilla.
5
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Add the dry ingredients to the wet and whisk until just combined.
6
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Lastly, whisk in the hot coffee until fully combined.
7
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Pour the cake batter into the prepared pan and wrap the soaked cake strips around the outside of the pan. Bake for about 25 minutes or until a toothpick inserted comes out clean the cake pulls away from the sides of the pan.
8
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Allow the cake to cool in the pan completely. Cover with plastic wrap and set aside until ready to assemble.

Dark Chocolate Mousse

1
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In a medium bowl, add the chocolate and set aside.
2
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In a small saucepan, bring 170g (¾ cup) heavy cream to a simmer (or about 190 degrees F), then pour over the chocolate and mix until smooth.
3
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Whisk in the egg, vanilla, and salt until fully combined.
4
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In a separate small bowl, add the remaining 113g (½ cup) heavy cream and use an electric mixer to beat until stiff peaks form.
5
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Add the whipped cream to the chocolate mixture and gently fold with a rubber spatula until fully combined.
6
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Pour into a shallow dish and press plastic wrap up against the surface and chill for at least one hour.

Assemble

1
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Line a pullman pan with parchment paper.
2
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Cut the cooled cake in half, and each half into two layers, giving 4 layers measuring roughly 9x5. You may need to trim the sides to make them fit in the pan.
3
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Add the first cake layer to the bottom of the pan and top with ⅓ of the mousse. I used a 3 tablespoon cookie scoop and added 4 scoops to each layer.
4
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Repeat with the remaining cake layers and mousse. Set aside.

Dark Chocolate Ganache

1
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In a small saucepan, bring the heavy cream to a simmer (or about 190 degrees F), then remove from heat, add the chocolate, and mix until smooth.
2
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Pour the warm ganache over the assembled cake and spread into an even layer.
3
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Place the cake in the fridge uncovered and chill for at least two hours before serving.

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Tips & Tricks (5)

  • Temper Your Chocolate Properly 🍫
    When melting dark chocolate for the mousse and ganache, use the double-boiler method and heat to exactly 115-120°F to maintain proper texture and prevent a dull, streaky finish.
  • Whip Egg Whites to Stiff Peaks 🥚
    For the mousse layer, whip your egg whites until they form stiff, glossy peaks separate from yolks—this creates the airy texture that prevents the cake from being overly dense and rich.
  • Use Hot Espresso as a Flavor Amplifier ☕
    Add your freshly brewed hot espresso to melted chocolate immediately so it dissolves completely and intensifies the chocolate flavor without adding bitterness—don't let it cool first.
  • Bloom Your Cocoa Powders Separately 🫖
    Mix both black cocoa and Dutch process cocoa powders with a small amount of hot water before adding to your cake batter to activate their flavor compounds and eliminate lumps for silky-smooth layers.
  • Chill Between Layers Strategically ❄️
    Refrigerate for 30-45 minutes between adding the sponge cake, mousse, and ganache layers to ensure each sets properly and prevents layers from shifting or merging together during assembly.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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