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How To make The Ultimate Chocolate Mousse Cake
1 lb Bittersweet chocolate; coar
-sely chopped 1/2 lb Butter; unsalted
6 Eggs; lightly beaten
Chocolate ganache glaze 2/3 c Heavy cream
6 oz Semi-sweet chocolate; finel
-y chopped Fat grams per serving: Approx. Cook Time: :15 CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. 2. Combine the chocolate and butter in a large metal bowl over a pan of hot - not simmering - water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Or melt in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth. 3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) 4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. 5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. 6. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. 7. To unmold, run a small spatula or a blunt knife around the edge and remove the side of the springform. Carefully invert the cake into a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or a cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled, before serving. 8. If you want to cover the cake with a chocolate ganache glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any pare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature, or 30 minutes in the refrigerator. CHOCOLATE GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid. 2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dropped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remainds on the surface, add warm water (or liqueur) by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again. Variations MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan; temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make the Ultimate Chocolate Mousse cake, prefereably using extra-bittersweet chocolate. In step 2, add 2 tablespoons instant expresso powder to the melted chocolate and butter. In step 5, pour halfe the chocolate mousse batter into the prepared springform pan and drizzle with have the Hot fudge (see recipe). Add the remaining batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste (see note) to the melted chocolate and butter. Garnish, if desired with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY 10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using extra-bittersweet chocolate. In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot jam to the melted chocolate and butter. Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry jelly or strained appricot jam mixed with 1 Tablespoon framboise (raspberry eau-de-vie). Spoon this glaze over the top of the cake and immediately spread into a thin, even layer with a long, narrow spatula. brANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied Cherrys (see recipe) at least a day ahead. Make the Ultimate Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4, fold in 1 cup halved, well-drained brandied cherrys.
How To make The Ultimate Chocolate Mousse Cake's Videos
Jiggly wiggly chocolate mousse cake (no gelatin, no raw egg, no baking)
Recipe is here~
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TWO Ingredient Chocolate Mousse
566g dark chocolate
2 c (454g) hot water
Pour hot water over chocolate. Whisk over ice bath until just begins to set
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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The Ultimate Chocolate Cake with Erin McDowell
Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►
For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:
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INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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