Divine Chocolate Dream Mousse Cake
Indulge in a slice of heaven with this exquisite Divine Chocolate Dream Mousse Cake. This rich and indulgent dessert is crafted through a meticulous process that celebrates the flavors of high-quality chocolate and creamy mousse. Each layer is a harmonious blend of velvety chocolate cake and luscious chocolate mousse, all enfolded in a silky ganache that cascades over the sides. Designed for true chocolate lovers, every bite melts in your mouth, evoking a sense of guilty pleasure that you won’t soon forget. Made with expert precision, this cake requires attention to detail, making it the perfect masterpiece for special occasions or an extravagant treat for yourself. Allow the cake to rest at room temperature for an even richer flavor experience; trust us, it’s worth the wait!
N/A
Servings
298
Calories
22
Ingredients
Ingredients
full-cream milk
1 1/2 cups (heated to boiling)
superfine sugar
1/2 cup (mixed with cornflour)
cornflour
3 1/2 tablespoons (mixed with sugar)
large egg yolks
5 (whisked with sugar)
good quality milk chocolate
7 ounces (chopped)
butter
1 tablespoon (added to filling mixture)
vanilla
1 teaspoon (incorporated into filling)
top-quality chocolate with at least 70% cocoa
3 ounces (chopped)
hot strong coffee
1 1/2 cups (brewed or instant)
caster sugar
3 cups (sifted with flour and cocoa)
all-purpose or cake flour
2 1/2 cups (sifted)
cocoa powder
1 1/2 cups (sifted)
baking powder
6 teaspoons (sifted with dry ingredients)
salt
1 1/2 teaspoons (sifted with dry ingredients)
large eggs
3 (beaten until thickened)
vegetable oil
3/4 cup (added to wet ingredients)
buttermilk
1 1/2 cups (well shaken)
vanilla
1 teaspoon (added to wet ingredients)
fresh heavy cream
1/2 cup (brought to simmer)
high-quality semisweet chocolate
10 ounces (chopped)
corn syrup or golden syrup
1 tablespoon (added to ganache)
butter
2 tablespoons (added to ganache)
Instructions
1
Start by preparing the mousse filling as it needs ample time to chill and thicken.
2
In a medium saucepan, bring the full-cream milk to a gentle boil over medium heat.
3
In a large mixing bowl, whisk together superfine sugar and cornflour until well combined. Gradually add the hot milk to the sugar-cornflour mixture, whisking continuously to avoid lumps.
4
Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens slightly but does not reach boiling. Remove from heat.
5
Whisk in the chopped milk chocolate, butter, and vanilla until everything is combined smoothly. If necessary, strain through a sieve to ensure a silky texture.
6
Cover the surface with wax paper to prevent a skin from forming and let it cool before placing it in the fridge to chill until thickened, approximately 2-3 hours.
7
Preheat your oven to 325°F (160°C) and prep two 10x2 inch cake pans by greasing and lining them with wax or baking paper.
8
Prepare the strong coffee and add it to the bowl with chopped semisweet chocolate, allowing it to melt and mix until smooth.
9
In a large bowl, sift together sugar, flour, cocoa powder, baking powder, and salt.
10
In another bowl, whip the eggs until they become thick and lemon-colored. Gradually add vegetable oil, buttermilk, vanilla, and the melted chocolate-coffee mixture, beating until well combined.
11
Incorporate the dry ingredients into the wet mixture until just combined; do not overmix.
12
Divide the batter between the two prepared pans. Tap gently to remove air bubbles.
13
Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean — avoid opening the oven prematurely.
14
Let the cakes cool in the pans on a wire rack completely. Once cooled, use a sharp knife to carefully release the edges and invert them onto racks.
15
For the ganache, heat the heavy cream in a small saucepan to just before simmering and remove from heat; stir in chopped chocolate until smooth. Add corn syrup and butter, mixing until combined.
16
Let the ganache cool until it reaches a lukewarm consistency. This will ensure it adheres well to the cake layers.
17
Once the cake layers are completely cool, cut each layer in half using strong cotton thread or dental floss to create four layers. Star stacking layers by placing one layer on a serving plate.
18
Spread one-third of the chilled mousse filling on the first layer, then place the next layer on top. Repeat until all layers are stacked, being sure to straighten each layer as you go.
19
Carefully pour the lukewarm ganache over the top layer, allowing it to drip down the sides. Use a spatula to smooth any excess over the sides if needed.
20
Refrigerate for at least 2 hours to allow the ganache to set. Remove any wax paper strips once the finish is firm.
21
Serve the cake at room temperature to enjoy the fullest flavor. For optimal results, allow flavors to develop by letting the cake rest for one to two days—if it lasts that long!
Nutrition Information
17g
Fat
34g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Divine Chocolate Dream Mousse Cake?
It is a gourmet dessert consisting of rich chocolate cake layers, chocolate mousse filling, and a silky chocolate ganache.
How many layers are in the finished cake?
The cake consists of four layers, which are made by cutting two 10-inch cakes in half.
What temperature should I set my oven to?
The oven should be preheated to 325°F (160°C).
How long does the mousse filling need to chill?
The mousse filling needs to chill in the refrigerator for approximately 2 to 3 hours until thickened.
What type of chocolate is recommended for the mousse?
The recipe calls for 7 ounces of chopped good quality milk chocolate for the mousse filling.
Why is hot strong coffee used in the cake batter?
The hot coffee is used to melt the chopped semisweet chocolate and enhance the overall chocolate flavor.
How should I prepare the cake pans?
You should grease two 10x2 inch cake pans and line them with wax or baking paper.
What is the total baking time for the cakes?
The cakes should bake for approximately 1 hour and 15 minutes.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean.
What is the best way to slice the cake layers in half?
Use a strong piece of cotton thread or dental floss to carefully cut each cake layer horizontally.
What ingredients are needed for the chocolate ganache?
The ganache requires fresh heavy cream, high-quality semisweet chocolate, corn syrup or golden syrup, and butter.
Can I use cake flour for this recipe?
Yes, the recipe allows for either all-purpose flour or cake flour.
How long should the cake rest before serving?
For optimal results, it is recommended to let the cake rest for one to two days to allow flavors to develop.
How many calories are in one serving of this cake?
There are 298 calories per serving.
Should the cake be served cold or at room temperature?
The cake should be served at room temperature to experience the richest flavor.
How many egg yolks are required for the mousse?
The mousse filling requires 5 large egg yolks.
What is the purpose of buttermilk in the cake batter?
Buttermilk adds moisture and acidity, which helps the cake stay tender and aids the leavening process.
How do I prevent a skin from forming on the mousse while it cools?
Cover the surface of the mousse directly with wax paper before chilling.
What should I do if my mousse mixture is not smooth?
You can strain the mixture through a sieve to ensure a silky, lump-free texture.
What kind of sugar is best for the mousse filling?
The recipe specifies using superfine sugar for the mousse.
Is this cake suitable for special occasions?
Yes, it is described as a perfect masterpiece for special occasions or as an extravagant treat.
Can I use instant coffee for the cake?
Yes, the recipe indicates you can use either brewed or instant strong hot coffee.
What size are the cake pans used in this recipe?
The recipe uses two 10x2 inch cake pans.
How much fat is in a single serving?
Each serving contains 17g of fat.
Why is corn syrup added to the ganache?
Corn syrup or golden syrup is added to give the ganache a smooth, glossy finish.
How is the ganache applied to the cake?
The lukewarm ganache is poured over the top layer and allowed to drip naturally down the sides.
Should the cakes be cooled in the pan or on a rack?
The cakes should cool completely in the pans on a wire rack before being inverted.
What percentage of cocoa should the chocolate for the batter have?
The recipe suggests using top-quality chocolate with at least 70% cocoa.
How long should the ganache set in the refrigerator?
The cake should be refrigerated for at least 2 hours to allow the ganache to set firmly.
How many grams of protein does this cake provide per serving?
There are 4g of protein per serving.