From Simple Ingredients to Chocolate Heaven: Silky & Decadent Mousse Cake

Sift together 1 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 2 heaping tablespoons of cocoa powder.

Add 3/4 cup of sugar and a pinch of salt to the dry ingredients and mix well.

In a separate bowl, whisk 1 large egg for a few seconds.

Add 1/4 cup of cooking oil and 1/2 cup of milk to the egg and whisk together.

If you don't have buttermilk, add 1/2 tablespoon of lemon juice or white vinegar to the milk and let it sit for a few minutes.

Pour the wet ingredients into the dry ingredients and mix until combined, creating a smooth batter.

Add hot water to the batter in two or three parts, whisking in between to keep it smooth.

Grease the sides of an 8-inch springform pan with butter and prepare parchment paper for the base.

Pour the batter into the prepared pan and bake for about 30 minutes, checking for doneness with a toothpick.

To make the syrup, combine 1/4 cup of water with 2 tablespoons of sugar and heat over medium heat until the sugar dissolves, then add 1 teaspoon of coffee and let it steep.

After baking, let the cake cool for at least 10 minutes before removing it from the pan.

Trim the top of the cake if desired, then brush with the coffee syrup to keep it moist.

For the mousse, finely chop 2 bars of dark chocolate and set aside.

Heat 1 1/3 cups of heavy cream over low heat until it reaches 160 to 170 degrees Fahrenheit, then pour it over the chopped chocolate and stir until smooth.

Let the ganache cool to room temperature, then chill for about 30 minutes until it thickens.

Beat the chilled ganache until light and fluffy.

In a separate bowl, whip 1 cup of heavy cream on low speed until it thickens, then add 1 tablespoon of sugar and continue whipping until soft peaks form.

Fold a third of the whipped cream into the ganache, then gently fold in the remaining whipped cream until combined.

Spread the mousse over the cake and refrigerate for at least a couple of hours to set.

Remove the cake from the springform pan and peel off the parchment paper.

Optionally drizzle with chocolate glaze and sprinkle cocoa on top before serving.

Equipment Needed

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