Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!

Ingredients

• 0.75 cup Cake and Pastry Flour (sifted)
• 0.67 cup Granulated Sugar (for cake batter)
• 0.25 cup Cocoa Powder (Dutch‑process for richer color and flavor)
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 0.25 cup Unsalted Butter (cold, cut into small pieces)
• 0.25 cup Strong Brewed Coffee (hot, then mixed with cold milk to reach room temperature)
• 0.25 cup Milk (cold)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Gelatin (powdered, bloom in cold water)
• 0.25 cup Cold Water (for blooming gelatin)
• 4 large Egg Yolks
• 1 large Whole Egg
• 0.67 cup Granulated Sugar (for mousse base)
• 3 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Raspberry Puree (smooth, no seeds)
• 2 cup Heavy Whipping Cream (whipped to soft peaks before folding)
• 4 ounce Dark Chocolate (70% cacao, chopped)
• 4 ounce Unsalted Butter (cut into pieces)
• 1 tablespoon Corn Syrup (light corn syrup for shine)

Instructions

1. Sift Dry Ingredients

   Place cake flour, sugar, cocoa powder, baking soda, and salt into a fine mesh sieve and sift into a large mixing bowl.

   Time: PT2M

2. Cut Butter Into Dry Mix

   Add the cold butter pieces to the sifted dry ingredients. Using the mixer on low speed, cut the butter until the mixture resembles coarse crumbs with no visible butter chunks.

   Time: PT3M

3. Combine Liquids and Mix Batter

   In a separate cup combine hot brewed coffee, cold milk, a room‑temperature egg, and vanilla extract. Pour the liquid mixture into the bowl with the crumbly butter‑dry mix. Start on low speed, then increase to medium and beat until the batter is smooth and slightly fluffy.

   Time: PT5M

4. Prepare the Springform Pan

   Line the bottom of a 9‑inch springform pan with parchment paper. Grease the sides and lightly dust with flour, tapping out excess.

   Time: PT3M

5. Bake the Chocolate Cake

   Preheat the oven to 350°F (177°C). Pour the batter into the prepared pan, smooth the top, and tap the pan once to release large air bubbles. Bake for 30 minutes, or until a skewer inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

6. Cool the Cake

   Allow the cake to cool in the pan for 20 minutes, then run a thin knife around the edge, release the springform, and transfer the cake to a wire rack to cool completely.

   Time: PT20M

7. Line the Pan for Mousse

   Line the inside of the cooled cake (bottom and sides) with fresh parchment paper, acetate sheet, or plastic wrap to create a smooth surface for the mousse.

   Time: PT2M

8. Bloom Gelatin

   Sprinkle 1 tablespoon of gelatin over ¼ cup cold water in a small bowl. Let sit for 5 minutes until softened.

   Time: PT2M

9. Whisk Egg‑Sugar Base

   In a heat‑proof mixing bowl, combine 4 egg yolks, 1 whole egg, ⅔ cup sugar, and 3 tablespoons lemon juice. Whisk vigorously by hand until the mixture becomes pale and slightly thick.

   Time: PT5M

10. Cook Egg Mixture Over Bain‑Marie

    Place the bowl over a saucepan of gently simmering water (bain‑marie). Whisk constantly, monitoring the temperature with a thermometer, until the mixture reaches 175°F (80°C) and thickens.

    Time: PT5M

    Temperature: 175°F

11. Incorporate Gelatin

    Remove the egg mixture from heat. Add the bloomed gelatin and stir until fully dissolved.

    Time: PT2M

12. Add Raspberry Puree

    Stir in 1 cup smooth raspberry puree. Allow the mixture to cool to a temperature where it feels cool to the touch (no longer warm).

    Time: PT2M

13. Fold Whipped Cream

    Gently fold the whipped cream into the raspberry‑gelatin base in two additions. First addition will loosen the mixture; the second addition should be folded until no streaks remain.

    Time: PT5M

14. Pour Mousse Over Cake

    Transfer the mousse into the lined cake pan, spreading it evenly to the top edge. Smooth the surface with an offset spatula.

    Time: PT5M

15. Chill Mousse

    Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

    Time: PT0M

16. Make Ganache Glaze

    Combine 4 oz chopped dark chocolate and 4 oz unsalted butter in a heat‑proof bowl over a saucepan of barely simmering water. Stir until smooth, then whisk in 1 tbsp corn syrup.

    Time: PT5M

17. Cool Ganache Slightly

    Remove the ganache from heat and let it sit for a few minutes until it thickens but is still pourable.

    Time: PT5M

18. Glaze the Cake

    Place the chilled mousse cake on a serving platter. Slowly pour the ganache over the center, allowing it to flow over the sides. Use an offset spatula to guide the glaze and smooth the top.

    Time: PT5M

19. Final Chill

    Re‑cover the glazed cake and refrigerate for 30 minutes to set the ganache.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g