Chocolate Mousse Cake
Ingredients
Chocolate Olive Oil Cake
-
3
cups
all purpose flour
-
2
cups
sugar
-
6
tablespoons
cocoa
-
2
teaspoons
baking soda
-
½
teaspoon
salt
-
¾
cup
extra virgin olive oil
-
2
tablespoons
white vinegar
-
1
tablespoon
vanilla extract
-
2
cups
cold water
Chocolate Mousse
-
13
oz
bittersweet or semisweet chocolate, finely cut
-
6
tablespoons
butter, softened
-
½
cup
sugar
-
6
large
egg yolks
-
¼
cup
strong black coffee or espresso
-
¼
cup
Kahlua
-
3
cups
heavy cream
Chocolate Mousse Mascarpone Frosting
-
8
oz
mascarpone
-
⅓
of chocolate mousse
chocolate mousse
Assembly
Instructions
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Beat in the oil, vinegar, vanilla, and water until smooth.
- Divide the mixture into three prepared 9" cake pans and bake for 30 minutes.
- Cool the cakes for 15 to 20 minutes before removing them from the pans.
- To make the chocolate mousse, melt the chocolate in a bowl over simmering water, then mix in the butter until absorbed.
- Cool the chocolate to room temperature.
- Whip the egg yolks until doubled in size, then slowly add sugar while whipping.
- Add the coffee and Kahlua, then whisk over simmering water until thick.
- Cool the sabayon, then fold it into the chocolate mixture.
- Whip the cream until it holds its shape and fold it into the chocolate mixture.
- Refrigerate the mousse until set.
- For the frosting, whip the mascarpone until smooth, then mix in half of the chocolate mousse.
- Assemble the cake by layering the cakes with chocolate mousse in between.
- Frost the cake with the mascarpone mousse and top with raspberries.
- Refrigerate for 1 hour before serving.
Nutrition Facts (estimated)
Servings
16
Calories
717
Total fat
48g
Total carbohydrates
63g
Total protein
7g
Sodium
281mg
Cholesterol
161mg
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