Chocolate Cubed

After posting just the pictures of the my chocolate mousse cake, some people were disappointed that I didn’t post the recipe as well.  So as not to disappoint anyone, here is the recipe.  Note that none of the measurements are in cups.  This is because baking is a precise and weighing ingredients is the most efficient way to measure them out.  The recipe is broken down into three parts:  the cake, the mousse and the glaze.  

The Cake Ingredients

3 oz fine chocolate
12oz hot brewed coffee
3 eggs
8oz corn oil
1 tsp vanilla extract
12oz granulated sugar
2 1/2 cups AP flour
1 1/2 cups dark cocoa
1/4 tsp salt
12oz tofu sour cream (Can be replaced with buttermilk)�
2 tsp baking soda
1 tsp baking powder

The Chocolate Cake Instructions

• Pour hot coffee over the chopped chocolate to melt, mix well and cool. 
• Sift together sugar, flour and any other dry ingredients.
• Add eggs, chocolate mixture and vanilla to dry ingredients
• Add oil and mix well.
• Lastly pour in the tofu sour cream or butter milk.

This will fill 2 9 inch round cake pans.  Place parchment at the bottom of the pan  to make it easier to remove from the pan.  Bake in a 350 degree oven. The cakes will take at least 45 minutes to bake through, but be sure to test them with a knife or toothpick.  The cake is done when the knife comes out clean.

Cool the cake outside of the pans on a cake rack.  It takes about an hour to completely cool.  The cakes should be made a day in advance, because it makes filling the cakes easier.   

The Chocolate Mousse Instructions

2 pounds of extra bitter chocolate
1 qt heavy cream
12 egg yolks
8oz sugar
1 pound mascarpone (tofu cream cheese to make it non-dairy)

• Melt the chocolate
• Take cheese out and make sure it is room temperature.  
• Whip the heavy cream to a soft peak
• Place egg yolks and sugar in a double boiler (a bowl on top of a simmering pot of water but the bowl should not touch the water).  Keep whipping the mixture till it reaches 160 degrees and kills salmonella.
• Take the eggs mixture off the heat and keep stirring to cool it down so it is the same temperature as the chocolate.  
• Mix the eggs and chocolate and then add in the cheese.
• Lastly, lighten the chocolate mixture with some of the whipped cream and then fold in the whipped cream completely.  
• It is easy to fill the cake at this stage, but if you want need to wait, put in the refrigerator till ready.