Chocolate Mousse Cake Recipe

Jordan Salvit — Sun, 24 Aug 2008 00:47:21 +0000

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.

Filling the Cake

To fill the cake, slice each round into 3 discs. Line the cake pans you used to bake the cakes in with seran wrap. Place one layer of the in the pan. Fill with about an inch of the mousse, place another cake layer on top and repeat with the mousse. Lastly top off with the 3rd cake layer. Cover and refrigerate for at least an hour before glazing the cake.

The Chocolate Glaze

450 grams dark chocolate
330 g milk or non-dairy creamer
120 g oil or butter
2 tablespoons light corn syrup

This recipe makes a lot of glaze and can be stored in your refrigerator for a long time.

Heat the milk to about 100 degrees, right before it boils.
Pour the milk over the chocolate and let it melt.
Whisk in the oil or butter
Add in the corn syrup

At this point the glaze should be cool enough to glaze the cake with. Have fun decorating on top of the glaze.

If you try this recipe, let me know! I’d love to post some pictures of your work!

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Chocolate Mousse Cake

Jordan Salvit — Sat, 19 Jul 2008 21:17:26 +0000

Here are some pictures of the chocolate mousse cakes I have made. They were all non-dairy using non-dairy ingredients, but the recipe was adapted from Chef Rand Eastman’s chocolate hazelnut mousse cake. I substituted buttermilk for sour cream and also cut the amount of sugar from his recipe.

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Chocolate Cubed » Cakes

Chocolate Mousse Cake Recipe

Chocolate Mousse Cake