Baked Chocolate Mousse Cake Recipe
Description
This delicious baked chocolate mousse cake recipe is a decadent and indulgent dessert. It's made with a rich chocolate cake base and a creamy chocolate mousse topping. The result is a combination of textures that will have your taste buds dancing with joy. The cake is perfect for any special occasion and is sure to impress your friends and family. It's easy to make and is sure to be a hit with everyone.
The cake has a moist, fluffy texture that is perfect for a light and airy dessert. The chocolate mousse topping gives it an extra kick of flavor and a unique texture. The combination of the two creates a delicious dessert that is sure to satisfy any sweet tooth. Whether you serve it for a special occasion or just for yourself, this cake will be a hit.
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the mousse:
- 3 egg yolks
- 1/2 cup sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
Begin by preheating the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until fully incorporated. Add the vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk and mix until just combined. Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
To make the mousse, begin by whisking together the egg yolks, sugar, cocoa powder, and salt in a medium bowl. Set aside.
In a small saucepan, melt the butter over medium heat. Add the egg yolk mixture and whisk to combine. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in the vanilla extract.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the egg yolk mixture. Fold in the chocolate chips.
Spread the mousse over the cooled cake. Refrigerate for at least 4 hours before serving.
Notes
The cake can be stored at room temperature for up to 3 days. The mousse should be stored in the refrigerator for up to 5 days.
Nutrition
Each serving contains approximately 350 calories, 20 grams of fat, 40 grams of carbohydrates, and 6 grams of protein.
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