Recipe: Chocolate Fudge Mousse Cake
Ingredients
- Chocolate chiffon
- 2 cups cake flour
- 1 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups cocoa powder
- 1/2 cup grapeseed oil
- 5 egg yolks
- 1 cup water
- 2 teaspoons vanilla extract
- 1 cup egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- Chocolate mousse
- 8 oz. bittersweet chocolate
- 4 oz. bitter chocolate
- 1/3 cup eggs
- 1/2 cup yolks
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup egg whites
- 1/2 cup sugar
- 1 2/3 cups heavy cream
Preparation
For chocolate chiffon
Sift all dry ingredients very well.
Combine oil, yolks, water and vanilla extract, and whisk until smooth. Pour into dry ingredients, and whip until smooth.
Whip whites until frothy; add sugar and tartar, and continue to whip to a stiff peak, but not over whipped. Immediately fold whites into batter, and fold until evenly incorporated.
Spread onto sheet tray lined with parchment paper and bake for 10-15 minutes at 350 degrees F. Let cool and cut into two circles that will fit into cake ring.
For chocolate mousse
Combine the two chocolates and melt over a double boiler.
Meanwhile, in a mixer using the whisk attachment, whip the eggs and yolks on medium speed.
Place the heavy cream in a bowl and whisk to a soft peak. Combine the water and sugar, and cook to 240 degrees. Add whipped eggs, and whip for 3 more minutes. Combine all three components together until evenly incorporated.
To assemble
Layer cake and mousse, alternating until you reach the top of your ring mold. Dot cake with diced fudge.