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Chocolate Fudge Mousse Cake

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Ingredients

Chocolate chiffon
  • 2 cup cake flour
  • 1 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cup cocoa powder
  • 1/2 cup grapeseed oil
  • 5 cup egg yolks
  • 1 cup water
  • 2 teaspoon vanilla extract
  • 1 cup egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon cream of tartar
Chocolate mousse
  • 2 cup cake flour
  • 1 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cup cocoa powder
  • 1/2 cup grapeseed oil
  • 5 cup egg yolks
  • 1 cup water
  • 2 teaspoon vanilla extract
  • 1 cup egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon cream of tartar
  • 8 ounce bittersweet chocolate
  • 4 ounce bitter chocolate
  • 33/100 cup eggs
  • 1/2 cup yolks
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup egg whites
  • 1/2 cup sugar
  • 1 67/100 cup heavy cream

Preparation

Baking Directions:

For chocolate chiffonSift 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 mousseCombine 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 assembleLayer cake and mousse, alternating until you reach the top of your ring mold.

Dot cake with diced fudge.