The Black Tie Mousse Cake is a celebration of textures and tastes, combining rich, moist chocolate cake with a creamy mousse and silky chocolate ganache. This triple-layer delight is sure to satisfy any chocolate lover’s craving and add a touch of elegance to any dining table.Ideal for special occasions or as a weekend treat, this cake promises an unforgettable dessert experience. Each bite offers a harmonious blend of sweet and creamy layers, making it a perfect choice for anyone looking to indulge in a sophisticated, chocolatey dessert.
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Ingredients:
Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 teaspoon vanilla extract
1/2 cup boiling water
Mousse:
1 1/2 cups heavy cream
1 cup semi-sweet chocolate chips
Ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
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Directions:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add egg, buttermilk, vegetable oil, and vanilla extract to the flour mixture and mix until smooth.
Stir in boiling water until the batter is well combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the mousse, heat 1/2 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add 1 cup of chocolate chips, stirring until smooth. Let cool to room temperature.
In a large bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Fold in the cooled chocolate mixture.
Cut the cake horizontally into two layers. Place one layer on a serving plate and spread half of the mousse over it. Top with the second cake layer and spread the remaining mousse on top.
For the ganache, heat 1/2 cup of heavy cream in a small saucepan until it begins to simmer. Remove from heat and add 1/2 cup of chocolate chips, stirring until smooth. Let cool slightly, then pour over the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes | Kcal: 650 kcal per serving | Servings: 8 servings