Chocolate Mousse Cake
Author: adapted from Martha Stewart and Epicurious
  • [b]For the Cake:[/b]
  • 1/2 cup unbleached, all purpose flour
  • 1/2 cup corn starch
  • pinch cinnamon
  • 4 eggs, separated
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla
  • 1 tsp salt
  • [b]For the Mousse:[/b]
  • 1 1/4 cups whipping cream, chilled
  • 3/4 cups whipping cream, room temperature
  • 4 egg yolks
  • 3 tbsp sugar
  • 7oz chocolate (between 50 and 60% cocoa solids)
  • [b]For the Ganache:[/b]
  • 1 1/2 cups semi sweet (55%) chocolate chips
  • 1 cup whipping cream
  • 1 tbsp salted butter
  1. [b]For the Cake:[/b]
  2. Preheat oven to 350°F
  3. Butter and flour a round cake tin. Set aside.
  4. Combine the flour, cornstarch and a pinch of cinnamon. Set aside.
  5. Beat together the egg whites and 1/4 cup of sugar until they are stiff and fluffy.
  6. In another bowl combine the egg yolks, vanilla. Begin to beat together and slowly add 1/2 cup of sugar. Beat together for about 5 minutes until thick.
  7. Fold the egg whites into the egg yolk mixture until incorporated.
  8. Add the flour in 3 stages, thoroughly combining each time.
  9. Pour the batter into the prepared pan and bake for 35 – 40 minutes or until the edges are golden and pull away from the sides of the pan and a tester comes out of the middle clean.
  10. Cool completely before removing from the pan.
  11. [b]For the Mousse:[/b]
  12. Heat 3/4 cups whipping cream over medium heat. Remove just before it begins to boil. Cool for 2 minutes. Combine egg yolks, sugar and salt together in a bowl. Pour the hot cream in a slow, thin, steady stream into the egg yolk mixture. Stir constantly until all the hot cream has been added.
  13. Melt chocolate over a double boiler. Add to the cream mixture and mix until thoroughly combined. Set aside to cool until at least room temperature.
  14. Whip the chilled cream until it forms stiff peaks.
  15. Fold little by little into the chocolate mixture until all of the whipped cream has been added.
  16. Pour over completely cooled cake. Cover with plastic wrap and chill.
  17. [b]For the Ganache:[/b]
  18. Place the chocolate chips in a heat proof bowl.
  19. Heat the cream until simmering.
  20. Pour hot cream over the chocolate. Stir until the chips are beginning to melt.
  21. Add the butter while the chocolate is still warm.
  22. Stir until everything is melted and the mixture is smooth.
  23. Cool for a few minutes and pour over cake.