Chocolate Mousse Cake

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{40 g} Makes 2

x 8" cake layers. 18 cupcakes. 24 flat/even cup cakes

Cupcakes 18-22m @ 350F/176C Cakes 40m @ 350F/176C

250 ml {63 g}

whipped cream

600 g

chocolate

125 g

sour cream/yogurt

454 g

Butter, softened

{450 g} 9

eggs (3 yolks left over) (4w,2y)(2w);(3w)

250 ml {135 g}

whole milk

Weigh mixing bowl Mix until foamy, add sugar slowly then mix for ~5m until ribbon stage.

{32 g} 2

egg yolks (L) ( reserve whites for italian butter cream), and separate (3 more whites for mousse, save yolks)

{200 g} 4

whole eggs (L)

200 g

Sugar

Meanwhile blend and reserve onto sheet or bowl

225 g

AP flour

7 g 1 1/2 tsp

baking soda

3 g 1/2 tsp

salt

In 1L measuring cup, heat water (2 min) and add cocoa.

120 ml {120 g}

water

24 g 4 TBL

cocoa

In small 500ml measuring cup, melt chocolate (~1-2m)then add to water,cocoa mix, scraping clean with spatula

113 g 3/4 cup

semi-sweet chocolate

In 1 L cup add butter and vanilla, whisk thoroughly.

169 g 1 1/2

s butter, softened

15 ml {13 g} 1 TBL

vanilla

Reuse 500ml cup and mix together

123 g

Yogurt/sour cream

120 ml {65 g}

Whole milk

To ribbon mixture add chocolate mixture. Then add and mix using mixer:

  1. 1/3 flour mixture

    1. 1/2 milk/yogurt

  2. 1/3 flour mixture

    1. 1/2 milk yogurt

  3. 1/3 flour mixture

Transfer to two floured/parchmented cake pans or muffin cups. (subtract mixing bowl weight and divide by two)

Bake @ 350F/176C for 40 minutes for cakes, 18-22 for cupcakes.

Unmold and cool. Freeze well wrapped 1 M

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