TIP: When working with chocolate, make sure all of your utensils/hands/anything that is going to come into contact with the chocolate, are bone dry.
This reason for this is because if your chocolate comes into contact with water, it is going to make the chocolate seize up. So in order to avoid tears, frustration, time wastage and chocolate wastage, please follow my one tip, even if you listen to nothing else I say.
So this particular cake is one of my mom’s favourites. Her birthday is coming up…which is not the reason I made it lol. A few days ago there was a slice of super yummy looking chocolate mousse chocolate cake in the fridge, which no one (not naming names) thought about sharing with me. Anyway, by the time I went to sneak some out of the refrigerator, it was all gone. All of it! 😥 I have been craving it ever since.
This cake is made up of 2 layers, a cake layer and a mousse layer. It is super easy to make as long as you follow the instructions. Oh and you are talking to the girl who once made brownies with the texture of chewing gum. I also once tried to make red velvet cake and I had no clue that you were supposed to cream butter and sugar. I just dumped all the ingredients in and stirred. I never lived that one down. But enough of my shenanigans and mishaps, to the cake:
For the chocolate layer (the first layer)
This is the heavier layer so it goes to the bottom of the pan:
- 7 ounces OR .44 pounds OR 198.45 grams semi-sweet or bitter sweet chocolate chips. I used Hersheys in mine because they were the only ones in grocery.
- 6 tablespoons OR 85 grams butter
- 1.5 teaspoons vanilla essence/extract
- 4 eggs separated into whites and yolks
- 1 pinch cream of tatar (optional)
- 1/3 cup brown sugar
- Combine your chocolate and butter in a DRY microwavable bowl.
- Set your microwave at 50% power level.
- Microwave in one minute intervals until the chocolate/butter combo has melted into a very thick but liquid consistency. You are going to stir the mixture with a DRY spatula after each one minute interval. The entire process takes like 2 minutes. Set aside to cool.
- When it has been cooled, add your egg yolks and vanilla to it and combine well and set aside.
- Now for the egg whites. You want soft peaks as your final product, however, because you have to combine it with the sugar there is a process…an easy peasy one however so don’t worry.
- Beat your egg whites and when they have started to become frothy, add half the sugar and the cream of tatar. Beat for about 45 seconds or so again and then add the remaining sugar. As I mentioned before, you want soft peaks so your mixture should look like this:
- It should be firm enough to coat your whisk but soft enough that the peak flips over when you hold the whisk up. If the mixture is any way runny, that means you haven’t beaten it enough so go back and whisk until you achieve the look of the one in the pic.
- Take 1/3 of your egg white/sugar combo and fold (not mix) it into the chocolate mixture. If you mix it all the air comes out and you defeat the purpose of the previous step.
- Once you have folded that in, add the rest of your egg whites and fold it until everything is combined.
- Add the mixture into a 9 inch greased baking pan and bake for 20 to 25 minutes on 325 degrees F.
- Allow the cake to cool completely. I stuck mine in the freezer and went and had dinner.
The mousse layer
Once your cake is sufficiently cooled it is ready for the mousse layer.
- 1.5 cups whipping cream. I used to be a stickler for the Elle y Vire brand until I realised the Emborg brand (which annoyed me at first) does a better job of holding up, but you use whatever brand your little heart desires and don’t mind me.
- Btw, once my first layer was done, I washed my whisk and bowl and dried them off and stuck them in the freezer together with my whipping cream to get even better end results.
- 1 tablespoon sugar
- 7 ounces OR .44 pounds OR 198.45 grams semi-sweet or bitter sweet chocolate chips.
- 5 tablespoons hot water
- 2 tablespoons cocoa powder
- 1 heaping pinch of salt
- 1 tablespoon granulated sugar
- Put your chocolate into a DRY microwavable bowl.
- Set your microwave at 50% power level.
- Microwave for one minute intervals until the chocolate has melted into a very thick but liquid consistency. You are going to stir the mixture with a DRY spatula after each one minute interval. The entire process takes like 2 minutes. Set aside to cool.
- Mix your hot water and hot chocolate together and allow it to cool.
- Take your whipping cream, your bowl and your whisk out of the freezer.
- Add your whipping cream, sugar and salt to your frozen bowl and whisk until you have peaks that are in between soft and stiff peaks…kinda like the look for the egg white ones only slightly less soft.
- Add your cocoa powder and water mixture to your chocolate and combine. If it starts to look a little coagulated, relax, you haven’t done anything wrong, it is supposed to look that way as water is supposed to make chocolate seize up.
- Take 1/3 of your whip cream/sugar/salt combo and fold (not mix) it into the chocolate mixture. If you mix it all the air comes out and you defeat the purpose of the previous step.
- Once you have folded that in, add the rest of your whipped cream mixture and fold it until everything is combined.
- Layer the whipped cream mixture onto your baked layer. Make sure you do it nice and evenly and level it off at the top. No one wants an ugly cake.
- Chill for a few hours until set.
Until next time.