Sinful Chocolate Mousse Cake Recipe

This sinfully delicious chocolate mousse cake recipe has not one, not two, but THREE decadent layers of sinful chocolate! Make it the highlight of your dinner party and your guests will think you bought it from an expensive bakery!

Chocolate Cake Base

1 1/4 ounces ground hazelnuts also known as hazelnut flour

1 1/2 ounces confectioners’ sugar

1/2 ounce cake flour

1/2 ounce cocoa powder

2 1/2 ounces whole eggs

1 3/4 ounces egg whites

1/4 ounce granulated sugar

1/2 ounce butter, melted

Mix together ground hazelnut, confectioners’ sugar, flour, and cocoa powder in a bowl.

Add whole eggs and mix until smooth and light.

Whip egg whites and sugar together until they form firm peaks.

Gently fold egg whites into the other mixture, being careful not to allow much air to escape.

Fold in the melted butter.

Line the bottom of a 9 inch spring-form pan with parchment, and brush the sides with more melted butter.

Pour cake batter into the pan, making sure it is evenly distributed.

Bake at 400 F for at least 10 minutes, until firm to the touch. Remove from oven and cool in the pan.

When pan is cool, brush the sides again with melted butter and line with strips of parchment

Chocolate Mousse Middle

1 pound bittersweet chocolate

4 ounces butter

6 ounces egg yolks

8 ounces egg whites

2 1/2 ounces granulated sugar

8 ounces heavy cream

Melt chocolate in the top of a double boiler or in a bowl placed in a hot water bath (be careful not to get water into the chocolate or it will seize)

Remove from heat and add butter, stirring until melted.

Add egg yolks and mix thoroughly.

Whip egg whites and sugar together until firm peaks form, then fold into the chocolate mixture.

Whip cream until firm peaks form and fold into the chocolate mixture.

Transfer mousse into the parchment-lined cake pan that contains the baked cake base, making sure it is evenly distributed.

Place pan in the freezer.

Chocolate Ganache Topping

8 ounces bittersweet chocolate

8 ounces heavy cream

2 ounces butter

Place cream in a pan over medium-high heat and bring just to a boil.

Add chocolate and butter, and remove from the heat.

Cover and allow to sit for 5 minutes.

Whisk contents together, and allow to cool for 10-15 minutes, or until the mixture starts to thicken and temperature is under 100 F.

Assembly

Take your cake pan from the freezer and pour ganache on top, making sure distribution is even

Place back into the freezer and allow everything to set, about 4 hours, though overnight would be ideal.

Remove from pan and slice

For a really professional touch sprinkle with confectioner’s sugar and use the leftover ganache as a sauce!

This Chocolate Mousse Cake recipe - Ooh la la! C'est magnifique!

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