Moist, scrumptious Chocolate Cake topped with a delicious layer of Mousse and Whipped Vanilla Frosting.
Servings : 16Servings
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Chilling Time 12 hourshrs
Total Time 13 hourshrs30 minutesmins
Ingredients
For the Cake
4tablespoonsunsalted butter
2teaspoonspure vanilla extract
⅓cupall-purpose flour
⅓cupunsweetened cocoa powder
4large eggs
⅔cupsugar
For the Mousse
10ounceshazelnut-flavored milk chocolate,chopped (you can also use regular chocolate chips)
1¼cupschilled heavy whipping cream
⅛teaspoonsalt
3tablespoonswater
hazelnut-flavored liqueur,such as Frangelico
For the Whipped Vanilla Frosting
1cupcold heavy whipping cream
1teaspoonpure vanilla extract
1tablespoonsugar
Instructions
For the Cake
Preheat oven to 350˚F.
Line the bottom of a 9-inch springform cake pan with parchment paper. Set aside.
Melt the butter in a saucepan set over medium heat.
Remove from heat and transfer the butter into a small metal bowl; whisk in the vanilla lightly and set aside.
In a medium mixing bowl, whisk together the flour and cocoa powder; whisk until incorporated.
In a separate large bowl, whisk the eggs and sugar until blended.
Pour water in a large skillet and bring to a simmer.
Place the bowl with the egg mixture in the skillet, constantly whisking until egg mixture is lukewarm, about 2 minutes.
Remove bowl from water.
Place the bowl with butter in the same skillet over low heat to keep warm.
Using an electric mixer, beat the egg mixture until cool and tripled in volume, about 5 minutes.
Sift 1/3 of the flour-cocoa mixture over the egg mixture and gently fold it in with a rubber spatula.
Fold in the remaining flour-cocoa mixture in 2 more additions.
Fold 1 cup of cake batter into the warm butter; fold until incorporated.
Using a rubber spatula, gently fold the butter-cake batter mixture into the remaining cake batter.
Transfer the batter to the previously prepared springform pan.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the top of the cake springs back slightly when gently pressed.
Remove from the oven; transfer the cake to a cooling rack and cool it completely inside the pan.
Remove the cooled cake from the pan and invert the cake onto the rack; remove the parchment and set the cake aside.
For the Mousse
Pour enough water into a large skillet to reach a depth of 1 inch; bring to a simmer.
Place the chopped chocolate in a metal bowl.
Remove simmering water from the heat and place the bowl with chocolate inside the skillet.
Stir until the chocolate is melted and smooth.
Remove the bowl from the water and let the chocolate cool down.
Using an electric mixer, beat the heavy cream and the salt in another bowl until very soft peaks form.
Whisk 3 tablespoons of water into the melted chocolate.
Slowly pour the whipped cream mixture and fold it into the melted chocolate just until incorporated. Set aside.
Brush the top of the chilled cake with liqueur.
Starting 1-1/2 to 2 inches from the edge of the cake, spread the mousse over the cake. Set aside.
For the Whipped Vanilla Frosting
In your mixer's bowl, combine chilled heavy whipping cream, vanilla and sugar; beat the mixture on medium-high until soft peaks form.
Pipe vanilla frosting around the empty edges of cake, pipe up to same height as the mousse.
Hazelnut-flavored milk chocolate: If you don't have any or can't find hazelnut-flavored chocolate, you can also use regular chocolate chips if you’d like.
Heavy whipping cream: The heavy whipping cream should be cold. Otherwise, it won’t hold volume as well, and you could end up with a flat chocolate mousse.
Hazelnut-flavored liqueur: Frangelico would be my top pick.
Baking: Don't overbake the cake. Check it early.
Cooling: Let the cake cool before adding mousse.
Mousse: Whip the cream to soft peaks, and don't mix it with hot chocolate. Wait for the chocolate to cool.
Resting: Let the cake set in the fridge.
Serving: Serve the cake at room temperature.
Cutting: Use a warm knife for clean slices.
Storing in the fridge: Put the cake in an airtight container or wrap it twice in plastic wrap. If cut, store slices in a single-layer container. Keep the cake in the fridge for up to 4 days.
Storing in the freezer: Allow the cake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. Store slices or the whole cake in a container. Keep in the freezer for up to 3 months. Defrost in the fridge before serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.