Description
A light and fluffy chocolate mousse layered over a moist chocolate genoise sponge, topped with a decadent chocolate ganache.
Ingredients
- 2 large eggs
- 1/4 cup granulated sugar (50g)
- 1/3 cup all-purpose flour (43g)
- 2 tbsp cocoa powder (12g)
- 1/8 tsp salt
- 1/2 tsp baking powder
- 300g semi-sweet chocolate, chopped
- 2 ½ cups heavy cream (600g); chilled and divided into 1 cup (240g) and 1 ½ cups (360g)
- 80g chocolate (dark, milk or semi-sweet)
- 1/3 cup heavy cream (80g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Beat the eggs and sugar together until pale and fluffy.
- Sift together flour, cocoa powder, salt, and baking powder and fold into the egg mixture.
- Pour the batter into the prepared pan and bake for about 20-25 minutes until the cake springs back when touched.
- Let it cool completely on a wire rack.
- Melt 300g of semi-sweet chocolate in a heatproof bowl over simmering water and allow to cool slightly.
- Whip 1 cup (240g) of heavy cream until soft peaks form and fold it into the melted chocolate.
- Slice the cooled sponge cake in half horizontally.
- Spread half of the chocolate mousse over one layer of the cake, top with the second layer, and spread remaining mousse on top.
- For ganache, heat 1/3 cup (80g) of heavy cream until simmering and pour it over 80g of chopped chocolate. Stir until smooth and pour over the mousse layer.
- Chill the cake in the refrigerator for at least 2-3 hours before serving.
Notes
Make sure to chill the heavy cream well for the best volume when whipped. You can decorate with chocolate shavings or fresh fruit before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French