Chocolate Mousse Cake
INGREDIENTS
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To make the cake:
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Preheat the oven to 350 degrees. Grease three 9" round cake pans. Line the bottom of each pan with parchment cut to fit. Grease the parchment, then flour the bottom and sides of each pan, tapping out the excess flour.
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2 cups All-Purpose flour (I used unbleached)
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2 cups granulated sugar
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3/4 cup cocoa powder (I used natural cocoa)
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1 and 1/2 tsp. baking powder
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1 and 1/2 tsp. baking soda
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3/4 tsp. salt
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1 cup milk (I used 2 percent)
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1 cup strong brewed coffee
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3/4 cup vegetable oil (I used canola)
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2 eggs, large
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In the large bowl of your mixer, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. All at once, add in the milk, coffee, oil, and eggs. Beat this mixture at medium speed just until smooth. The batter will be very thin. Pour it ev
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To make the mousse:
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Makes approximately 4 and 1/2 cups (which is a lot--you'll have some leftover!)
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1 envelope unflavored gelatin
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3 Tbsp. cold water
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1/4 cup boiling water
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder (use natural, or Dutch process, or a combo; I did the latter)
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3 cups heavy cream
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In a little bowl, soften the gelatin in the cold water, letting it stand undisturbed for two minutes. Add in the boiling water, and stir it slowly until the gelatin completely dissolves and no lumps are apparent. Set this aside.
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In another small bowl, combine the sugar and the cocoa well, with a fork or whisk.
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In a medium size mixer bowl, on medium speed, beat the heavy cream until it's quite foamy. Into this, gradually pour the sugar mixture and beat until it holds stiff peaks.
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Then, stir in the dissolved gelatin by hand, folding it in evenly (if you don't distribute the gelatin evenly through careful stirring and folding, the mousse will be thicker and firmer in some spots, and too soft in others). Cover the bowl with pals
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To make the chocolate icing:
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Makes approximately 3 cups (I had about 1/2 a cup of this leftover)
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1 cup granulated sugar
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1 cup heavy cream
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5 (1 oz. each) squares unsweetened chocolate
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1/2 cup and 2 Tbsp. unsalted butter (doesn't have to be softened)
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1 cup confectioner's sugar
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Combine the granulated sugar and the cream in a medium size heavy-bottomed saucepan. Carefully bring it to a boil over medium-high heat, then keep it on a low simmer for 6 minutes. Stir it often and watch it closely so it doesn't come to a full boil
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