Ingredients for The Chocolate Mousse Cake That Fell From Heaven
- Milk
- Superfine Sugar
- Cornflour
- Egg Yolks
- Milk Chocolate
- 1 cup (2 sticks) unsalted butter, softened
- Vanilla
- Chocolate
- Strong Coffee
- All Purpose Flour
- 1 cup unsweetened Dutch-process cocoa powder
- Baking Powder
- ½ teaspoon salt
- 6 large eggs
- Vegetable Oil
- 1 cup buttermilk (or 1 cup whole milk + 1 tbsp lemon juice, let stand to thicken)
- Heavy Cream
- Corn Syrup
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How to Make The Chocolate Mousse Cake That Fell From Heaven
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost the top of one layer with the chocolate ganache.
- Carefully place the second cake layer on top, and pour or spoon the remaining ganache over the top, starting from the sides to prevent cracking. (Tip: To avoid cracking, gently pour the ganache over the edges of the top layer instead of directly in the center.)
- Allow the cake to stand at room temperature in a cool place, covered, for at least 2 hours before serving. The flavor will improve over time.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
277g
Fat
108g
Carbs
36g
