If you are a chocolate lover (like me) you are going to DIE for this recipe. When I took this cake to the staff room at school, one of my coworkers said it was the best cake she had ever had. I brought three of these cakes in, and they were gone in a day. That’s gotta be a record somehow! Each layer of the mousse has a unique flavour. The bottom is a light, flourless chocolate cake with a hint of espresso. The espresso brings out the richness of the chocolate, so make sure that you don’t leave it out. The middle is melt in your mouth delicious.
This cake is time consuming, so make sure you have lots of time for each layer to set and/or cool as needed. You want it to be completely set before you cut it, or you won’t have the layers set enough for them to stay standing up. It’s definitely worth the effort, so don’t let the time turn you off.
- 7oz bittersweet chocolate (I used chips)
- 3oz butter (6 tbsp)
- 3/4 teaspoon espresso powder
- pinch of salt
- 4 eggs, separated
- 1/3 cup brown sugar (60g)
- 2 tablespoons cocoa powder
- 5 tablespoons hot water (75mL)
- 7oz bittersweet chocolate (I used chips)
- 1 1/2 cups cold heavy cream (whipping cream) (350mL)
- 1 tbsp granulated sugar (7g)
- 1/4 tsp salt
- 3/4 teaspoon unflavoured gelatin
- 1 tablespoon water (15mL)
- 6 oz white chocolate (I used chips)
- 1 1/2 cups cold heavy cream (whipping cream) (350mL)
Hey, new fan from Ethiopia here. I made your cake this past weekend. It took me a while to gather all the ingredients, and my top layer was runnier than yours but the cake turned out great and everybody loved it! Thank you for the receipe!
Hi Jen,
I had the same problem with the white chocolate mousse, when you add the whipped cream to the chocolate it seems to curdle and split. Could you please shed so light on why this is happening?
Thanks Narelle
I haven’t had that problem so I’m not sure why that happened for you.
Hey je! Your chin ale is amazing! I was wondering if I could leave the gelatine out for the top layer…
The top layer won’t set without the gelatin.
hi jen, im doing the cake today its tuesday nov. 23 and im doing it today coz i have to work tomorrow and i dont have time to do it, u think its gonna be good until thursday? i want to take it to my inlaws for thanks giving
This will last 2-3 days so I hope it’s still good for you!
Hey jenn..I prepared the cake and the top layer has this weird texture so to fix that I was wondering if I can put white chocolate ganache on top of it to smooth it out? Please reply I don’t have much time.
Since I don’t quite know what the problem is, I’m sure you can smooth it out with white ganache if you think that will be best. Good luck!
Hey Jenn.. I was wonderwondering if can add gelatin in the middle layer too.. Just to make it more stable.. Also can I add vanilla extract in the cake layer?
You can do both if you prefer, though you don’t need the additional gelatin. Have fun!
can I use something as a substitution for the espresso powder?
Hey Jen I was wondering wether the cocoa powder in the middle layer is the type of cocoa powder used in chocolate milk or is it the regular version that is usually used in cake?
The baking kind 🙂
Thank you jenn this cake is going to be my moms and mine birthday cake. :). I was also wondering if you were going to make devils food cake on your channle?
I already have…it’s a halloween video, but the recipe is there.
Oh okay thank you I will look for it then 🙂
Hi, I wanna try this recipe for the new years eve, what brand of whipping cream did you used? Thank you.
I buy whatever is on sale…and whatever my grocery store sells. There isn’t a lot of selection where I live.
Is it okay to bake it a day ahead of time before serving it?
Yes, just be sure to keep it in the fridge.
Jenn- What about more than 1 day? Can I make it 2-3 days ahead of time?
Thanks!
It only lasts for 2-3 days, so I don’t recommend that.
Hi
I’m a chocolate lover and I really love your blog and your channel on Youtube. You have a lot of amazing recipe. Will you think to come up a recipe for the Blackforest Cake? I found some of the video recipe on the internet but the way they used to explain the recipe was not straight forward.
I’ve got that cake on my list, so I’ll try and bump it up for you! Thanks for watching!
Do you just use expresso beans ground into expresso or are you using flavored expresso drink?
I used an instant powdered espresso for this recipe.
Could I use double cream instead of whipping cream? Are they the same?
Whipping cream has a milk fat percent of around 35%…so if the double cream is similar to that, I’m sure you could. Good luck.
iade this cake for father´s day. and my hubby loved it, not only him but also my daughter plus me! Thank you for sharing your recipe!
I’m so happy to hear that!! Thanks for including me in your husband’s special day!
Hi Jenn!
I made the cake and I really really really loved it!!! So i want to make it again 😉
But I’ve got a question: you need to mix the melted chocolate (for the two chocolate mousses) with some other ingredients. Does the chocolate have to be completely cooled before you mix it or is it no problem when it is still a bit hot?
You have some great recipes, I love them!
Thanks
I’m so glad you liked the mousse cake…I love it too! It would depend on what you were mixing in…nuts etc would be fine, but if you’re adding other chocolate pieces then allow the mousse to cool slightly.
is oz the same as ounce? who much is that in gram?
The abbreviation of ounce is oz. You can convert things here: http://cookiescupcakesandcardio.com/?page_id=3348