Although rich, bittersweet, and decadent, this cake is airy and light in texture. Like a cello concerto in the clouds. It's not difficult to make (surprisingly), especially because this mousse is a no-egg recipe with only four ingredients. I hope you enjoy making this as much as I do!
Chocolate Cake
Ingredients:
2/3 cup dark cocoa powder
1 cup hot strong coffee
1/2 cup coconut oil, melted and cooled
2 cups granulated sugar
2 eggs, room temp
1 cup buttermilk (or 1 cup whole milk + 1 Tbsp vinegar)
1/2 cup unsweetened apple sauce
2 tsp vanilla
1 3/4 cup all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
Chocolate Mousse
Ingredients:
1 cup heavy whipping cream
4 Tbsp dark cocoa powder
6 Tbsp powdered sugar
2 tsp vanilla extract
Raspberry Sauce
Ingredients:
1 pint fresh raspberries (frozen will work also)
1/4 cup granulated sugar
Chocolate Cake
Steep cocoa in hot coffee for 5 minutes. Whisk oil and sugar on medium-high until well combined. Add eggs and whisk again until well combined. Add buttermilk, cocoa-coffee mixture, and vanilla. Sift together remaining dry ingredients and then add to batter, whisking until just combined. Bake on parchment-lined cake pans for 28-35 minutes at 350 degrees F (check after 28 minutes in case your oven runs hot). Chill in the fridge at least 4 hours.
Chocolate Mousse
Combine ingredients and whip on high until stiff peaks form. WATCH CLOSELY and stop whipping the moment the cream becomes stiff otherwise it will split (become lumpy). Chill your mixing bowl and whisk in the freezer or fridge first if you can. Store in airtight container in the fridge.
Raspberry Sauce
Bring to boil over med-high heat raspberries and sugar. Simmer for 5-8 minutes until desired consistency is reached (the longer you simmer the thicker and more concentrated the sauce). Store in an airtight container in the fridge at least 4 hours.
Assembly
Level the tops of your cake layers with a serrated knife. Smooth raspberry sauce on first layer, then add a layer of mousse. Add second cake layer. Cover cake with mousse and smooth with offset spatula. Cover top of cake with raspberry sauce and then decorate with fresh raspberries. Chill in the fridge until serving time.
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