Wow, first post for this blog. Can’t believe that I’m actually doing this. I do apologize in advance for the mediocre quality of photos, food photography is actually a lot harder than I expected it to be and this just renews my respect for all the other food blogs that I see on the internet!
Since this is the first post, a momentous event, it is only fitting that this post be about a special occasion too! A few days ago, my good friend celebrated his birthday and the cake that I made for him was this Chocolate Espresso Mousse Cake. His birthday party was held together with another friend of mine who also received a birthday cake of her own. Her cake…. did not exactly turn out the way that I had planned. As a result, there will not be a blog post about her cake, perhaps in the future when I finally dry my tears and decide to attempt the cursed recipe again. Let’s just say that having a cake’s mousse layer spill out like the goo monster is not exactly the prettiest sight for any baker.
Anyways, back to this cake. This Chocolate Espresso Mousse Cake was very easy to make and very satisfying to devour. Silky smooth in texture and sinfully rich as the flavours of chocolate and espresso dance together, this cake is a keeper for sure. I made a trial version of this cake a few days earlier in order to tweak out any imperfections and despite it not tasting as good as it did on the night of my friend’s birthday, my brother and father still ate 2 slices each in one setting. That’s how good this cake is.
I did make a few changes to the recipe though. I increased the espresso powder to 3 teaspoons instead of 1 since my friends and I could all use a little caffeine kick. Instead of coating the cake with the crumbs of the leftover chocolate sponge, I simply finished it with a chocolate ganache glaze and piped ganache swirls. The sides were decorated with dark chocolate and white chocolate sheets. If I were to make this again, I would probably experiment with adding a chocolate feuilletine layer in between the bottom chocolate sponge layer and the mousse layer in order to have a contrast in texture. Or perhaps even throw a handful of chocolate pearls into the mousse layer. This cake is extremely forgiving, so feel free to experiment!
Chocolate Espresso Mouse Cake
Recipe Adapted From: Tartelette
For the cake:
125ml cocoa powder
375ml all-purpose flour
5ml baking powder
5ml espresso powder
2.5ml baking soda
250ml warm water
1. Preheat oven to 325F. Prepare two 8-inch round baking pans by buttering the pans and sprinkling a fine layer of flour all around. Shake out the excess.Line the bottoms with parchment paper and set aside.
2. With a mixer, cream the butter and sugar together until light and fluffy. On a low speed, add in the cocoa powder and mix until combined. Add the eggs one at a time and make sure to beat well after each time so that they are fully incorporated. Add in the flour, baking powder, espresso powder and baking soda. Mix and at the same time, slowly add the warm water. Make sure that the batter is smooth.
3. Divide the batter between the two pans and bake for 30 to 40 minutes. If you insert a toothpick into the middle of the cakes, it should come out clean. Let the cakes cool to room temperature.
For the mousse:
6 oz chopped semisweet chocolate
62.5ml whole milk
15ml espresso powder
1 egg yolk
250ml heavy cream, cold
1. Create a bain-marie by placing a bowl over a pot of simmering water. Make sure that the bowl is not slipping out of place and does not touch the water.
2. Melt the chocolate, milk, espresso powder and butter together in the bowl. Remove from the heat and allow it to cool to a lukewarm temperature. Whisk in the egg yolk.
3. In a separate bowl, whip the heavy cream to a medium-peak consistency and fold this into the chocolate mixture.
1. In a springform pan, place one of the cake layers at the bottom as the base. Pour the mousse onto the cake and smooth out the top. Place the second cake layer on top of the mousse.
2. Refrigerate until the mousse is set (approximately one hour). Run a knife around the sides of the cake to remove the cake easily from the pan.
3. Glaze the cake with a chocolate ganache. Pipe little ganache swirls and decorate the sides with dark chocolate and white chocolate sheets.