Description
A luscious, layered dessert featuring a rich chocolate cake base, airy mousse center, and glossy ganache topping. Perfect for celebrations or an indulgent treat.
Ingredients
Scale
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup semisweet chocolate, chopped (for mousse)
1 tablespoon unflavored gelatin
2 tablespoons water (to bloom gelatin)
1 1/2 cups heavy cream (1 cup for mousse, 1/2 cup for ganache)
1/2 cup semisweet chocolate, chopped (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a springform pan.
- In a bowl, whisk cocoa powder, flour, sugar, and salt. Add melted butter and eggs, mix until smooth.
- Pour into prepared pan and bake 20-25 minutes. Cool completely.
- Bloom gelatin in water for 5 minutes, then gently heat to dissolve.
- Melt 1 cup semisweet chocolate, let cool slightly. Stir in gelatin and vanilla.
- Whip 1 cup heavy cream to soft peaks. Gently fold into chocolate mixture.
- Spread mousse over cooled cake layer. Chill for 4 hours.
- Heat 1/2 cup heavy cream until simmering. Pour over remaining chopped chocolate.
- Stir to create smooth ganache. Cool slightly, then pour over mousse.
- Chill 1-2 more hours. Run knife around pan edge and release. Slice and serve.