Chocolate Mousse Cake
I am primarily a cookie baker, but once in a while I will try and pull off a cake. I made this chocolate mousse cake this weekend. It had multiple steps and some chilling and assembly time, but was worth the effort. A layer of chocolate mousse is sandwiched between two thin layers of chocolate, orange and toasted hazelnut cake, with more mousse piled on top...a chocolate glaze and chocolate shavings really puts cake this over the top. I served it sliced thinly with a scoop of coffee ice cream on the side. And I am wondering why my pants were snug Monday morning? This is a special cake perfect for a special occasion. Adapted from epicurious.com.
Ingredients
For the cake:
- 4 ounces bittersweet or semisweet chocolate, chopped
- 1/3 cup brown sugar, packed
- 2 tablespoons butter
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1/2 cup hazelnuts, toasted, husked, chopped
For the mousse filling:
- 5 ounces bittersweet or semisweet chocolate, chopped
- 3 ounces high-quality milk chocolate, chopped
- 1 1/2 cups chilled heavy whipping cream, divided
- 5 tablespoons butter, at room temperature
For the glaze:
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 4 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon butter, room temperature
- Large chocolate shards or curls (from 1 2-inch-thick 4-ounce piece bittersweet or semisweet chocolate)
- Additional toasted husked hazelnuts
Preparation
For the cake:
Pre-heat the oven to 325°F. Line a 13-inch x9-inch x 1-inch baking sheet or pan with parchment paper; butter the parchment. Combine the first four ingredients in a medium size bowl and melt in the microwave, stirring often to prevent scorching. Stir until melted and smooth, then stir in the salt (the mixture will be grainy).
Beat the eggs and 2 tablespoons sugar in another medium size bowl until pale, about 6 minutes; fold into the chocolate mixture. Fold in the flour, then the hazelnuts. Spread the batter evenly on the baking sheet. Bake until a tester inserted into the center comes out with a few moist crumbs attached, about 13 minutes (cake will be very thin). Transfer the pan to a rack. Cool the cake completely.
For the mousse filling:
Combine the chocolates in a medium size metal bowl. Bring 1 cup cream to simmer in a small saucepan; pour the cream over the chocolates and let stand for 1 minute. Stir until melted and smooth. Cover and chill the mixture until firm, about 2 hours.
Place the bowl with chilled chocolate mixture over a saucepan of barely simmering water until the mixture is partially melted (do not stir), about 5 minutes. Remove the bowl from over the water; add the butter to the bowl. Using an electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium size bowl until peaks form. Fold the whipped cream into filling.
For the glaze:
Bring the cream and corn syrup to simmer in a small saucepan. Remove from the heat. Add the chocolate; let stand for 5 minutes. Stir until smooth. Add the butter; stir until melted. Let stand until barely lukewarm but still pourable, about 10-20 minutes.
Line the sides of the cake with wax paper or foil on the platter to catch any glaze drips. Spoon the glaze over top of the cake, allowing the glaze to run down sides. Using an offset spatula, smooth the glaze over the sides. Mound the chocolate shards or curls over top and sides of cake. Garnish with hazelnuts, if desired. Refrigerate until the glaze is set, at least 2 hours. Remove the wax paper or foil prior to serving.
Note: This recipe can be made 1 day ahead. Cover and keep chilled. Use a sharp knife dipped in warm water to slice the cake neatly.
