Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat together oil and eggs until well combined. Add milk and vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan.
7. In a double boiler, melt the chopped dark chocolate until smooth. Let it cool to room temperature.
8. In a large bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract and beat until stiff peaks form.
9. Fold the cooled melted chocolate into the whipped cream until well combined.
10. Remove the cooled cake from the pan and place it on a serving plate.
11. Spread the chocolate mousse over the top of the cake.
12. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Refrigerator temperature: 40°F
Serving size:
8-10 servings
Nutritional information:
Calories: 470
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 300mg
Carbohydrates: 53g
Fiber: 3g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with canola oil or coconut oil.
- Dark chocolate can be substituted with milk chocolate or semi-sweet chocolate.
Variations:
- Add 1/2 cup of chopped nuts to the cake batter for added texture.
- Add 1 teaspoon of instant coffee powder to the cake batter for a mocha flavor.
- Top the chocolate mousse with fresh berries or whipped cream.
Tips and tricks:
- Make sure the melted chocolate is cooled to room temperature before folding it into the whipped cream.
- Use a serrated knife to cut the cake for clean slices.
- Chill the cake for at least 2 hours before serving to allow the mousse to set.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the cake chilled.
Presentation ideas:
- Dust the top of the cake with cocoa powder before serving.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is undercooked, bake it for an additional 5-10 minutes.
- If the cake is overcooked, it will be dry. Make sure to check it with a toothpick before removing it from the oven.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent the growth of bacteria.
Food history:
- Chocolate mousse cake originated in France in the 18th century.
Flavor profiles:
- Rich
- Chocolatey
- Creamy
Serving suggestions:
- Serve the cake as a dessert after a dinner party or special occasion.
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Taste: Rich, Creamy, Chocolatey, Sweet, Decadent