Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan.
8. In a double boiler or microwave-safe bowl, melt the chocolate chips until smooth.
9. In a large bowl, beat the heavy cream until stiff peaks form. Add the powdered sugar and vanilla extract and beat until combined.
10. Fold the melted chocolate into the whipped cream mixture until fully incorporated.
11. Remove the cooled cake from the springform pan and place it on a serving plate.
12. Spread the chocolate mousse mixture evenly over the top of the cake.
13. 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:
Preheat the oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 14g
Cholesterol: 90mg
Sodium: 270mg
Carbohydrates: 59g
Fiber: 3g
Sugar: 41g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted for buttermilk.
- Dark chocolate chips can be substituted for semisweet chocolate chips.
- Whipped topping can be substituted for heavy cream.
Variations:
- Add a layer of fresh berries or sliced bananas between the cake and the chocolate mousse.
- Top the cake with chocolate shavings or sprinkles.
- Substitute the chocolate mousse with a different flavor, such as vanilla or strawberry.
Tips and tricks:
- Make sure the cake is completely cooled before adding the chocolate mousse.
- Use a serrated knife to cut the cake for a clean cut.
- 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:
The cake does not need to be reheated.
Presentation ideas:
Serve the cake on a cake stand or platter. Top with fresh berries or chocolate shavings.
Garnishes:
Fresh berries, chocolate shavings, or whipped cream.
Pairings:
Coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of buttermilk to the batter.
- If the mousse is too runny, chill it in the refrigerator for 10-15 minutes before spreading it on the cake.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
The chocolate mousse cake was first popularized in the 1960s and 1970s as a decadent dessert for special occasions.
Flavor profiles:
Rich, chocolatey, and creamy.
Serving suggestions:
Serve the cake chilled.
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