Ingredients with Measurements:
-1 ½ cups all-purpose flour
-1 teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-2/3 cup cocoa powder
-1 cup (2 sticks) unsalted butter, softened
-2 cups granulated sugar
-4 large eggs
-1 teaspoon vanilla extract
-1 cup buttermilk
-1 cup semi-sweet chocolate chips
-1 cup heavy cream
-2 tablespoons powdered sugar
-1 teaspoon vanilla extract
-4 ounces semi-sweet chocolate, melted
-4 ounces white chocolate, melted
Special Equipment Needed:
-9-inch round cake pan
-Electric mixer
-Whisk
-Mixing bowl
-Spatula
-Measuring cups and spoons
-Parchment paper
-Small saucepan
-Small bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the flour mixture in three batches, alternating with the buttermilk, and beating until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before assembling the mousse.
10. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.
11. In a small saucepan, melt the semi-sweet and white chocolate over low heat.
12. Fold the melted chocolate into the whipped cream until combined.
13. Spread the mousse over the cooled cake.
14. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Calories: 590, Fat: 36g, Carbohydrates: 63g, Protein: 7g
Substitutions for Ingredients:
-Buttermilk: Substitute with 1 cup of milk and 1 teaspoon of white vinegar.
-Heavy Cream: Substitute with 1 cup of evaporated milk.
-Semi-Sweet Chocolate Chips: Substitute with dark chocolate chips.
-Semi-Sweet Chocolate: Substitute with dark chocolate.
-White Chocolate: Substitute with milk chocolate.
Variations:
-Add 1 cup of chopped nuts to the cake batter.
-Add 1 cup of chopped dried fruit to the cake batter.
-Add 1 teaspoon of instant espresso powder to the melted chocolate.
-Substitute the semi-sweet and white chocolate with flavored baking chips.
Tips and Tricks:
-Make sure to beat the butter and sugar together until light and fluffy.
-Be careful not to overmix the batter.
-Allow the cake to cool completely before assembling the mousse.
-Refrigerate the cake for at least 2 hours before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not recommended.
Presentation Ideas:
-Garnish with fresh berries and chocolate shavings.
-Dust with powdered sugar.
Garnishes:
-Fresh berries
-Chocolate shavings
-Powdered sugar
Pairings:
-Vanilla ice cream
-Whipped cream
-Fruit compote
Suggested Side Dishes:
-Fresh fruit salad
-Roasted vegetables
-Green salad
Troubleshooting Advice:
-If the cake is too dry, add a little more buttermilk.
-If the cake is too wet, add a little more flour.
Food Safety Advice:
-Keep all ingredients and utensils clean.
-Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Chocolate mousse cakes have been popular since the 19th century. The combination of chocolate and mousse is a classic French dessert that has been enjoyed for centuries.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a creamy mousse layer.
Serving Suggestions:
-Serve with fresh berries and a dollop of whipped cream.
-Serve with a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Sweet, Chocolatey, Creamy, Decadent