Silky Chocolate Mousse Cake for True Chocolate Lovers
By Whisk Takers
Community Score: 50% | 16.9K views | 4mo
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Chocolate Cake Layer - Flour — 1 cup (130 g) - Baking powder — ½ tsp (2–3 g) - Baking soda — ½ tsp (3 g) - Unsweetened cocoa powder — 2 heaping tbsp (30 g) - Sugar — ¾ cup (150 g) - Salt — a pinch - 1 large egg - Vegetable oil — ¼ cup (60 ml) - Milk — ½ cup (120 ml). Buttermilk works best. - Hot coffee or water — ½ cup (120 ml) Baking instructions: - Use an 8-inch or 9-inch pan. - Bake at 350°F (175°C) for about 30 minutes. - Check doneness with a toothpick — it should come out clean. - Let the cake cool slightly before removing it from the pan. - Before assembling the cheesecake, the cake must be completely cooled to room temperature. A warm cake will melt the mousse and ruin the structure. Chocolate Mousse * Dark chocolate — 3 bars (10.5 oz / 300 g total) * Cream cheese — 2 blocks (16 oz / 450 g), at room temperature * Sugar — ¼ cup (40 g) * Heavy cream — 1 cup (240 g), cold Important notes: - Both the eggs (if using) and cream cheese must be at room temperature so they blen
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