Chocolate Mousse Cake

Prep time: 30 minutes

Baking time: 15-18 minutes

Resting time: 4 hours minimum or Overnight 

Ingredients: 

For the Cake Layer:

* 1cup Cake Flour 

* 1/2cup Granulated Sugar 

* 3tbsp Cocoa Powder, sifted 

* 1/2tsp Baking Soda 

* 1/3cup Water

* 6tbsp Canola Oil 

* 2tsp Vinegar (white)

For the Mousse Layer:

* 1cup + 2tbsp Dark Chocolate chopped 

* 1tsp Gelatin Powder 

* 2tbsp Water

* 1/2cup Granulated Sugar 

* 2cups Whipping Cream 

* 1 tsp Vanilla Extract 

For the Ganache Layer:

* 1/2cup Dark Chocolate chopped 

* 1/3cup Heavy Whipping Cream

For the Topping:

* 1cup Dark Chocolate chopped 

Directions:

1. Pre-heat oven to 350 degrees F. Grease a springform pan (8") with butter and line the bottom of the pan with a parchment paper. Grease parchment paper. Set aside. 

2. Combine the dry ingredients in a bowl, and whisk using a hand whisk, to remove any lumps. Add in the wet ingredients one at a time, whisking in between additions, and scraping down the sides and bottom of the bowl. 

3. Spoon batter into the prepared pan. Bake at 350degrees for 15-18 minutes. Cake will be ready when inserted toothpick comes out with some crumbs attached. Do not overbake or the cake will end up dry. Once baked, leave the cake in the pan to cool, on a wire rack. Do not unmold it. 

4. Make the chocolate mousse while the cake cools. First combine the gelatin and water in a bowl, and mix to combine. Set aside for 5 minutes to set. 

5. Using a double boiler system, melt the chocolate. Set aside to cool. 

6. Heat 1/4cup of the whipping cream and sugar in a pan, on medium heat. Take the mixture off the heat and add in the gelatin mix. Stir well to combine, and ensure gelatin dissolves in the cream mixture. Add the cream mixture to the melted chocolate. Whisk well to combine and set aside. 

7. In a stand mixer with whisk attachment, whip the remaining whipping cream (1 + 3/4 cup, until stiff peaks from. Add the vanilla extract and whip again on high for 1 minute.

8. Fold the whipped cream into the chocolate mixture gently. Once well combined by folding the mixture together, transfer into the springform pan over the cake. Leave in the refrigerator for 4 hours or overnight to set. 

9. Line a baking tray with parchment paper. To make the swirls and hearts, add the chocolate to the double boiler, and melt the chocolate. Leave the melted chocolate to cool for 15 minutes. Transfer the chocolate to a piping bag, and pipe the designs you require on the parchment paper prepared. Place the baking tray in the refrigerator or freezer to set the chocolate swirls. When the swirls are set, carefully remove them from the parchment paper. 

10. When the mousse has set (over night or after 4 hours), unmold the mousse cake from the sides of the springform pan. Transfer the cake to a wire rack with a wax paper beneath. 

11. Make the chocolate ganache by combining the whipping cream and chocolate in a heat safe bowl, and heating it in the microwave, in 20 second intervals. Whisk with a hand whisk in between heating. Whisk until smooth and glossy. Pour the ganache over the mousse cake starting with the middle, and letting the ganache pour over the sides. Leave to set for 10 - 15 minutes. 

12. When partially set, place the swirls and hearts over the top of the cake. Transfer the cake to a cake stand. 

NOTE: Leave in refrigerator until ready to serve.  

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