Chocolate Mousse Mud Cake
A gorgeous and dense mud cake base topped with a smooth, creamy and easy chocolate mousse. This stunning chocolate mud cake is covered in mirror chocolate icing and is the best of decadence.
For the cake
- 2 large eggs
- ¼ cup (60 milliliters) hot water
- 3 ounces (85 grams) unsweetened chocolate, finely chopped
- 2 large egg yolks
- ¾ cup (150 grams) granulated sugar
- ¾ teaspoon of baking soda
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
- 2 tablespoons unsweetened Dutch cocoa powder
- 1 teaspoon of instant coffee granules
- 6 tablespoons unsalted butter, softened
- ¾ cup (97 grams) all-purpose flour
- ½ cup (120 milliliters) buttermilk
For the mousse
- 2 tablespoons of granulated sugar
- 1 tablespoon of water
- 1 ½ cups (360 milliliters) cold heavy cream
- ¾ teaspoon of powdered gelatin
- 6 ounces (168 grams) semi-sweet chocolate, coarsely chopped
For the ganache
- 1 tbsp unsalted butter
- ¾ cups (180 milliliters) heavy cream
- 9 ounces (252 grams) semi-sweet chocolate, coarsely chopped
Make the cake:
First, adjust the oven rack to the middle of the oven and heat to 350 ° F. Lightly grease and flour an 8-inch springform pan. Remove any excess flour.
Then, place the chocolate in a small heatproof bowl. Bring the water to a boil and pour it over the chocolate. Stir with a silicone spatula until chocolate is melted and smooth, about 2 minutes. Stir in the coffee beans and cocoa powder. (The chocolate will start to look more like a paste at this point.) Add ¼ cup of sugar and stir until thick and shiny, about 2 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar until light and fluffy. Stir in the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla. Add the chocolate mixture and mix well.
In a small bowl, combine the flour, baking soda and salt. Stir with a whisk. Add half the flour mixture to the chocolate mixture, followed by the buttermilk, stirring until incorporated. Add the rest of the flour mixture and mix until the dough is well combined.
Spread the dough in the bottom of the prepared pan, smoothing it around the edges with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let cool to room temperature in the saucepan on a wire rack.
Make the mousse:
In a small bowl, sprinkle the gelatin over the water, let stand 5 minutes. Place chocolate and sugar in a medium bowl. Bring ½ cup of cream to a boil in a small saucepan over medium-high heat.
Remove from fire; add the softened gelatin and stir until completely dissolved. Pour the cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Let cool to room temperature, stirring occasionally. The mixture will thicken slightly.
In the bowl of a stand mixer fitted with the whisk, whisk 1 cup remaining cream on medium speed until starting to thicken, about 30 seconds. Increase speed to high and whisk until soft peaks form, about 30 to 60 seconds.
Using a whisk, incorporate ⅓ of the whipped cream into the chocolate mixture. Use a rubber spatula to whisk the rest of the whipped cream into the chocolate mixture until no streak appears.
Pour the chocolate mousse into the pan over the chocolate cake. Smooth the top with an offset spatula. Return cake to refrigerator and refrigerate until set, about 2 hours.
Make the ganache:
Heat cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil.
Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
Spread the ganache on top of the layer of mousse and refrigerate until set. About 45 minutes.
Run a knife along the outside edge of the cake to loosen it from the pan and gently remove it from the pan. Serve with whipped cream or fresh berries. Happy Cooking Time.