Prepare to be transported to a world of pure chocolate decadence with this show-stopping Chocolate Mousse Chiffon Cake that will make your taste buds dance with joy! Imagine a cloud-like chocolate chiffon cake so light it practically floats, topped with a rich, velvety chocolate mousse that melts in your mouth. This French-inspired dessert is not just a cake – it's a luxurious experience that combines the delicate airiness of a chiffon cake with the intense chocolate flavor that chocolate enthusiasts crave. Whether you're looking to impress guests or treat yourself to a sublime dessert, this recipe is your ticket to culinary bliss!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 10 servings
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1/2 cup of cocoa powder
- 4 large eggs
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of heavy cream for mousse
- 1/2 cup of chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.
- Separate the egg whites and egg yolks into two different large mixing bowls. Ensure the bowls are clean and free from any oil or grease.
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In another bowl, whisk the egg yolks with 1/2 cup of sugar until the mixture becomes pale and creamy. Gradually add vegetable oil and continue whisking until well combined.
- Gently fold the dry ingredient mixture into the egg yolk mixture, creating a smooth chocolate batter. Be careful not to overmix.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar while continuing to beat until stiff, glossy peaks form.
- Carefully fold the beaten egg whites into the chocolate batter in three stages, maintaining the airiness of the mixture.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, carefully remove from the pan.
- For the chocolate mousse, whip the heavy cream until stiff peaks form. Fold in melted chocolate and refrigerate for 30 minutes to set.
- Once the cake is completely cool, spread the chocolate mousse evenly over the top of the cake.
- Garnish the cake with chocolate shavings, covering the entire surface of the mousse.
- Refrigerate the cake for at least 2 hours before serving to allow the mousse to set and flavors to meld.
- Slice and serve chilled, enjoying the light, airy texture of the chiffon cake and rich chocolate mousse.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting, especially eggs. This helps create a smoother, more consistent batter.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and make sure there's absolutely no yolk present. Any fat can prevent the whites from forming stiff peaks.
- Folding is an Art: When incorporating egg whites, use a gentle folding motion with a spatula. Be patient and fold in thirds to maintain the cake's signature light texture.
- Don't Overbake: Check the cake a few minutes before the recommended baking time. A toothpick should come out clean, but the cake should remain moist.
- Cooling is Crucial: Allow the cake to cool completely before adding the mousse. This prevents the mousse from melting and ensures a perfect layered effect.
- Chill for Success: Refrigerate the cake for at least 2 hours before serving to allow the mousse to set and flavors to meld together perfectly.
- Garnish with Flair: Use a vegetable peeler to create elegant chocolate shavings for a professional-looking finish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 110mg
