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Chocolate Mousse Cake

7/2/2023

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When you're birthday is a week after Father's Day - you get a single dual purpose cake.🤣
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It hardly seemed reasonable to make a big Father's Day cake (for 3 people) and another cake, a week later, for a birthday celebration.  I mean, I like cake as much as the next girl, but one should only consume so much cake in one week. 🎂  So instead of 2 separate desserts, we celebrated with a solitary spectacularly decadent edible creation halfway between the 2 events.  One cake + two signs = efficient baking. 😅 

​A decadent chocolate sponge cake layered with light, fluffy chocolate mousse and frosted with a cool and creamy chocolate buttercream is certainly a cake worthy of celebrating multiple events.  If you're a fan of chocolate - this cake is for you.  If you're not a chocolate fan ... what is wrong with you?  Just kidding.  (Sort of. 😂)
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Chocolate Mousse Cake
Mousse
8 ounces dark chocolate
5 Tablespoons butter
10 egg yolks, room temperature
1/4 cup sugar
4 egg whites, room temperature
1/2 cups heavy cream

Cake
2 1/2 cups flour
1 1/4 cups dutch process cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 1/2 teaspoons salt
5 eggs, room temperature
3 cups sugar
1 1/4 cups brewed coffee, room temperature
3/4 cup butter, melted
1 1/2 cups creme fraiche

Icing
6 cups powdered sugar
1 1/2 cups dutch process cocoa powder
2 1/4 cups butter, softened
1/2 cup heavy cream
2 teaspoons vanilla
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Melt butter and chocolate in double boiler for mousse.  Cool 10 minutes. 
Whisk together egg yolks and 2 T. sugar in stand mixing bowl.  Heat over double boiler to 160.
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Transfer to mixer and whisk 5 minutes.  
Fold yolk mixture into cooled chocolate.
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Beat egg whites until foamy.  Add 2 T. sugar and beat until stiff peaks form.  
In another bowl, beat cream until stiff peaks form.
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Fold egg white mixture into chocolate.  
Fold in whipped cream.  Cover and chill 8-24 hours. 
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Sift together flour, cocoa, baking soda and baking powder.  Whisk in salt. 
Whisk eggs until foamy - about 2 minutes. 
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Add sugar and beat another 5 minutes. 
Gradually add flour mixture, alternating with coffee and melted butter. 
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Add creme fraiche.  
Divide batter between 3 greased, parchment lined 9" round cake pans.
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Bake 25-30 minutes at 350.  
Remove cake from pans and let cool.
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Beat butter with paddle attachment for frosting for 2 minutes.  
Gradually add powdered sugar and cocoa and beat until just combined. 
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Beat in cream and vanilla.  
Place 1 cake layer on a cake circle.
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Pipe a 1" frosting border around the edge of cake layer.  
Spoon half of chocolate mousse into center.  
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Repeat with another cake layer,  frosting and mousse.  
Top with remaining cake layer and spread remaining frosting on top and sides of cake. 
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Ciao!
Click here for a printable version of this recipe
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