Ingredients
Ingredients:
For the Cake Base:
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup whole milk
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/2 cup boiling water
For the Mousse:
1 1/2 cups heavy cream
12 oz semisweet chocolate, chopped
3 tbsp unsalted butter
2 tbsp sugar
2 tsp vanilla extract
Pinch of salt
For the Whipped Cream Topping:
1 cup heavy cream, chilled
2 tbsp powdered sugar
1/2 tsp vanilla extract
Garnish:
Chocolate shavings
Instructions
Directions:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
Mix the dry ingredients for the base in a large bowl. Add the egg, milk, oil, and vanilla, and beat until well combined. Stir in boiling water last. The batter will be thin.
Pour into the prepared pan and bake for 30-35 minutes.
For the mousse, heat 1 cup of cream until it begins to simmer. Pour over the chocolate and butter in a bowl, let it sit for 2 minutes, then whisk until smooth. Chill until the mixture is at room temperature.
Beat the remaining cream with sugar, vanilla, and salt until it forms stiff peaks. Fold into the chocolate mixture.
Once the cake has cooled, spread the mousse over the cake base and chill until set.
Beat the whipped cream topping ingredients until stiff peaks form and spread over the chilled mousse layer.
Garnish with chocolate shavings before serving.
Notes
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 3 hours (including chilling) | Kcal: 580 | Servings: 8