So this cake is what I made for Valentine’s day this year. It took a while because there are 3 layers. The middle layer is pretty bitter, probably because I used unsweetened chocolate instead of bittersweet chocolate (Although i did add some sugar, I let the chocolate mixture cool for too long and so it got a bit chunky). However, the top layer is really sweet, so if you eat all 3 layers together, it’s delicious. It’s nice if you don’t like things that are really sweet.
This recipe makes 4 cakes using 3.5 inch diameter ramekins.
- 1/3 cup all-purpose flour
- 3 tablespoons cup unsweetened Dutch-process cocoa powder
- 1/3 cup sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons whole milk (I used half and half cream because I didn’t have milk at home)
- 2 tablespoons vegetable oil
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons water
- Preheat oven to 350 degrees. Place ramekins on a rimmed baking sheet, and coat with cooking spray (I greased the ramekin with butter); set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- 1 tablespoons cocoa powder, preferably Dutch-processed
- 3 tablespoons hot water
- 3 ounces unsweetened chocolate, finely chopped
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- pinch of table salt
- Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.
- Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon or pipe the mousse into the ramekins over the cooled cakes and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.
- 1/2 teaspoon powdered gelatin
- 1 tablespoon water
- 3 ounces (1/2 cup) white chocolate chips
- 1 cup cold heavy cream
- In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
Bottom Cake Layer recipe based on: http://www.marthastewart.com/317890/triple-chocolate-mousse-cake
Mousse Layer recipe based on: http://www.browneyedbaker.com/2013/09/12/triple-chocolate-mousse-cake-recipe/