Chocolate Mousse Layer Cake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 3/4 cup (95g) all-purpose flour
02 - 2 tablespoons cornstarch
03 - 1/4 cup (25g) dutch process cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon kosher salt
07 - 1/2 cup (100g) fine granulated sugar
08 - 1/2 cup (105g) dark brown sugar, packed
09 - 1/2 cup (112g) vegetable or olive oil
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1/2 cup (120g) sour cream
13 - 1/2 cup (120g) hot coffee

→ Cake Soak

14 - 1/2 cup (120g) hot coffee
15 - 1 tablespoon dutch process cocoa powder

→ Chocolate Mousse

16 - 7 oz 70% dark chocolate, chopped
17 - 7 oz milk chocolate, chopped
18 - 3 large eggs, separated
19 - 3 tablespoons water
20 - 1 1/2 teaspoons unflavored gelatin
21 - 1 3/4 cups heavy cream, divided
22 - 1/2 teaspoon cream of tartar
23 - 1/4 cup (50g) granulated sugar

→ Ganache

24 - 6 oz 70% dark chocolate, chopped
25 - 3/4 cup (180g) heavy cream

# Instructions:

01 - Mix dry and wet ingredients separately, combine and bake in springform pan at 350°F for 25-30 minutes
02 - Level cooled cake, line pan with acetate or parchment. Soak cake with coffee-cocoa mixture
03 - Melt chocolates, mix with egg yolks. Combine with gelatin-cream mixture. Fold in whipped cream and meringue
04 - Pour mousse over cake, chill 4 hours or overnight
05 - Make ganache, pour over set mousse. Chill 30 minutes before serving

# Notes:

01 - Can use gluten-free baking flour
02 - Parchment paper can substitute for acetate
03 - Needs overnight chilling for best results

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