Ok, Heidi would not have a pic for this accidentally small, thick, gone to seed choco cake with mousse au chocolate & café, but I swear it was overwhelming delicious!
I am not a chocoholic, I am not an addicted like all my female fellows, I do not even once eat chocolate bars, but I do love this cake … even if it was almost melted because it does not love to be transported for one hour in the legroom of a heated car 😦
recipe for a 16 & a 20 diametre spring form pan
- 6 tbs butter, softened at room temperature
- 1/4 cup canola oil
- 1 cup sugar
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 1 tsp instant coffee
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 1 cup buttermilk
- 3 sheets of gelatin
- 3 eggs, size L
- 2 tbs butter
- 100 g chocolate 60% of cacao
- 1/2 cup sugar
- a pinch salt
- 1/8 tsp cream of tartar
- 1/2 cup cream
- 1 tsp coffee liquor
- 8 fresh hazelnuts, cracked
how to do
- preheat the oven to 180 degree Celsius & line the bottom of two round baking forms (16 & 20 diameter) with parchment paper& grease the inner rim of the form
- mix with a hand in a big bowl the canola & the butter
- add the sugar & mix till it’s fluffy
- add the eggs one by one & whisk after each
- add the vanilla, cocoa, coffee, baking powder, baking soda & salt
- mix until combined
- add half of the flour & the buttermilk, then the rest of the flour & the buttermilk
- beat the dough well until all is combined
- pour each into one of the two forms
- put them into the oven for about 30 min, the smaller one will be baked faster
- meanwhile soak the sheets of gelatin in accord with the package label
- divide the eggs
- melt the butter & chocolate in a small pot on the cooker
- leave to cool to handwarm
- beat in the yolks
- beat the gelatin into the choco mix
- beat the egg white until stiff
- beat in the sugar, salt & the cream of tartar
- beat the cream half stiff & add the cacao liquor
- stir 3 tbs of the beaten egg white in the choco mix
- to fold the rest of the beaten egg & cream in the choco mix
- put the mousse for minimum 2 hours into the fridge
- if you get the baking form out of the oven, let them cool for about 5 min
- remove the baking forms
- put the smaller form on the bigger baking base to cut an equal base & take the rest as crumble topping onto the upper mousse layer
- spread 2/3 of the mousse on one cake base & put the second base on the top
- spread the rest of the mousse on the second base
- top the mousse with the choco crumble
- deco the cake with some hazelnuts
look, smell & go for the show…
