Warm Bittersweet Chocolate Mousse Cake

Photo: Jo Ann

Ingredients

Ingredients for Chocolate Mousse:

1 1/4 cups heavy cream

7 ounces bittersweet chocolate, finely chopped

1/4 cup water

2 tablespoons granulated sugar

4 large egg yolks

Ingredients for Chocolate Cake:

2 cups granulated sugar

2 cups all-purpose flour

1/8 teaspoon salt

16 tablespoons (2 sticks) unsalted butter

1 cup water

4 tablespoons unsweetened, cocoa powder, sifted

1 teaspoon baking soda

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon vanilla extract

ingredients for Chocolate Fudge Sauce:

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons granulated sugar

1 tablespoon light corn syrup

1/2 cup heavy cream

2 tablespoons unsalted butter

Preparation

Directions for the Mousse:

In a large chilled bowl, using a handheld electric mixer, whip the heavy cream on high speed until soft peaks start to form when the beaters are lifted. Reserve the whipped cream in the refrigerator until needed.

Melt the chocolate in a double boiler over hot but not simmering water, stirring if frequently until it is free of lumps.

Combine the water and sugar in a small saucepan and bring to a boil. While the syrup is boiling, place the egg yolks in the 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the whisk attachment. Start whisking the yolks on slow speed. Gradually pour in the boiling syrup, increase the speed to high and whisk until the mixture is pale yellow and doubled in volume, about 5 minutes.

Slowly add the melted chocolate to the yolk mixture and whisk until it is well blended.

Using a rubber spatula, gently fold in the whipped cream in three batches, being careful not to deflate the volume by over folding. Reserve the mousse in the refrigerator until needed.

Directions to make Cake:

Place a rack in the middle of the oven and preheat it to 350 degrees. Butter the bottom and sides of 9x13-inch cake pan and lightly dust it with flour. Sift together the sugar, flour and salt into a large mixing bowl.

Place the butter and water in a medium saucepan. Sift in the coca powder and bring the mixture to a boil, using a wire whisk to remove any lumps. Pour the mixture over the dry ingredients and blend thoroughly.

Dissolve the baking soda in the buttermilk and add the mixture to the batter along with the eggs and the vanilla extract, blending thoroughly.

Pour the batter into the prepared pan and bake for 30 minutes or until the cake springs back to the touch and a toothpick withdraws cleanly. Let the cake cool.

Directions for Hot Fudge Sauce:

Place the chocolate, sugar and corn syrup in a large bowl.

Bring the heavy cream to a boil in a medium saucepan. Pour the boiling heavy cream over the chocolate, sugar and corn syrup. Using a wire whisk, blend the ingredients together until the chocolate has melted. Swirl in the butter, whisking to dissolve.

Assembly:

Turn the cooled cake out of the pan. I cut out round shapes, cutting each round horizontally to make two layers.

I also made additional whipped cream and filled between the two layer cake.

Place one mini-cake in the middle of a small plate and pour about 1/4 cup of the hot fudge sauce on top.

Using a rubber spatula, scrape the chilled mousse into a pastry bag fitted with a medium star tip and swirl a tall spiral on top of each cake.