Chocolate Mousse Bourbon Cake (Print Version)
# Ingredients:
→ Cake Mixture
01 -
¾ cup sugar
02 -
2 teaspoons vanilla extract
03 -
6 ounces chopped semisweet chocolate
04 -
3 large eggs
05 -
½ cup cocoa powder (unsweetened)
06 -
4 ounces (½ cup) unsalted butter
→ Whiskey Chocolate Mousse
07 -
8 ounces milk chocolate, chopped up
08 -
¼ cup powdered sugar
09 -
2 tablespoons hot water
10 -
2 tablespoons cocoa powder (unsweetened)
11 -
1½ cups heavy cream (whipped)
12 -
3 tablespoons bourbon
→ Chocolate Ganache Coating
13 -
18 ounces semisweet chocolate, chopped up
14 -
1½ cups heavy cream
15 -
2 tablespoons unsalted butter
# Instructions:
01 -
Set your oven to 375°F. Line an 8-inch springform pan with baking paper. Start by melting the butter with chocolate, then stir in sugar, eggs, vanilla, and cocoa. Bake for about 25 minutes, then let it cool down fully.
02 -
Combine hot water, bourbon, and cocoa powder in a small bowl. Melt the milk chocolate separately and mix it all together. Whip heavy cream with the powdered sugar until it's firm, then gently fold it into the chocolate mix. Spread it evenly over the cooled cake layer.
03 -
Heat butter with cream until it’s just boiling. Pour that over your chopped chocolate and let it rest for 5 minutes. Stir until silky smooth. For decorating later, set aside 1 cup to chill and firm, while the rest will go on the cake.
04 -
Take the cake from the pan. Use the soft ganache (left at room temp) to coat the cake’s surface. Pipe star shapes around the edges with the chilled ganache. Chill in the fridge for a minimum of 3 hours before enjoying.
# Notes:
01 -
Keep it in the fridge
02 -
Best made 1-2 days early
03 -
Has alcohol (bourbon)