Eggless Chocolate Mousse Cake Recipe
Nothing satisfies your sweet tooth quite like a rich and creamy chocolate mousse cake, and with this eggless recipe, you won't have to worry about any raw eggs or salmonella. This cake is a great option for those who have an egg allergy or just don't like the taste of eggs. The combination of the light and airy mousse, rich and moist cake layers, and creamy chocolate ganache make this a decadent dessert that's sure to please even the pickiest of eaters.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- For the mousse filling:
- 1 1/2 cups heavy cream
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- For the ganache topping:
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 1/2 cup semisweet chocolate chips
- 2 teaspoons vanilla extract
Instructions
Making the Cake
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the oil and sugar until light and fluffy. Then, add the buttermilk and vanilla, and mix until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before continuing.
Making the Mousse Filling
In a medium bowl, combine the cream, cocoa powder, and sugar. Beat with a hand mixer until stiff peaks form. Add the vanilla extract and mix until combined. Set aside.
Assembling the Cake
Place one of the cake layers on a cake stand or plate. Spread the mousse filling evenly over the cake layer. Place the second cake layer on top, and press down lightly. Set aside.
Making the Ganache Topping
In a medium saucepan, combine the cream and corn syrup. Heat over medium heat, stirring occasionally, until just barely boiling. Remove from heat and stir in the chocolate chips until melted and combined. Add the vanilla extract, and mix until combined. Allow the ganache to cool slightly before continuing.
Pour the ganache over the top of the cake, allowing it to drip down the sides. Allow the ganache to set before serving.
Nutrition
This recipe makes 12 servings. Each serving contains approximately 634 calories, 33 grams of fat, 80 grams of carbohydrates, and 6 grams of protein.
This cake is a great option if you're looking for a decadent dessert without the worry of raw eggs. The combination of the light and airy mousse, rich and moist cake layers, and creamy chocolate ganache make it a dessert that's sure to please even the pickiest of eaters. Enjoy!
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