Chocolate Mousse Cake with Kahlua
A different version, close to Kimberly's birthday cake.
Ingredients
Base Layer
- 6 oz semi-sweet chocolate
- 2 oz unsweetened chocolate
- 6 oz butter
- 3 egg yolks
- 2 Tbsp Kahlua
- 1 tsp vanilla
- 3 egg whites
- ¼ cup sugar
Mousse Layer
- 6 oz semi-sweet chocolate
- 2 oz unsweetened chocolate
- 6 oz butter
- 3 eggs, separated
- 2 Tbsp Kahlua
- 1 tsp vanilla
- ¼ cup sugar
- 1 cup heavy cream
Decoration
- 1 cup cream
- 1 Tbsp sugar
- chocolate curls
Instructions
Base Layer
- Preheat oven to 350F. Line bottom of 8" springform with foil.
- Melt chocolate and butter in microwave. Cool to room temperature. Add yolks, kahlua, and vanilla to COOLED chocolate mixture and whisk until blended.
- Beat egg whites until frothy. Gradually add sugar and continue beating until whites are stiff but not dry.
- Add 1/3 egg whites to chocolate mixture and whisk lightly to combine. Add remaining egg whites and whisk until blended.
- Spread chocolate mixture into lined cake pan.
- Bake cake base 18-20 minutes (cake will rise and then fall). Cool to room temperature.
Mousse Layer
- Melt chocolate and butter in microwave. Cool to room temperature.
- Add yolks, Kahlua, and vanilla to COOLED chocolate mixture and whisk until blended.
- Beat egg whites until frothy. Gradually add sugar and continue beating until whites are stiff but not dry.
- Add 1/3 egg whites to chocolate mixture and whisk lightly to combine. Add remaining egg whites and whisk until blended.
- Whip cream and fold into COOLED chocolate mixture.
- While base is still in the pan, spread mousse on top of base. Refrigerate until firm.
Decoration
- Remove cake from pan and place on cake board, mousse side up.
- Top with whipped cream and pipe rosettes around top border.
- Decorate center of cake with chocolate curls. Dust lightly with powdered sugar.