For Cake
- • 2 cups all-purpose flour
- • 1 ½ cups sugar
- • ¾ cup unsweetened cocoa powder
- • 1 ½ teaspoons baking soda
- • 1 ½ teaspoons baking powder
- • ½ teaspoon salt
- • ½ cup hot water
- • 1 teaspoon instant espresso coffee
- • 2 eggs, room temperature
- • 1 cup milk, room temperature
- • ½ cup Greek yogurt
- • 1 tablespoon pure vanilla extract
For Mousse Filling
- • ½ cup hot water
- • 4 tablespoons unsweetened cocoa powder
- • ½ teaspoon instant espresso coffee
- • 1 ½ cup bittersweet chocolate chips
- • 2 cups heavy cream, cold
- • 2 tablespoons sugar
- • 1/3 cup Nutella
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda and baking powder. Set aside.
- 3. In a small bowl, mix together water and instant espresso coffee. Set aside.
- 4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
- 5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
- 6. Meanwhile, let’s prepare the chocolate mousse filling.
- 7. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
- 8. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
- 9. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
- 10. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
- 11. Using a long serrated knife, slice the cakes horizontally into two equal layers. If your cakes got a small hump as pictured, just slice it off.
- 12. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight. Remove the springform sides. Cover the cake with chocolate ganache.
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