Chocolate Mousse Cake

Chocolate Mousse Cake

CAKE:

2 c sugar

1 3/4 c + 2 T flour

3/4 c cocoa powder

1/2 t baking powder

2 1/2 t baking soda

1 t salt

2 eggs

1 c buttermilk

1/2 c oil

2 t vanilla

1 c boiling water

MOUSSE:

4 egg yolks

1/4 c sugar

1 3/4 c heavy whipping cream, separated

1 1/4 c chocolate chips

3/4 c powdered sugar

1. Preheat oven to 350* and grease a bundt cake pan*.

2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Add eggs, buttermilk, oil, and vanilla and mix until well combined; stir in boiling water (batter will be thin) and pour into cake pan.

4. Bake for 50-55 minutes, until it passes the toothpick test.

5. Combine yolks, sugar, and 1/2 cup cream in double boiler and cook, whisking frequently, until it's thickened, expanded, and lightened in color, about 7-10 minutes. Remove from heat and set aside.

6. Microwave chocolate chips in 30 second intervals (you can start with a minute), until melted and smooth. Whisk chocolate into double boiler.

7. In a separate bowl, whisk remaining 1 1/4 cup cream with powdered sugar until stiff peaks form.

8. Fold 1/3 of the whipped cream into chocolate mixture until well combined; fold 1/3 of the chocolate mixture back into the whipped cream; fold remaining whipped cream back into the chocolate mixture.

*One 9x13 - bake for 35-40 minutes | two 9" round pans - bake for 30-35 minutes | cupcakes - bake for 22-25 minutes