Decadent Chocolate Cake with Mousse Filling
Ingredients
Cake
- 3 eggs
- 5 tablespoons melted butter
- 5 tablespoons packed brown sugar
- 1/2 cup whole or plant-based milk
- 3 tablespoons cocoa powder
- 1 1/2 cups oat flour
- 1 tablespoon baking powder
Mousse
- 400 ml cream
- 400 grams 60% cocoa chocolate, chopped
Ganache topping (optional)
- 100 grams chocolate
- 100 grams cream
Preparation
Cake
Blend all liquid ingredients in a blender for about 3 minutes
Add dry ingredients except baking powder and blend until combined
Add baking powder and mix again
Grease a pan with butter and cocoa powder, then pour in the batter
Bake in a preheated oven for approximately 25 minutes
Mousse
Heat cream in a saucepan, stirring constantly (do not boil)
Place chopped chocolate in the blender
Pour the hot cream over the chocolate and blend until creamy
Let it rest until cooled
Assembly
Wash the pan used for baking the cake and line it entirely with plastic wrap
Cut the cake in half and place the first part at the bottom
Pour the mousse on top
Place the last part of the cake on top of the mousse
Refrigerate for 20 minutes until set
Remove the plastic wrap and serve
Ganache topping
Melt chocolate and cream in the microwave
Cover the cake with the ganache
