Luscious chocolate mousse layer cake

Because good things are never too much, we keep on chocolate realm today, this time to share the wonders of the most amazing chocolate cake I have ever tasted. Well... now that I just wrote that last sentence, I instantly remembered Chef Jean George's chocolate molten cake... I think it is a draw in deliciousness and decadence. Can you name anything more decadent than a chocolate cake filled and covered with chocolate mousse?! Grrrrrr.....

This recipe is part of a book called "Absolutely Chocolate". The book joined our library this year when a dear friend of ours mailed it as a birthday gift for my husband. She knows us or what? It is a great book to learn most of the potentialities of chocolate and to indulge yourself into sweet happiness. 

This particular cake is something that will require time but it is not technically complicated. I can assure you that it pays off all the hard work. The key to success is "divide and conquer", since you have to make a cake and chocolate mousse. Start by the cake , though, since it will need time to cool completely. Ready for this adventure? Let's go!

Pre-heat the oven to 325ºF. Lightly grease a 9x2 inch round cake pan, cover the bottom with parchment paper, and flour the sides only. You can use vegetable oil or non-stick cooking spray to grease the pan.

Stiff 1.5 cups of flour (cake flour or all purpose), 6 tablespoons of unsweetened cocoa powder, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of table salt into a large bowl. Add 1cup of granulated sugar and whisk until well blended. In a small bowl (you can use a measure cup), put 1/4 cup of vegetable oil, 1 large egg, and 2 teaspoons of vanilla extract and mix well with a fork. Add the egg-oil mixture and then add 1 cup of water. Whisk until the dry ingredients are just moist (about 1 minute), scraping the sides of the bowl. Pour the cake batter into the prepared pan and bake, in the middle rack of the pre-heated oven, for 30 minutes. After that time, insert a pick into the center of the cake to confirm if it is cooked. If the pick comes out clean the cake is ready. Let it cook for 20 minutes. Then, grease a wire rack, invert the cake onto it, lift off the pan, take off the parchment paper, and let the cake cool completely (the cake can be wrapped in plastic and kept at room temperature for one day).

While the cake cools down completely, you can prepare the chocolate mousse. You can make whatever recipe for chocolate mousse you like. If you do not have any, you can do this one. It is fast and delicious. 

When you are done with the chocolate mousse, chill the cake briefly in the refrigerator to help cut neater layers. Set the cake, bottom side up, on a parchment-lined work surface. Cut the cake into 3 equal layers and set aside without separating the layers. If you happen to have chosen a bigger pan cake and you do not have how to cut 3 layers, cut only 2. There is no problem with that.

Take a large flat plate (the one where you will present your masterpiece) and flip the top cake layer (the bottom, in reality) upside down and center it on the plate. Take a generous portion of your mousse into the cake and spread it over uniformly. Flip the next cake layer on top of the mousse and press gently to level it. Repeat the previous step if you have 3 layers. If you only have 2 you are ready to cover the cake with chocolate mousse. Cover it as evenly as you can, not forgetting the sides. A knife can be a great ally for this job but you should find what best suits you. Decorate with shaved chocolate or chopped toasted nuts and jump into your nurturing, sweet reward.

This cake is fluffy and moist with the perfect amount of sugar. At the first bite, it creates one of those moments when only the sound of the silverware can be heard. Maybe some occasional "hum!", "wow"or "ah...", but not real words for sure. There is no need to say anything while eating this cake. Only after the first piece to say: "could you pass me another piece, please?". Decadently delicious. A truly epicurean experience.

Happy cooking and bon appetit!!