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It's that time of year again. Time for joyous holiday gatherings, toasty fireplace snuggles, hot cocoa, and amazing holiday treats and sweets! Whether you are cozying up with your favorite winter latte or celebrating among friends and family, this luxurious dark chocolate mousse cake with tiramisu cream is sure to ring in the holiday spirit with style. It features two layers of smooth whipped chocolate mousse and a soft creamy layer of tiramisu cream. This cake is as rich and luscious as it is silky and moist. Whether paired with a cup of hot cocoa, a white chocolate mocha latte, or your favorite dessert wine, this decadent cake is the perfect accompaniment to any holiday or family gathering. From my family to yours, may you have a joyous and blessed holiday season!
Dark Chocolate Mousse Cake with Tiramisu Cream By Rebecca Weaver
INGREDIENTS Cake: 1 and 3/4 cups all-purpose flour (spoon & leveled) 3/4 cup unsweetened natural cocoa powder 1 and 3/4 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder (optional) 1/2 cup macadamia oil (or canola or vegetable oil) 2 large eggs, at room temperature 3/4 cup full fat sour cream, at room temperature 1/2 cup buttermilk, at room temperature 2 teaspoons pure vanilla extract 1/2 cup hot water or coffee Optional: 1 cup mini or regular semisweet chocolate chips Chocolate Mousse: 1/2 cup hot water
1/4 cup unsweetened cocoa powder Two 4-ounce quality semi-sweet chocolate bars, finely chopped 2 cups heavy cream or heavy whipping cream 2 Tablespoons powdered sugar 1/2 teaspoon pure vanilla extract
Tiramisu Cream: 8 oz cream cheese, room temperature 16 oz mascarpone cheese, room temperature 1/4 cup sugar 1 cup heavy whipping cream, cold 1/2 cup powdered sugar 2 tsp vanilla extract 4 tbsp espresso, room temperature Chocolate Ganache: Two 4-ounce quality semi-sweet chocolate bars, finely chopped 1 cup heavy cream or heavy whipping cream Optional Garnish: fresh cranberries, fresh rosemary sprigs, or chocolate shavings
INSTRUCTIONS Preheat oven to 350°F. Grease four 8-inch cake pans, line with parchment paper, then grease the parchment paper. Baker's Tip: Parchment paper helps the cakes seamlessly release from the pans. Greasing the pans before lining them with parchment paper helps the paper stay in place.
Make the Cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld whisk or stand mixer fitted with a whisk attachment, mix the oil, eggs, and sour cream on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet
tallahassee woman | 18 | december 2021 • january 2022
