THE DISH: DARK CHOCOLATE MOUSSE CAKE WITH TIRAMISU CREAM

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 GIt'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!

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

ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips (if using) and make sure to stir your batter as you pour into your prepared pans to make sure chocolate chips distribute evenly among all 4 pans.

Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. For mine, 20 minutes was enough. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set them on a wire rack. Allow it to cool completely in the pan.

Make the Chocolate Mousse:

As the cakes cool, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20-second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose and stiff peaks. Pour in the chocolate mixture, and using a spoon or rubber spatula, gently fold together. Avoid over-mixing, which can thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. This recipe makes about 4 1/2 cups of chocolate mousse.

Baker's Tips:

days ahead of time. 2. When using the microwave to melt chocolate, add about 1/2 to 1 tsp of coconut oil to the chocolate.

Make the Tiramisu Cream Filling:

To make the filling, mix the cream cheese, mascarpone cheese, and sugar on mediumlow speed until combined. Do not mix on high speed or overmix, or the mascarpone cheese can begin to separate. Fold in the espresso. Set aside. In another mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. You know you've reached the correct consistency if you hold your bowl upside down and your peaks stay put. Slowly fold the whipped cream into the mascarpone cheese mixture; do not over mix. Set aside.

Assembling the Cake:

Assemble the cake layers before preparing chocolate ganache. When assembling the cakes, level the cakes first if needed using a large, serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1/2 cup chocolate mousse. Top with the 2nd layer and evenly cover the top with 1 1/2-2 cups of the tiramisu cream, depending on how thick you'd like your middle layer to be. Top with the 3rd cake layer, then spread another 1 1/2 cups chocolate mousse evenly on top. Top with the final 4th cake layer. Spread any remaining mousse, about a large spoonful, around the sides of the cake as a crumb coat. Run a bench scraper around the cake to smooth. Then refrigerate the cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.

Make the Chocolate Ganache:

heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil– that's too hot! Pour over chocolate. Let it sit for 2-3 minutes to soften the chocolate. With a metal spoon or small rubber spatula, stir very slowly until chocolate has melted and the mixture is creamy and smooth. The finer you chop the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. Once the ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake. Pour/spoon ganache on the chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Top with optional garnish such as fresh cranberries, fresh rosemary sprigs, or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving.

To Serve:

Cake can be served chilled or at room temperature. Storage: Cover leftover cake tightly and store in the refrigerator for 5 days.

Baker's Tips:

1. Make sure to use a high-quality chocolate baking bar. I used Ghirardelli chocolate baking bars for my recipe, but you can also use Bakers. 2. I used macadamia oil which is great for baking and adds additional flavor. Macadamia oil is also a healthier alternative to canola or vegetable. 3. For the best dark chocolate flavor in the cake, I used a blend of unsweetened natural cocoa powder (1/4 cup) and Hershey's "Special Dark" cocoa powder (1/2 cup). Do not use all Dutch-process cocoa powder. For best results, use 3/4 cup natural or the blend of "Special Dark." You can use either unsweetened natural or Dutch-process cocoa powder (Hershey's "Special Dark") in the chocolate mousse.