This chocolate mousse can be served alone chilled in individual champagne glasses for a small group of dinner party. For a large group, just put a bed of cake underneath, and you are ready to go.
Ingredients (8-inch cake):
1 1/4 cups cake flour, sifted
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
2/3 cup buttermilk
200 grams dark chocolate
150 ml whipping cream
4 tablespoons espresso
2 tablespoons rum
2 teaspoons granulated sugar
Preheat oven to 350F.
To prepare cake, grease an 8-inch springform pan, line bottom and side with parchment paper. Set aside.
Sift flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a standing mixer with paddle attachment, mix the butter until light and fluffy. Add sugar and continue mixing. Add eggs, one at a time. Continue beating for around 3 minutes. With the mixer on low speed, add the flour mixture and buttermilk alternate to butter mixture.
Pour the batter into the prepared pan.
Bake for 30 minutes, until a toothpick inserted in the centre of the cake comes out clean.
Let cool completely.
To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
Split the eggs and whip the egg yolks with the sugar till it becomes light and creamy. Add the melted chocolate, rum and espresso.
Put the cream in the bowl that came out of the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until it becomes one liquid.
Beat the egg whites until it becomes stiff and forms peak and add that to the chocolate mixture.
Pour the chocolate mixture onto the cool cake. Juggle the pan lightly to level the top.
Keep in the refrigerator overnight before serving. Sprinkle chocolate shaves on top if wanted.