What a mouthful. Literally and figuratively.    

I made this cake on Saturday to celebrate Jon’s birthday with his parents who were in visiting.  I only had from about 2:30 in the afternoon until dinner time to get it made, and I was thrilled with how quickly it came together, despite the somewhat daunting recipe.  Carrie (yes, Carrie from Fields of Cake again) hooked me up with this recipe after my distress post looking for a similar type of cake…so thanks again, Carrie!

While it was certainly delicious and chocolate chocolate chocolate, it may have been a little too much.  I think if I make it again (I will) I will use more milk chocolate.  This time, I used mostly all dark chocolate, as it’s what I had on hand.  Milk chocolate may be the way to go.  As you can see in the pictures, I did a top layer of sweetened whipped cream on top of the mousse just to lighten it up a bit.  It really was a pretty cake, and very impressive to look at.  I can see it being made in a couple of 6 inch rounds and stacked super tall – now THAT would be an attention getter.  Next time.

Chocolate Genoise Mousse Cake

adapted from a Godiva recipe

Chocolate Genoise:
1/2 cup all-purpose flour
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
pinch of salt
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
Chocolate Mousse:
9 oz. Chocolate, coarsely chopped(I used mix of dark & milk)
1/4 cup Godiva Liqueur
2 tablespoons canola oil
2 teaspoons vanilla extract
1 1/4 cups heavy cream
Ganache:
7 oz. Dark Chocolate, coarsely chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3/4 cup heavy cream

Whipped Cream Topping:
1/2 cup confectioners sugar
1 teaspoon vanilla extract
3/4 cup heavy cream

Make the chocolate genoise:

1. Preheat oven to 350°F. Lightly butter bottom of 9-inch springform pan and line with parchment paper.
2. Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
3. Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed. Add flour all at once, folding until just combined. Pour batter into prepared pan. (NOTE: I was bad at following directions. Be SURE to beat those eggs until they are tripled, and only mix in the flour until JUST combined.  otherwise, you will have a dense cake instead of the fluffy one you want…although the dense cake is still delicious.)
4. Bake for 30 to 35 minutes or until cake springs back when touched lightly. Cool completely in pan on wire rack.

Make the milk chocolate mousse:

1. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Add Godiva Liqueur, oil and vanilla, stirring to combine. Cool to room temperature.
2. Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed. Gently fold whipped cream into chocolate mixture.

Assemble the cake:

Loosen genoise from pan, using a knife. Remove side of springform pan. Carefully remove paper. Cut cake horizontally into two equal layers. Place one layer cut side up in bottom of springform pan. Spread half of the mousse on cake. Place top layer on mousse and spread with remaining mousse. Cover and refrigerate for 2  hours or until mousse is set.

Make the Whipped Cream:

Beat the heavy cream until soft peaks form, then add vanilla and confectioner’s sugar and continue to beat until fluffy. Add to top of the cake with piping bag if you have one.

Make the ganache:
Place chocolate, corn syrup and vanilla in bowl. Heat heavy cream in saucepan over medium heat to a simmer. Pour over chocolate mixture. Let stand 30 seconds. Stir until smooth and let cool.  Once cool, ice the sides of the cake.  Using a piping bag, drizzle lines and swirls on the top of the cake for decoration.