Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the mousse, melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth, then remove from heat.
- In a small saucepan, whisk together the egg yolks and sugar. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Gradually whisk the egg yolk mixture into the melted chocolate until well combined.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Pour the remaining 0.5 cup of heavy cream into the chocolate mixture and fold until just combined.
- Place the cooled cake layer back into the springform pan. Pour the chocolate mousse over the cake layer and spread evenly.
- Cover the cake and refrigerate for at least 2 hours, or until the mousse is set.
- Before serving, carefully remove the sides of the springform pan.
Nutrition
Notes
You can garnish the cake with chocolate shavings, fresh berries, or a dusting of cocoa powder.