Super Dark Chocolate Cake With Milk Chocolate Lavender Mousse

Recipe by sandraleegarth
READY IN: 1hr 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Position a rack in the center of the oven and preheat to 350°F.
  • Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans.
  • Sift together flour, cocoa, espresso, salt and baking soda.
  • In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes.
  • Gradually add oil and continue to mix until evenly combined.
  • Next, reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined.
  • Scrape down sides of bowl and mix until batter is smooth.
  • Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
  • For the Milk Chocolate Lavender Mousse.
  • In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form.
  • Transfer to a large bowl and refrigerate until ready to use.
  • In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips.
  • Remove the heat and let stand at room temperature until ready to use.
  • In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed.
  • Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer.
  • Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running.
  • Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature.
  • Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth.
  • Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.