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Greek Chocolate Mousse Cake

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
150 min
SERVINGS
12 servings
Dessert Greek
Greek Chocolate Mousse Cake
Ingredients
  • 1 cup self-rising flour
  • 1/2 cup unsweetened cocoa powder
  • 5 eggs
  • 3/4 cup white sugar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1/4 cup water
  • 7/8 cup white sugar
  • 3 egg whites
  • 6 ounces bittersweet chocolate, chopped
  • 1 3/4 cups heavy cream, chilled
  • 1/3 cup heavy cream at room temperature
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
To prepare the cake pan, grease and flour it or line it with parchment paper.
3
Sift the flour and cocoa powder together in a bowl, setting them aside for now.
4
In another mixing bowl, combine the eggs and 3/4 cup sugar. Beat this mixture until it becomes very thick and almost doubled in volume, taking around three minutes to achieve.
5
Use a spatula to gently fold the sifted flour mixture into the egg and sugar mixture.
6
Carefully pour the batter into your prepared cake pan, making sure to fill it evenly.
7
Bake the cake in the oven until the top springs back when pressed lightly and a toothpick inserted into the center comes out clean, taking around 25 to 30 minutes.
8
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9
To make the simple syrup, combine 1/2 cup water and 3/4 cup sugar in a saucepan.
10
Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
11
Remove the pan from the heat and set it aside to cool slightly.
12
For the Italian meringue, combine 1/4 cup water with 7/8 cup sugar in a saucepan.
13
Bring the mixture to a boil, stirring constantly until the sugar has dissolved and the mixture reaches 240 degrees F (115 degrees C).
14
While the syrup is boiling, beat the egg whites with an electric mixer on a low speed until soft peaks form.
15
Increase the mixing speed to high and carefully pour the hot syrup into the egg whites between the beaters and the side of the bowl.
16
Continue beating on high speed until the meringue has cooled to room temperature.
17
Melt the bittersweet chocolate in a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
18
Remove from heat and allow it to cool until the chocolate is room temperature but still fluid.
19
Whip 1 3/4 cups cream until it reaches medium-stiff peaks.
20
Use a rubber spatula to fold the melted chocolate into the egg white meringue.
21
Add 1/3 cup room-temperature cream and mix gently until blended.
22
Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
23
To assemble the cake, split the sponge cake into two layers.
24
Set one cake layer on a turntable or plate and brush it well with the simple syrup.
25
Spread 1/3 of the chocolate cream on the cake and top it with the second cake layer.
26
Repeat this process by brushing the cake well with the simple syrup and spreading 1/3 of the chocolate cream on top.
27
Spread the remaining chocolate cream on the sides of the cake to complete it.
28
Refrigerate the cake until serving time.