Bourbon Chocolate Mousse Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
6 ounces semisweet chocolate, chopped
02 -
4 ounces (½ cup) unsalted butter
03 -
¾ cup sugar
04 -
3 large eggs
05 -
2 teaspoons vanilla extract
06 -
½ cup unsweetened cocoa powder
→ For the Bourbon Chocolate Mousse
07 -
2 tablespoons unsweetened cocoa powder
08 -
2 tablespoons hot water
09 -
3 tablespoons bourbon whiskey
10 -
8 ounces milk chocolate, chopped
11 -
1½ cups heavy whipping cream
12 -
¼ cup confectioner's sugar
→ For the Ganache
13 -
1½ cups heavy whipping cream
14 -
2 tablespoons unsalted butter
15 -
18 ounces semi-sweet chocolate, chopped
# Instructions:
01 -
Preheat oven to 375°F. Prepare 8-inch springform pan with parchment. Melt chocolate and butter, then mix in sugar, eggs, vanilla, and cocoa powder. Bake for 25 minutes and cool completely.
02 -
Mix cocoa powder, hot water, and bourbon. Melt chocolate separately and combine with cocoa mixture. Whip cream with sugar until stiff, then fold into chocolate mixture. Spread over cooled cake.
03 -
Bring cream and butter to boil. Pour over chopped chocolate and let stand 5 minutes. Stir until smooth. Chill 1 cup for decoration, use rest to cover cake.
04 -
Remove cake from pan. Cover with room temperature ganache. Pipe chilled ganache stars around edge. Refrigerate at least 3 hours before serving.
# Notes:
01 -
Must be kept refrigerated
02 -
Can be made 1-2 days ahead
03 -
Contains alcohol (bourbon)