A dreamy, silky, and chocolatey perfection with layers of coffee-infused mousse and rich chocolate cake.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup strong brewed coffee, cooled
1/2 cup buttermilk
2 cups heavy cream
1/4 cup powdered sugar
2 tbsp instant coffee granules
8 oz semisweet chocolate, melted and cooled
1 tsp unflavored gelatin
2 tbsp cold water
Instructions
1. Prepare the Crust:
Preheat oven to 350°F. Grease and line a 9-inch springform pan.
Whisk flour, cocoa, baking soda, and salt. In another bowl, mix sugar, oil, egg, vanilla, coffee, and buttermilk. Combine wet and dry ingredients, then pour into pan. Bake 25-30 minutes. Cool completely.
Sprinkle gelatin over cold water; let bloom. Warm briefly to dissolve. Whip cream with powdered sugar and instant coffee to soft peaks. Fold in melted chocolate and gelatin mixture.
Spread mousse over cooled cake. Chill at least 4 hours or overnight. Garnish with chocolate shavings before serving.