Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Today we're making the most delightful chocolate mousse cake—rich, creamy, and absolutely irresistible. Follow this recipe step by step for perfect results every time! Chocolate Cake Layer: - Flour – 1 cup (115g) - Baking powder – ½ tsp (2-3g) - Baking soda – ½ tsp (3g) - Unsweetened cocoa powder – 2 heaping tbsp (30g) - Sugar – ¾ cup (150g) - Salt – pinch - Egg (large) – 1 - Vegetable oil – ¼ cup (60ml) - Milk (ideally buttermilk, or milk + ½ tbsp lemon juice/vinegar) – ½ cup (120ml) - Hot water – ½ cup (120ml) Coffee Syrup: - Water – ¼ cup (60ml) - Sugar – 2 tbsp (25g) - Instant coffee – 1 tsp Chocolate Mousse: - Dark chocolate (70% cocoa) – 7 oz (200g) - Heavy cream (for ganache) – 1⅓ cups (320ml) - Heavy cream (cold, whipped separately) – 1 cup (240ml) - Sugar – 1 tbsp (12g) Chocolate Glaze (Optional): - Dark chocolate – 3.5 oz (100g) - Vegetable oil – 1 tbsp (15ml) Optional for Decoration: - Cocoa powder for dusting 📌 Important Baking Tips: - Pan size: 8-inch (20cm) springform pan - Baking temperature: 350°F (175°C) - Baking time: approximately 30 min (check doneness with toothpick) - Allow cake to cool slightly (at least 10 min) before removing from pan. - For mousse, heat cream carefully (160–170°F / 70–75°C); do not boil. - Chill mousse mixture well before whipping (30–40 min in the fridge). - Gently fold whipped cream into chocolate ganache to maintain airy texture. Chocolate Glaze Preparation: 1. Melt chocolate gently, mix in vegetable oil, stir until smooth. 2. Drizzle over chilled cake and allow to set briefly before serving. Enjoy baking! Don't forget to like 👍 and subscribe for more delicious recipes! Happy Baking! ✨