Ingredients
Scale
**For the Chocolate Genoise Sponge Cake:**
- 2 large eggs
- 55 g sugar (about ¼ cup)
- 40 g all-purpose flour (â…“ cup)
- 10 g cocoa powder (1.5 tbsp)
- â…› tsp salt
- ¼ tsp baking powder
**For the Chocolate Ganache:**
- 300 g milk chocolate (preferably Cadbury Dairy Milk, chopped)
- 360 g heavy cream (1.5 cups)
**For the Chocolate Mousse:**
- Chocolate ganache from above
- 240 g heavy cream (1 cup, chilled)
**For Whipped Cream (optional):**
- ¾ cup cream
- 1 tbsp granulated sugar
- 2-3 tablespoons cocoa powder (for serving)
Instructions
- Preheat the oven to 350°F and line a 9×9″ pan with parchment paper.
- For the cake, whisk eggs and sugar until tripled in volume. Sift in dry ingredients, fold gently, and transfer to the pan. Bake for ~13-14 minutes. Let the cake cool.
- For the ganache, heat cream until just boiling, then pour over chopped chocolate. Cover and wait 5 minutes, then stir until smooth. Cool in the fridge for 20-30 minutes.
- For the mousse, whip the chilled cream until stiff peaks form. Gently fold into the cooled ganache in 2-3 additions.
- Assembly: Line a 9×9 pan with parchment paper. Place the cooled cake inside and pour over the chocolate mousse. Freeze for 20 minutes.
- Decoration: Whip cream and sugar until medium peaks form. When the mousse is somewhat set, top with whipped cream and spread evenly.
- Serving: Let the cake cool in the freezer for 1 hour. Dust with cocoa powder and slice into individual servings. Store in the fridge.
Notes
- Enjoy this cake very cold; keep it refrigerated or put it in the freezer for 15 minutes before serving.
- If the cake feels dry, brush on some simple syrup before adding the mousse.
- For an extra touch, remove ~¾ cup of ganache and add it as another layer before the mousse.
- Get creative with the shape; use a 9″ round pan or make individual servings in muffin cups.