Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 0.75 cup (65g) Dutch-process cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 0.75 cup (180ml) whole milk
  • 0.33 cup (80ml) vegetable oil
  • 2 tsp vanilla extract
  • 0.75 cup (180ml) hot brewed coffee
  • 10 oz (280g) bittersweet chocolate (60% cacao), finely chopped
  • 2.5 cups (600ml) heavy whipping cream, divided
  • 1 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 0.25 cup (30g) powdered sugar
  • 4 oz (115g) semi-sweet chocolate, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the hot coffee by hand until the batter is smooth.
  4. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Cool completely in the pan.
  5. Prepare the mousse: Bloom gelatin in cold water for 5 minutes. Melt 10 oz bittersweet chocolate with 1/2 cup heavy cream until smooth. Stir in bloomed gelatin until dissolved. Cool to room temperature.
  6. Whip 1.5 cups heavy cream with powdered sugar to medium peaks. Gently fold the whipped cream into the cooled chocolate mixture in three additions.
  7. Pour mousse over the cooled cake in the springform pan. Smooth the top and refrigerate for at least 4 hours to set.
  8. Make the ganache: Heat 1/2 cup heavy cream until simmering, pour over 4 oz semi-sweet chocolate. Let sit for 5 minutes, then whisk until glossy. Pour over the chilled mousse layer.