Chocolate “Truffle” Mousse Cake

Preheat the oven to 350 degrees F. Line the bottom of a spring form pan with parchment paper. Clamp the ring into place and trim the paper around the edges. Spray the sides of the pan with non-stick cooking spray.

For the cake: In a large bowl whisk the first 7 dry ingredients together. Set aside.

Whisk the eggs, milk, oil and vanilla together separately. Then slowly add the wet mixture into the dry mixture, whisking until smooth. You can use an electric mixer if you like.

Pour the batter into the prepared pan and bake for approximately 30 minutes—until a toothpick inserted into the middle comes out clean.

Remove it from the oven and allow the cake to cool in the pan. Then trim off a bit of the top of the cake with a serrated knife – so that you have a flat surface.

Fit a sheet of parchment paper around the cake to form a large collar. Place the spring form rim back in place to hold the collar.

For the mousse: Pour the cream into the bowl of an electric mixer. Using the whisk attachment, whip until firm peaks form. Place in an air-tight container and refrigerate for at least one hour.

Wash and dry the mixing bowl, then place 6 egg yolks in the mixer bowl and whip until light and frothy—5 minutes. (*)

Meanwhile, add 6 Tablespoons sugar, 3 Tablespoons corn syrup, 3 Tablespoons of water, 1 Tablespoon coffee granules, 2 teaspoon of vanilla and a pinch of salt in a small saucepan. Bring to a boil for about one minute, then remove from heat.

With the mixer running, carefully pour the hot sugar mixture into the egg yolks. Mix it constantly, and once all of the sugar mixture has been added, increase the speed and whip another 3-5 minutes until thick.

Then slowly pour the melted dark chocolate into the mixture. Scrape the sides of the bowl.

With a spatula, gently fold HALF of the cold whipped cream into the chocolate mixture.

Once combined, carefully spoon the chocolate mousse onto the center of the cake layer. Spread evenly and refrigerate.

Wash and dry the mixing bowl. Repeat the above process to make the milk chocolate mousse, starting with whipping the remaining 7 egg yolks (start from the * above and continue with all of the steps that follow it, using the remaining ingredients). Take note that the milk chocolate mousse has 1 extra egg yolk and less corn syrup, water, and vanilla. Milk chocolate contains more moisture so the mousse needs to be adapted so it isn’t too loose to stand up.

Spoon the milk chocolate mouse over the dark chocolate layer. Spread it evenly. Refrigerate for a minimum 4 hours or overnight to set.

Once set, carefully remove the paper collar. Keep chilled until ready to serve.