Let’s not beat around the bush with this cake. It’s a lot of work. It might take you two days to make it, and there are multiple parts so it can get confusing. But it’s completely worth it. First, we make a sweet chocolate cake. Then we draw on our past recipes for Tiramisu Mousse and Tiramisu Glaze to create a cake that is perfect in every way. Trust us, it’s sweet, chocolatey, and has that mocha taste we all love. It’s the perfect cake to make for a special occasion or if you really want to impress your guests.
If you’re feeling brave, grab the recipe and watch the video to see how it’s done!
- In a double boiler, melt the chopped chocolate, water, and butter, stirring until emulsified.
- Pour the chocolate into a bowl and set it aside.
- Separate the eggs, placing the yolks in one bowl and the whites into the mixer.
- Whip the egg whites to a soft peak, then very slowly, “rain” in the sugar while the whites continue to whip.
- Whip the whites and sugar to form a stiff meringue.
- Temper the egg yolks into the melted chocolate.
- Add the egg white meringue one-third at a time, folding gently with each addition until combined.
- Divide the mixture between two 9-inch cake pans, lined with parchment circles.
- Bake at 375°F degrees for 10 minutes.
- Cool for 1 hour, then invert them onto cake boards.
- Cover and chill overnight, or for two hours.
- Line a 9-inch cake pan (springform works best) with plastic wrap, leaving an overhang around the edges.
- Place one cake layer into the bottom of the plastic-lined cake pan.
- Pour the mouse into the cake pan.
- Place the other cake layer on top, wrap with the overhanging plastic and then wrap one more time with a new piece of plastic.
- Freeze overnight.
- Remove the plastic from the top of the frozen mousse cake.
- If you are using a spring form pan, unwrap the cake, and place a 9-inch cake board under the cake. If you are using a regular pan, place a cake pad over the top and invert the pan to remove the cake. Place the cake on a rack, over a sheet pan with the cake pad on the bottom.
- Pour the glaze over the cake. You may need two coats. If so, freeze the cake for 15 minutes before applying the next coat.
- Freeze the cake overnight.
- Let the cake defrost for about 15 minutes before serving.
- The leftover glaze can be used again. Fold the plastic wrap and pour the glaze into an air tight container and chill.
- Use a heated knife to cut.
- It is best served chilled, as the mousse will become too soft if you wait too long.