Ingredients
Whole milk: 180 ml (3/4 cup)
White vinegar: 2 tsp
Caster sugar: 100 g (1/2 cup)
Vegetable oil: 90 ml (6 tbsp)
All-purpose flour: 156 g (1 1/4 cups)
Unsweetened cocoa powder: 30 g (1/4 cup)
Baking powder: 1 tsp
Baking soda: 0.5 tsp
Dark chocolate (55%+ cocoa): 260 g (1 1/2 cups, finely chopped)
Heavy cream: 120 ml (1/2 cup, warmed) + 50 ml (1/4 cup)
Egg yolks: 4 large
Egg whites: 4 large
Caster sugar: 40 g
Dark chocolate: 100 g (for ganache)
Instructions
Preheat oven to 175°C (350°F)
Sift flour, cocoa, baking powder, and baking soda into a bowl
Mix milk and vinegar in a jug for 30 seconds; let sit until curdled
Whisk egg yolks, sugar, oil, and milk-vinegar mixture until fully combined
Fold dry ingredients into wet mixture gently until batter is smooth
Pour into a 9-inch round cake pan lined with parchment
Bake for 30-35 minutes until a skewer inserted comes out clean, cool completely
Melt dark chocolate in a heatproof bowl over simmering water
Whisk egg whites and sugar until soft peaks form
Whisk melted chocolate into warm cream (120 ml), then combine with yolks and egg white mixture
Chill mousse for 1 hour
Heat 50 ml cream, pour over 100 g dark chocolate to make ganache; stir until smooth
Layer cooled sponge with mousse, top with ganache, and chill for 2-3 hours before serving
Notes
Chill mousse and ganache for best texture
Use room temperature eggs for better volume
Substitute egg whites with aquafaba for vegan option
Cover and refrigerate leftovers for up to 3 days
- Prep Time: 30
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg