Yes, this dreamy, creamy passionfruit mousse cake dessert tastes as refreshingly sweet as it looks! With no added sweeteners or dairy, you’ll be pleasantly surprised by how spoon licking good this treat is!
Yield: one 8-inch cake
To make the Chocolate Cake:
You will need:
- 1 ounces bittersweet chocolate, finely chopped
- 1 tablespoons cocoa, sifted
- 1/8 teaspoon instant espresso powder
- 2 tablespoons boiling water
- 1/2 cup (2-1/2 ounces) unbleached all-purpose flour, plus additional for dusting cake pans
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3 tablespoons (1-1/2 ounces) unsalted butter, softened
- 1/4 cup (1-3/4 ounces) granulated sugar
- 2 tablespoons (about 1 ounce) packed light brown sugar
- 1 large egg, room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons sour cream, room temperature
- Adjust oven rack to lower-middle position; heat oven to 350℉. Combine chocolate, cocoa and espresso powder in small bowl; pour boiling water over and let stand to melt chocolate, about 30 seconds. Whisk until smooth; set aside to cool slightly.
- Spray one 9-inch-round cake pan with nonstick cooking spray; line bottoms with parchment rounds. Spray paper rounds, dust pans with flour, and knock out excess. Combine flour and baking soda in a small bowl, set aside.
- In a large bowl, beat butter, and both sugars with a hand mixer until mixture is light and fluffy, about 3 minutes, scraping down the bowl with rubber spatula as needed.
- Reduce speed to medium, add egg and beat to combine. Reduce speed to low, add vanilla and cooled chocolate mixture, then increase speed back to medium and beat until combined, about 30 seconds, (batter may appear broken).
- Add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. Stir by hand with a rubber spatula to finish mixing the batter, scraping bottom and sides of the bowl, to ensure that batter is homogenous. Pour batter into prepared cake pan; spread batter to edges of pan with a small offset spatula and smooth surface.
- Bake cake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper round. Cool cake to room temperature, about 1 hour.
- Slice cake horizontally to yield a 1/2-inch cake layer. Trim and place the cake layer in the bottom of an 8-inch cake ring or an 8-inch springform Set aside.
To make the Passionfruit Mousse:
You will need:
- 1/4 cup cold water
- 4-1/2 teaspoons unflavored powdered gelatin
- 1-1/2 cups passion fruit purée
- 1/2 cup (3-1/2 ounces), plus 1 tablespoon granulated sugar, divided
- 2 teaspoons fresh lemon juice
- A pinch of fine sea salt
- 1-1/2 cups heavy cream
- In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes.
- In a medium saucepan, warm passionfruit purée, 1/2 cup of sugar, lemon juice and salt until sugar dissolved. Add gelatin and stir to dissolve. Remove from heat, pour mixture into a large bowl and let cool to room temperature, about 15-20 minutes.
- In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks.
- Stir 1/4 of the whipped cream into the cooled mixture, then fold in the remaining whipped cream until well combined. Pour passionfruit mixture into prepared cake base, leaving at least a 1/4-inch below the rim of the cake (you may have extra mousse) Smooth top with a metal spatula, cover with plastic wrap and refrigerate for at least 3 hours. (Freeze for 2 hours if you are in a hurry).
You will need:
- Passionfruit Mousse Cake
- 6 tablespoons apricot jam
- 1-1/2 teaspoons lemon juice
- 1 teaspoon Grand Marnier (an orange-flavored liqueur)
- 1/2 cup bittersweet chocolate shavings (optional)
- In a small saucepan, combine apricot jam and lemon juice and warm on medium-low heat until it’s combined and in liquid form. Remove from heat and stir in Grand Marnier. Set aside and cool slightly.
- Remove cake from refrigerator, pour apricot mixture through a fine mesh strainer on top of cake (make sure apricot mixture is cool or it will melt the mousse). Refrigerate until set, at least 30-40 minute.
- Place cake, still in a ring mold, on a cake stand or serving platter. Wrap a warm towel around the ring and let stand for a minute. Slide ring up and off the mousse cake. Decorate with chocolate shavings, if use. Serve.
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