Chocolate Mousse Layer Cake

Directions

1. 1

   Preheat oven to 355 °F (180 °C). Grease and flour a 10-inch (25 cm) round cake pan.

2. 2

   Beat 2 egg whites with a pinch of salt to stiff peaks. Set aside.

3. 3

   Whisk 2 yolks and 1 whole egg with 150 g of sugar for 3 minutes until pale and fluffy.

4. 4

   Fold in the flour in three additions, alternating with the warm milk, stirring constantly to avoid lumps.

5. 5

   Sift in cocoa powder and baking powder; mix until the batter is smooth and uniform.

6. 6

   Gently fold the whipped egg whites into the batter with a spatula using circular lifting motions to keep it airy.

7. 7

   Pour into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Cool completely on a wire rack before unmolding.

9. 9

   Melt dark chocolate with the heavy cream in a double boiler, stirring to a smooth ganache. Let cool 15 minutes.

10. 10

    Whisk the remaining egg white to soft peaks, gradually adding the remaining 50 g of sugar to form a glossy meringue.

11. 11

    Fold the meringue gently into the cooled ganache in two additions with slow, sweeping strokes.

12. 12

    Spread the mousse over the cooled cake, top with milk chocolate shavings, and refrigerate at least 2 hours before serving.