½teaspoonxanthan gumomit if your blend already contains it
55gramscocoa powderunsweetened
⅜teaspoonsalt
⅜teaspoonbaking soda
150gramssugar
126gramssour creamat room temperature
84gramsvegetable oil
1largeeggat room temperature, beaten
1 largeegg yolkat room temperature
½cupwarm water
1tablespoonwarm water(additional)
For the chocolate mousse:
20gramscocoa powderunsweetened
½cupwarm water
10ouncesdark chocolatechopped
56gramsunsalted butterchopped
2cupsthickened cream
¼cupicing sugar
Instructions
Preheat the oven to 180°C. Grease and line an 8-inch cake tin with baking paper.
To make the cake, place the flour, xanthum gum, cocoa powder, salt, baking soda and sugar in a large bowl. Mix to combine.
Create a well in the center of the dry ingredients and add sour cream, vegetable oil, eggs and water, mixing well after each addition. The batter will be thick.
Pour the batter into the cake tin and smooth it out.
Bake for 30 minutes or until the skewer comes out mostly clean (it can have a few crumbs attached). Leave the cake to cool in the tin while you prepare the mousse.
For the mousse: whisk cocoa powder and water in a bowl until dissolved. Set aside. Melt butter and chocolate in the microwave in 30-second bursts until melted (alternatively, you can use a double-boiler over low heat). Set aside to cool.
In a mixer, whip cream until stiff peaks form. Add icing sugar gradually and beat until thick and glossy.
Add cocoa mixture to the chocolate mixture. Gently fold the chocolate mixture into the whipped cream until it is all combined.
To assemble the cake, you will need a reasonably high spring-form tin. Place the chocolate cake in the tin. Using either a cake collar or tin foil/baking paper that has been greased, make a circle around the cake.
Tighten the tin around the cake to hold it in place (you may need to trim the edges of the cake to get the space for the collar/tin foil/baking paper). Pour the mousse over the cake and smooth it out. Put the cake in the fridge for at least 2 hours to set or until you are ready to serve.
Garnish with a few berries or fruit of choice. Best served cold. Enjoy!!!