Ingredients:

  • 3/4 cup Dutch-processed cocoa powder, sifted
  • 1 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups granulated white sugar
  • 3/4 cup neutral oil
  • 2 large eggs
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz dark chocolate (60% cacao or higher), finely chopped
  • 2 cups heavy cream, divided
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat oven to 180°C (356°F). Grease a 9-inch pan.
  2. In a heat-proof bowl, whisk the cocoa powder into the boiling water until mahogany-colored and glossy. Let cool for 10 minutes to bloom the cocoa.
  3. In a large bowl, whisk together the eggs, neutral oil, and granulated sugar until the mixture is pale. Slowly stream in the cooled cocoa mixture while whisking.
  4. Sift in the flour, baking soda, and salt. Fold gently with a silicone spatula until no streaks remain.
  5. Pour the batter into the prepared pan and bake for 35 minutes until the center is set. Cool completely in the pan.
  6. Prepare the ganache base for the mousse: Place chopped dark chocolate in a bowl. Heat 1 cup of heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes and stir until smooth.
  7. In a separate chilled bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Gently fold the whipped cream into the cooled ganache. Pour the mousse over the cooled cake base. Smooth the top and chill for 30 minutes before serving.