Ingredients
Chocolate Cake with Graham Cracker crust
- ¾ cup graham cracker crumbs 75 grams
- 3 Tablespoons unsalted butter, melted 43 grams
- pinch kosher salt
- 1/2 cup all-purpose flour (spooned & leveled) 63 grams
- 1/4 cup unsweetened natural cocoa powder 21 grams
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder optional
- 1/4 teaspoon salt
- 1/4 cup vegetable oil 60 ml
- 1/2 cup granulated sugar 100 grams
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk, at room temperature 60ml
Mousse Layer
- 1 teaspoon gelatin
- 4 ounces semisweet chocolate
- 4 tbsp unsalted butter 1/2 stick
- 4 large eggs separated
- 1/4 tsp kosher salt
- ½ cup heavy cream whipped to soft peaks
Meringue Layer
- 4 egg whites
- 1 cup granulated sugar 200 grams
Instructions
Make the Chocolate Cake with Graham Cracker Crust
- Preheat oven to 350F. Line a 6 inch cake pan with parchment paper and grease the sides of the pan
- In a medium bowl, add the graham cracker crumbs, melted butter and salt. Mix with a spoon until it looks like wet sand. Pour this sandy mixture into the 6-inch pan and press down firmly with your hand OR the back of a measuring cup. Bake the graham crust for just 10 minutes and remove from oven
- In a large bowl, add the flour, cocoa powder, baking soda, espresso powder, and salt. Whisk to combine.
- In a separate medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together. Pour the wet ingredients into the flour mixture and whisk until smooth and thoroughly combined.
- Pour the cake batter into the prepared 6-inch cake pan with the baked and cooled graham crust
- Bake for 25–30 minutes or until the cake is baked through- cake should be puffed and completely set. To test for doneness, insert a toothpick or a knife into the center of the cake. If it comes out clean, it’s done
- Make sure to allow the cake to cool completely before pouring the mousse on top
- Once cooled, place a 6-inch cake ring outside the cake. Line the outside of the cake with a strip of acetate, tucking it inside of the cake ring. Tape the top of the acetate to ensure there are no gaps at the seam
Make the chocolate Mousse
- In a small bowl, sprinkle gelatin over 1 tablespoon cold water. Let sit for at least 4 minutes until set. This is "blooming" the gelatin.
- Set up a double boiler- Place a medium saucepan filled with water over medium heat until water comes to a simmer. Place a heat proof bowl on top of the medium saucepan with simmering water- NOT IN THE BOWL. It should rest on top. Melt semisweet chocolate and butter, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved.
- Remove from chocolate mixture from the heat and add in the egg yolks. Whisk whisk until well combined. Let this mixture cool until it is room temperature
- In a large bowl, add egg whites and salt. Whisk (you can also use a hand-mixer) until stiff peaks form
- Using a nonstick spatula, fold the egg white mixture to the chocolate mixture in 3 parts, being as gentle as possible. Next, gently fold in whipped cream
- Pour over the cooled cake layer (this should be lined with the acetate at this point) and let set in the fridge
Make the Meringue
- Using stand-mixer with the whisk attachment beat the egg whites and sugar on medium-high until stiff peaks form. It should look smooth and glossy
- Spoon the meringue on top of the set mousse inside the acetate strip
- Let a set in the refrigerator at least 4 hours
- Remove from the refrigerator and remove acetate strip
- Torch the outside of the meringue, making sure not to touch the mousse because it will melt
- Cut into slice and serve!