It’s Crazy Cooking Challenge time again and this month our hostess Tina of Moms Crazy Cooking challenged the participating bloggers to search non-celebrity blogs looking for the ultimate chocolate cake recipe. Once we find what we think is the ultimate recipe we are to make and feature that recipe and the blog where we found it. I posted recently in my Dark Chocolate Dipped Candied Lemon Peel post that since making my Ponderosa Lemon & Sour Cream Tart I’ve been on a major lemon kick so when I saw Mimi’s Double Chocolate Tangerine Mousse Cake I knew immediately that I could tweak the recipe a bit switching out the tangerine for lemon and I could get my tangy lemon fix, still meet the requirements of making a chocolate cake while also making the ultimate chocolate cake.
This cake used both white and dark chocolate and that combined with tangy lemon, well it was exactly what I had been craving. The chocolate cake is flourless so it’s dense and rich. The mousse uses gelatin which is something that I haven’t done before but it seemed to help the mousse keep it’s shape but the mousse remained light, soft, rich and creamy. Everyone who tried the cake thought it was beautiful and adored the rich flavors…and they were rich so small slices are a must. If you adore dark chocolate and lemon like we do, I think you will find this to be a favorite in your home too.
My previous Crazy Cooking Challenge entries:
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup
Fudge Challenge: Biscoff Fudge
Mashed Potato Challenge: Aloo Tikki
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps
Mac & Cheese Challenge: Velvety Mac & Cheese
1 cup fresh Meyer lemon juice
1/3 cup lemon sugar syrup from making the Dark Chocolate Dipped Candied Lemon Peel
2 1/2 teaspoons unflavored gelatin
12 oz. white chocolate chips
6 TBS sour cream
2 cups chilled whipping cream
Dark Chocolate Dipped Candied Lemon Peel
walnut halves, toasted
Preheat oven to 325°F. Butter an 8-inch round cake pan with cutter and then dust with cocoa powder. Melt the butter and chocolate chips in a microwave safe bowl, checking and stirring often until smooth. Whisk in the sugar, eggs and ground nuts. Pour the batter into prepared pan. Bake the cake until a toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack). Once cool, using the pan’s cutter release the cake from the pan.
Lightly brush the sides of a 10-inch springform pan with vegetable oil. Set the cooled cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
Place 3 TBS of the lemon juice in a small bowl and sprinkle in the gelatin. Let stand for 10 minutes to allow the gelatin to soften. Meanwhile, simmer the remaining lemon juice and lemon sugar syrup, stirring until combined, about 3 minutes. Add the gelatin mixture to the lemon juice mixture and stir to dissolve. Add 12 ounces white chocolate and whisk over low heat just until melted. Remove from heat and whisk in the sour cream. Pour the lemon white chocolate mixture into a large bowl. Chill the mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
Beat the chilled whipping cream to stiff peaks. Fold into the lemon white chocolate mixture. Pour the mousse over the chocolate cake in the springform pan, covering the top and sides completely. Refrigerate cake overnight.
Run a small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Garnish as desired.