Red Currant Bakery

Chocolate Cake
0 Preheat the oven to 350 F and place a rack in the center of the oven.
2 In the bowl of a stand mixer, add in the flour, sugar, salt, baking powder, and baking soda, and cocoa powder. Whisk to combine.
3 Add in the egg, butter, sour cream, vanilla, and espresso. Beat with a mixer until just smooth.
4 Scrape the sides and bottom of the bowl.
5 Spray the bottom 7" metal cake pan with your baking spray and then pour in the chocolate batter.
6 Smooth out the cake with a rubber spatula.
7 Bake in the hot oven for 12 minutes. After 12 minutes, rotate the cake 180 degrees and bake for another 8-10 minutes until the center is set and a toothpick comes out clean.
8 Once baked, remove the cake from the oven and leave it to cool for 15 minutes before removing from the cake pan. Remove the cake and leave it to cool completely on a cooling rack.
Chocolate Mousse
10 In a large heat safe mixing bowl add in the cold milk. Sprinkle the powdered gelatin on top and stir to combine. Leave it to sit for 5 minutes to firm up and gel.
11 Add the roughly chopped chocolate into the bowl over the bloomed gelatin.
12 Heat the heavy cream in a small sauce pot over medium low heat until steaming.
13 Remove from the heat and pour over the chocolate and gelatin. Cover the bowl and allow it to sit for 2 minutes before whisking gently until smooth. Set aside at room temperature whisking occasionally to keep a skin from forming.
14 In two separate metal mixing bowls, separate the eggs. Egg yolks in one and egg whites in the other. Add 50 grams of granulated sugar into each bowl along with 1/4 teaspoon of fine sea salt.
15 Whisk the egg yolks and sugar together until smooth.
16 Heat an inch of water in a medium pot over the stove until simmering, turn the heat down to low and place the bowl with the egg yolk mixture over the simmering water. Whisk continuously until the sugar has dissolved and the egg yolks become lighter.
17 Remove the bowl from the pot of water. While whisking the chocolate ganache, slowly stream in the cooked egg yolks until smooth.
18 Repeat the same cooking steps for the egg whites, place the bowl over the pot of simmering water and whisk until the sugar has dissolved. Then use an electric mixer to whip to stiff peaks.
19 In 3 additions use your biggest whisk to gently fold the egg white meringue into the chocolate egg yolk mixture. Continue folding until the egg white clumps have completely mixed in.
Assemble
21 Use a large serrated knife to level off the top of the cake.
22 Lay a piece of parchment paper on a flat tray or plate that will fit the cake and fit in your fridge.
23 Place the chocolate cake layer on the parchment and then place the cake ring and if you have it the acetate ring around the cake. The acetate should go between the cake and the cake ring. Tighten until snug around the cake.
24 Pour the chocolate mousse into the wrapped acetate over the chocolate cake.
25 Drape a piece of plastic wrap over the acetate collar and place it in the fridge for at least 8 hours or overnight.
Chocolate Ganache
27 Add the chopped chocolate into a medium heat safe bowl. Heat the cream either in a pot or in the microwave until steaming and then pour it over the chocolate.
28 Let it sit for 2 minutes and then whisk gently until smooth. Allow it to cool for about 10 minutes.
29 Remove the cake from the fridge and then peel away the plastic wrap. Pour the chocolate ganache over the set mousse layer and use the back of a spoon or an offset spatula to spread it to the edges of the cake.
30 Place the cake back in the fridge. Let it chill for 10 minutes before serving or leave it until you're ready to serve.
To Serve
32 Just before serving, remove the cake collar and unwrap the acetate ring.
33 Sprinkle the top with flakes of sea salt.
34 Use a thin sharp knife to cut the cake into 8 slices. Serve immediately, store any leftovers in the fridge.