Baker's Table

Cake:

Heat oven to 350 °F.

Spray an 8-inch round pan with baking spray.

In a small bowl, combine cocoa, espresso powder, and water.

Whisk until smooth. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add egg, milk, oil, and vanilla.

Mix well.

Add chocolate mixture.

Mix only to blend.

Pour into prepared pan.

Bake for 25 minutes, or until done.


Mousse:

Whip cream to stiff peaks.

Refrigerate until needed.

In a small bowl, dissolve gelatin in water. Set aside.

In a medium bowl, whisk together eggs, egg yolks, and sugar.

Set bowl over a pot of simmering water.

Cook, whisking constantly, until mixture reaches 135 °F.

Remove bowl from heat.

Stir in gelatin.

Beat with an electric mixer until mixture is light and fluffy, about 3-4 minutes.

Place chocolate in a medium-sized microwave safe bowl.

Heat on high in 15 second increments, stirring well after each, until chocolate is melted and smooth.

Stir into egg mixture.

Fold whipped cream into chocolate mixture, ⅓ at a time.

Putting It Together

Turn cooled cake out of pan.

Trim to level.

Line 8-inch round pan with plastic wrap.

Place cake layer in pan.

Top with mousse.

Cover and refrigerate overnight or until set.

Smooth sides of mousse with an offset spatula before glazing.


Mirror Glaze:

In a small bowl, dissolve gelatin in 2½ Tablespoons water. Set aside.

In a small saucepan, combine sugar and ¼ cup water.

Heat and stir over medium heat until sugar is dissolved.

Remove from heat.

Stir in corn syrup and cocoa powder.

Mix in cream.

Return to heat.

Cook and stir over medium heat until mixture reaches 190 °F.

Remove from heat.

Allow to cool to between 130 °F and 140 °F.

Stir in gelatin.

Continue stirring until melted and smooth.

Strain into a glass bowl.

Use a rubber spatula to stir gently until all the streaks are gone.

Allow to cool to 80 °F.

Immediately pour over cake.