Ingredients
Scale
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (50 g) cocoa powder (Dutch processed)
- 2 ¼ teaspoons baking powder
- ¼ teaspoon fine salt
- 1 ¼ cups (250 g) light brown sugar
- ½ cup (112 g) olive oil
- ¾ cups (180 g) water or coffee
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup (65 g) white sugar
- ½ cup (120 g) water
- 1 tablespoon (15 g) brandy or cognac
- ¾ cups (180 g) milk
- 2 tablespoons cocoa powder (Dutch processed)
- 14.1 oz (400 g) dark chocolate (55% – 70% cocoa, chopped)
- 2 tablespoons (42 g) honey
- 1 ½ cups (360 g) heavy whipping cream (35% fat, very cold)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan. Whisk flour, cocoa, baking powder, salt, and sugar. Add oil, water or coffee, eggs, and vanilla; mix until smooth. Pour into pan and bake 25-30 minutes until toothpick clean. Cool completely.
- For syrup: Boil sugar and water, cool, stir in brandy. Brush over cooled cake.
- For mousse: Heat milk with 2 tbsp cocoa until almost boiling, remove from heat, add chopped chocolate and honey, stir until melted and cool to lukewarm. Whip cream to stiff peaks. Fold small amount of cream into chocolate, then fold into remaining cream until combined.
- Pour mousse over cake, smooth top, chill at least 4 hours or overnight until set.
Notes
Use Dutch-processed cocoa for deeper flavor. For best results, chill mousse overnight. Alcohol in syrup can be omitted or replaced with vanilla.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg