Mexican Chocolate Cake with Vanilla Bean Whipped Ganache, Chocolate Mousse & Caramel

Vanilla Bean Whipped Ganache

(Make the night before)

1. Place chopped white chocolate into a heatproof bowl.
2. Pour ¾ cup (180 ml) of the cream into a small saucepan. Add the vanilla bean seeds (and the pod if using). Heat over medium until just beginning to simmer.
3. Immediately pour the hot cream over the chopped white chocolate. Cover the bowl and let it sit for 2 minutes to melt.
4. Uncover and whisk slowly until completely smooth and glossy. If needed, microwave in 15–30 second bursts, stirring well, until fully melted.
5. Let the ganache cool for about 5 minutes, then slowly whisk in the remaining 355ml (1 1/2 cups) of cold cream until fully combined.
6. Cover and refrigerate for at least 4 hours or overnight, until completely cold.
7. Once fully chilled, add the vanilla extract. Whip on medium speed using a hand mixer or stand mixer fitted with the whisk attachment until thick, airy, and softly stiff for about 2–3 minutes. Stop as soon as it holds its shape. Over whipping will make it grainy.
8. Use immediately or cover the bowl and keep refrigerated until ready to use within a few hours.

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Chocolate Mousse

(Make the night before)

1. Add the chocolate chips and ½ cup cream to a heatproof bowl. Microwave in 20 second intervals, stirring well between each, until fully melted and smooth. Set aside and let cool to room temperature, stirring occasionally (about 15 minutes). The mixture should be fluid but not warm.
2. In a separate bowl, beat the chilled ⅔ cup cream with powdered sugar and vanilla using a hand mixer or stand mixer fitted with the whisk attachment. Whip until stiff peaks form.
3. Once the chocolate mixture has cooled, gently fold the whipped cream into the chocolate using a silicone spatula. Use slow, sweeping motions to keep the mousse light and airy. Stop as soon as fully combined.
4. Cover and refrigerate the mousse for at least 2 hours, or until slightly firm and spreadable.If it becomes too firm, let it sit at room temperature for about 10–15 minutes before assembling the cake.

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Caramel Sauce

(Can also be made ahead)

1. Add the sugar to a medium, heavy-bottomed saucepan and place over medium heat.
   Let it melt slowly, stirring occasionally with a heatproof spatula or wooden spoon. The sugar will clump at first, then melt into a deep amber liquid.
2. Be patient, don’t turn the heat too high or it may burn.
3. Once the sugar is fully melted and amber in color, carefully add the butter. Whisk continuously until fully melted and combined. The mixture will bubble vigorously, this is normal.
4. Slowly pour in the warm cream while whisking. The caramel will bubble up again, then settle into a smooth sauce. Reduce heat to low and simmer for 1–2 minutes, stirring constantly, until glossy and slightly thickened.
5. Remove from heat and stir in the vanilla extract and salt. Let cool for 5–10 minutes before using, it will thicken as it cools.
6. Store in an airtight jar in the fridge for up to 2 weeks.

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Chocolate Cake

1. Preheat the oven to 338°F (170°C, bake). Grease and line two 9 inch round cake tins with baking paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, cayenne pepper, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, hot coffee, milk, yoghurt, and oil until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't over mix.
5. Divide the batter evenly between the prepared tins.
6. Bake for 28–35 minutes, or until the centers spring back lightly and a toothpick inserted into the middle comes out with a few moist crumbs.
7. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely before frosting.

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Assembly

Place one cake layer on a plate or stand. Add a generous layer of whipped vanilla bean ganache, particularly on the edges.  

Spread the chocolate mousse evenly over the top of the first cake layer in the center of the ganache. Add the second layer and frost the top with more ganache. Finish with the caramel in the center.