The Mandoleer’s Folly Mocha Mousse Cake

Ingredients

For the Cannabis-Infused Coffee Mousse:

• Heavy cream: 200g
• Dark chocolate: 100g
• Coffee: 1 tbsp (12g)
• Cannabis-infused butter: 1 tbsp (14g)

For the Genoise Base:

• Large eggs: 2
• Sugar: 60g
• Cake flour: 50g
• Unsalted butter, melted: 20g

For the Hard Chocolate Shell:

• Dark chocolate: 150g
• Coconut oil: 1 tbsp (14g)

Instructions

Step 1: Prepare the Genoise Base

1. Preheat your oven to 180°C (350°F). Line a small baking pan with parchment paper.
2. In a heatproof bowl, whisk the eggs and sugar together. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture is warm and the sugar is dissolved.
3. Remove from heat and beat the mixture with an electric mixer on high speed until it triples in volume and forms a ribbon when the beaters are lifted.
4. Sift the cake flour over the egg mixture and fold gently to combine.
5. Fold in the melted butter until just incorporated.
6. Pour the batter into the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
7. Let the genoise cool completely.

Step 2: Make the Cannabis-Infused Coffee Mousse

1. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat.
2. Add the chopped dark chocolate, coffee, and cannabis-infused butter to the hot cream. Let it sit for a minute, then stir until smooth.
3. Allow the mixture to cool to room temperature, then chill in the refrigerator until it thickens slightly.
4. Whip the mixture with an electric mixer until light and fluffy.

Step 3: Assemble the Cake

1. Use a round cutter to cut the genoise base to fit the bottom of your desired cake mold.
2. Place the genoise round at the bottom of the mold.
3. Spoon or pipe the cannabis-infused coffee mousse on top of the genoise base, smoothing the top. Freeze for at least 2 hours to set.

Step 4: Make the Hard Chocolate Shell

1. Melt the dark chocolate and coconut oil together in a double boiler or in short bursts in the microwave, stirring until smooth.
2. Remove the set mousse cake from the mold. Place it on a wire rack over a baking sheet.
3. Pour the melted chocolate over the mousse cake, ensuring it is fully covered. Allow the chocolate shell to harden.

Step 5: Serving

1. Once the chocolate shell is hard, transfer the cake to a serving plate.
2. Allow the cake to sit at room temperature for about 10 minutes before slicing and serving.

Tips

• Adjust the cannabis dosage according to your tolerance and local regulations.
• Ensure all tools and surfaces are clean and dry to prevent any water from seizing the chocolate.
• Use a warm knife to slice the cake for a clean cut.

Servings: 2

Enjoy this unique and decadent cake with a rich blend of flavors and a surprising twist!