tripe-chocolate mousse cake

• yield: makes 8

ingredients

• vegetable-oil cooking spray
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened dutch-process cocoa powder
• 2/3 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup whole milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• 2 ounces solid semisweet chocolate

instructions

• preheat oven to 350 degrees
• place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside
• stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer
• attach bowl to mixer fitted with the paddle attachment
• add egg, milk, oil, vanilla, and 1/4 cup water
• mix on medium-low speed until smooth and combined, about 3 minutes
• divide batter evenly among prepared ramekins
• bake until a cake tester inserted into the centers comes out clean, (about 20 minutes)
• transfer to a wire rack; let cool completely. run a knife around sides of cakes; unmold
  • cakes can be refrigerated, wrapped in plastic, up to 1 day
• trim each cake to 1 inch high
• transfer to a baking sheet lined with parchment paper
• cut eight 10 3/4-by-4-inch strips of parchment paper
• wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet
• secure each collar with tape; set aside
• transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip
• pipe a 1-inch layer of mousse into each parchment collar
• refrigerate until mousse is set, about 20 minutes
• repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse
• refrigerate at least 4 hours and up to overnight
• microwave semisweet chocolate until slightly warm but not melted, about 30 seconds
• scrape at a 45-degree angle with a vegetable peeler, forming curls. before serving cakes, remove parchment collars, and garnish with chocolate curls