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Makes

4 servings

Ingredients

Genoise:

  • ¾ cup cake flour
  • ¼ teaspoon salt
  • ¾ cup granulated sugar divided
  • 3 tablespoons unsalted butter melted and slightly cooled
  • ½ teaspoon vanilla extract
  • 6 whole eggs + 1 egg yolk room temperature
  • If you’re in a pinch no problem! You can find vanilla pound cake in either the bakery or frozen section of your grocery store; though it’s more dense than its genoise cousin, it’s a delicious substitution that will absorb your coffee syrup beautifully!

Coffee syrup:

  • 1 cup hot coffee
  • 2 tablespoons granulated sugar

Mascarpone mousse:

  • 4 egg yolks
  • ⅔ cup granulated sugar
  • Zest of 2 oranges
  • 16 ounces mascarpone
  • 1 tablespoon orange liqueur or extract
  • 1 teaspoon vanilla extract
  • 12 ounces heavy cream cold

Shaved chocolate:

  • THC-infused chocolate bar 1 serving per portion

Instructions

Genoise:

  • Preheat oven to 350°. Prepare three 6-inch cake pans by spraying with pan spray and lining bottom with parchment paper. Set up a double boiler. (The water should be simmering, and keep it handy—you’ll use it again for the mascarpone mousse.)
  • In a medium bowl, combine flour, salt, and 1/4 cup sugar. In a small bowl, combine butter and vanilla.
  • Place eggs, yolk, and 1/2 cup sugar in the bowl of a stand mixer. Place over the double boiler, whisking constantly until mixture is warm (no more than 110°) and sugar is dissolved, about 5 minutes. Place bowl on stand mixer with a whisk attachment and whip on high for 10 minutes. The mixture should be fluffy and have tripled in volume.
  • Add 3/4 of egg mixture to flour. Using a rubber spatula, gently fold flour into eggs until mixture is well incorporated. Add butter mixture and the remaining fluffy eggs to cake batter. Gently fold to combine.
  • Portion batter between your cake pans; each pan should be filled half full with batter. Bake until golden brown, about 20 minutes. Cool completely before cutting into 1- by 1-inch cubes for assembly.

Mascarpone mousse:

  • In a heatproof bowl, add egg yolks with sugar and orange zest. Place on the double boiler. Whisk constantly until yolk mixture is pale yellow and fluffy and the sugar has dissolved, about 10 minutes.
  • Remove bowl from heat. Fold in mascarpone and orange liqueur or extract until combined. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, whip vanilla and heavy cream until fluffy and stiff. Using a rubber spatula, fold whipped cream into mascarpone mixture. Place in refrigerator until ready to assemble.

Assembly:

  • Place mascarpone mousse in a piping bag (or a Ziploc bag) and cut off the corner. Pipe a generous amount into the bottom of each of your dessert cups.
  • Using a microplane (or a knife to finely chop), grate a thin layer of one serving of chocolate on top of mousse.
  • Top cream with a layer of genoise cubes. Use a pastry brush to soak the cubes in coffee syrup.
  • Add another layer of mousse, followed by an additional thin layer of shaved chocolate and an additional layer of coffee syrup-soaked genoise.
  • Finish with a final layer of mousse and one more layer of shaved chocolate. (I like to garnish with a candied orange slice, plus what’s left of each serving of chocolate after it’s grated.)