Passion fruit Mousse Cake

INGREDIENTS

ounces bittersweet chocolate, finely chopped

tablespoons Dutch-processed cocoa, sifted

1/8 tsp

instant espresso powder

2 tbsp

boiling water

1/2

cup (2-1/2 ounces) unbleached all-purpose flour , plus additional for dusting cake pans

1/4

teaspoon baking soda

1/8

teaspoon fine sea salt

tablespoons (1-1/2 ounces) unsalted butter, softened

1/4

cup (1-3/4 ounces) granulated sugar

2 tbsp

(about 1 ounce) packed light brown sugar

large egg, room temperature

1/4

teaspoon pure vanilla extract

tablespoons sour cream, room temperature

1/4 cup

cold water

4 1/2 tsp

unflavored powdered gelatin

1 1/2 cups

passionfruit purée

1/2 cup

(3-1/2 ounces), plus 1 tablespoon granulated sugar, divided

2 tsp

fresh lemon juice

fine sea salt

1 1/2 cups

heavy cream

Passionfruit Mousse Cake

6 tbsp

apricot jam

1 1/2 tsp

lemon juice

1 tsp

Grand Marnier

1/2 cup

bittersweet chocolate shavings (optional)