Introduction

This Chocolate Mousse Cake is a decadent dessert combining a rich cocoa cake base with a smooth, airy chocolate mousse and a glossy ganache topping. Perfect for special occasions or when you simply want to treat yourself to something indulgent and chocolaty.

A rich chocolate mousse cake with three distinct layers is shown on a white marble cake stand. The bottom layer is a dark, crumbly chocolate crust with a rough texture. Above that is a thick, smooth milk chocolate mousse layer in a lighter brown shade, soft and creamy in appearance. The top layer is a shiny, dark chocolate glaze that is smooth and reflective, covering the entire cake surface evenly. A slice is being lifted, revealing the clean and precise borders between each layer. In the background, there is a stack of white plates with a sliced piece of the cake resting on top, displayed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/2 cup hot water
1 1/2 cups heavy cream
200g dark chocolate (60-70%)
1/4 cup powdered sugar
1 tsp vanilla extract (for mousse)
100g dark chocolate (for ganache)
1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
Step 2: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, egg, and vanilla extract. Mix until smooth, then stir in the hot water carefully.
Step 3: Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 4: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 5: For the mousse, gently melt the 200g dark chocolate and allow it to cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and 1 tsp vanilla extract to soft peaks. Fold the melted chocolate into the whipped cream in batches, mixing gently to keep it airy.
Step 6: Spread the mousse evenly over the cooled cake base. Chill the cake in the refrigerator for at least 2 hours to set the mousse.
Step 7: To make the ganache, heat 1/2 cup heavy cream until just simmering. Pour the hot cream over the chopped 100g dark chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Pour the ganache over the mousse layer and spread it evenly.
Step 8: Chill the entire cake in the refrigerator for at least 2 more hours. When ready to serve, use a warm knife to slice clean pieces and enjoy.

Tips & Variations

For a more intense chocolate flavor, use a darker chocolate with 70% cocoa or higher for the mousse and ganache.
Allow the hot water to cool slightly before adding to the batter to avoid cooking the egg.
Gently fold the melted chocolate into the whipped cream to maintain the mousse’s light texture.
Substitute vegetable oil with melted butter for a richer cake base.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse’s texture. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly. Leftover slices can be gently reheated at very low heat or enjoyed cold.

How to Serve

A rich chocolate mousse cake with three clear layers is shown: the bottom layer is dark and crumbly chocolate crust, the middle layer is smooth and light brown chocolate mousse, and the top layer is a shiny, dark chocolate glaze covering the entire surface. A single slice is lifted by a metal cake server revealing the inside layers, and the whole cake sits on a white marbled cake stand. In the background, a white plate holds another slice of the cake, stacked on several other white plates against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake benefits from being made ahead. Preparing it a day before allows the mousse and ganache to fully set, enhancing the flavors and texture.

What can I use if I don’t have a springform pan?

You can use a regular round cake pan, but lining it with parchment and greasing well is essential. Be careful when removing the cake, as it will be more delicate without the springform sides.