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Chocolate Mousse Cake Recipe

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★★★★★

5 from 123 reviews

This decadent Chocolate Mousse Cake features a moist cocoa-flavored cake base topped with a rich, airy dark chocolate mousse and finished with a smooth chocolate ganache. Perfect for chocolate lovers seeking an elegant and indulgent dessert for special occasions or gatherings.

Ingredients

Scale

Cake Base

  • 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

Chocolate Mousse

  • 1 1/2 cups heavy cream
  • 200g dark chocolate (60-70%)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Chocolate Ganache

  • 100g dark chocolate
  • 1/2 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add Wet Ingredients: Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until the batter is smooth, then gradually stir in the hot water to thin the batter evenly.
  4. Pour and Bake: Pour the batter into the prepared springform pan and smooth the top with a spatula to ensure even baking. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool Cake: Allow the cake to cool completely in the pan on a wire rack before proceeding to the mousse layer. This prevents melting and soupy mousse.
  6. Prepare Mousse: Gently melt 200g of dark chocolate and let it cool slightly. In a separate bowl, whip 1 1/2 cups heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold the melted chocolate into the whipped cream gently in batches until fully incorporated.
  7. Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled cake base using a spatula. Chill in the refrigerator for 2 hours to allow the mousse to set.
  8. Make Ganache: Heat 1/2 cup heavy cream just to simmering, then pour it over chopped 100g dark chocolate. Let sit for 1 minute to soften the chocolate, then stir until smooth and glossy.
  9. Finish Cake: Pour the ganache over the mousse layer and spread evenly with a spatula. Chill the entire cake for at least 2 more hours to let the ganache firm up.
  10. Serve: Slice the cake with a warm knife to get clean cuts and serve chilled for the best texture and flavor experience.

Notes

  • Use good quality dark chocolate (60-70% cocoa) for the best flavor in mousse and ganache.
  • To melt chocolate gently, use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
  • Allow the cake to cool fully before adding mousse to prevent it from melting.
  • The cake can be made a day ahead and stored in the refrigerator, covered tightly.
  • For cleaner ganache pouring, let it cool slightly but remain pourable.

Keywords: chocolate mousse cake, chocolate cake, mousse dessert, chocolate ganache cake, layered chocolate cake

Find it online: https://thedishspot.com/chocolate-mousse-cake-recipe/