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Chocolate Mousse Cake Recipe

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4.4 from 7 reviews

  • Author: Lea
  • Total Time: 5 hours 15 minutes
  • Yield: 10 servings

Description

This decadent Chocolate Mousse Cake features a rich, moist cocoa-flavored chocolate cake base topped with a smooth, creamy chocolate mousse layer and finished with a glossy chocolate ganache glaze. Perfect for special occasions or chocolate lovers looking for an indulgent dessert that combines textures and deep chocolate flavor.

Ingredients

Cake Ingredients

  • 2 ½ cups (300 grams) all purpose flour
  • 3/4 cup (75 grams) Dutch processed cocoa powder
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups (400 grams) sugar
  • 1 cup (240 grams) sour cream
  • 1/2 cup (110 grams) vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 grams) hot brewed coffee

Mousse Ingredients

  • 2 cups (360 grams) semi-sweet chocolate, chopped
  • 2 cups (480 grams) heavy cream
  • 1/4 cup (30 grams) confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin
  • 3 tablespoons boiling water

Ganache Ingredients

  • 4 ounces semi sweet chocolate, chopped finely
  • 1/2 cup (112 grams) heavy cream

Instructions

  1. Make the chocolate cake: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan generously with baking spray to ensure easy release of the cake later.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking powder, and salt until fully combined. Set this mixture aside.
  3. Mix wet ingredients: In another large bowl, combine eggs, sugar, sour cream, vegetable oil, and vanilla extract. Whisk these ingredients together until smooth and well incorporated.
  4. Combine wet and dry: Slowly add the dry ingredients into the wet ingredients and whisk until the batter is half-combined. Then pour in the hot brewed coffee and continue whisking until the batter is completely smooth and uniform.
  5. Bake the cake: Pour the prepared cake batter into the greased springform pan. Bake in the preheated oven for 44 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan to room temperature.
  6. Prepare cake surface: Once cooled, remove the cake from the pan and trim off any dome on top with a knife to create a flat surface. Place the cake back into the springform pan for mousse layering.
  7. Make the chocolate mousse: While the cake bakes, combine the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Refrigerate the mixture for 30 minutes until cooled but not firm.
  8. Beat mousse: Remove the chilled chocolate mixture from the fridge, add confectioners' sugar and vanilla extract, and beat with an electric mixer until soft peaks form.
  9. Add gelatin: Dissolve the gelatin in 3 tablespoons of boiling water by whisking thoroughly. Slowly drizzle the gelatin mixture into the mousse while continuing to beat until stiff peaks form.
  10. Assemble mousse layer: Spread the mousse evenly over the chocolate cake layer inside the springform pan. Cover lightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight until fully set.
  11. Make the chocolate ganache glaze: Heat the finely chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl using 30-second intervals, stirring between intervals until fully melted and smooth.
  12. Apply ganache: Pour the ganache over the set mousse layer, smoothing it evenly with a spatula. Refrigerate again until the ganache is fully set and firm.
  13. Serve: Carefully remove the cake from the springform pan. For clean slices, run a sharp knife under hot water, dry it thoroughly, and slice the cake. Serve chilled with fresh berries, whipped cream, or extra chocolate ganache if desired.

Notes

  • Use Dutch processed cocoa powder for a richer chocolate flavor and better color.
  • Ensure the coffee used in the batter is hot to enhance the chocolate taste.
  • Allow the mousse to cool but not firm before whipping to achieve the correct texture when beaten.
  • For best results, refrigerate the cake overnight to allow flavors to meld and mousse to fully set.
  • If gelatin is unavailable, you may substitute with an agar-agar powder following package instructions, but texture may vary slightly.
  • To make slicing easier and neater, warm your knife between cuts and wipe clean each time.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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