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Chocolate Mousse Cake Recipe

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4.2 from 20 reviews

This decadent Chocolate Mousse Cake combines a rich, moist chocolate cake base with a smooth, airy chocolate mousse layer, topped with a glossy chocolate ganache. Perfect for special occasions or indulgent desserts, this recipe uses quality semi-sweet chocolate and a careful layering of textures to delight chocolate lovers.

  • Total Time: 5 hours
  • Yield: 12 servings

Ingredients

For the Chocolate Cake:

  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/4 cup (20g) black cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (120mL) whole milk
  • 1/4 cup (60mL) vegetable oil or any neutral flavored oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120mL) boiling water
  • 1 teaspoon instant espresso powder (optional)

For the Chocolate Mousse:

  • 4 large egg yolks
  • 1/3 cup (70g) granulated sugar
  • Pinch of salt
  • 2 teaspoons pure vanilla extract
  • 12 ounces (340g) good quality semi-sweet chocolate, finely chopped
  • 2 cups (480mL) cold heavy whipping cream, divided

For the Ganache:

  • 4 ounces (115g) good quality semi-sweet chocolate, finely chopped
  • 1/2 cup (120mL) heavy whipping cream

Instructions

  1. Prepare the Cake Pan: Preheat your oven to 350°F (177°C). Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, black cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add Wet Ingredients: Add the egg, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and streak-free, taking care not to overmix for a tender crumb.
  4. Incorporate Boiling Water and Espresso: Dissolve instant espresso powder, if using, in boiling water. Pour the hot liquid over the batter and whisk gently until combined—the batter will be very watery but that’s expected.
  5. Bake the Cake: Pour the batter into the prepared springform pan. Bake in the center of the preheated oven for 20 to 25 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely to room temperature.
  6. Level the Cake: Once cooled, level the top of the cake using a cake leveler or serrated knife for an even surface. Clean the springform pan and reline the bottom with fresh parchment paper. Line the sides with a cake collar or parchment strip. Place the leveled cake back into the pan and set aside.
  7. Prepare the Double Boiler: Set up a double boiler by placing a heat-safe medium bowl over a pot with an inch of simmering water. The bottom of the bowl should not touch the water.
  8. Make Swiss Meringue Base: In the bowl, combine egg yolks and granulated sugar. Whisk constantly over the double boiler for about 10 minutes until the sugar dissolves, the mixture thickens, and reaches 160°F (71°C) for safety. Remove carefully from heat, then whisk in salt and vanilla extract.
  9. Melt Chocolate: Add the chopped semi-sweet chocolate to the warm egg mixture without whisking. Let it sit to begin melting while you heat cream.
  10. Heat Cream: In a separate pot, warm 2/3 cup (160mL) heavy cream until steaming and bubbling at the edges but not boiling.
  11. Combine Chocolate and Cream: Pour the hot cream over the chocolate and egg yolk mixture. Whisk gently until smooth and fully melted. If any chocolate remains un-melted, use short microwave bursts or a double boiler to dissolve completely. Set aside until the mixture cools to room temperature.
  12. Whip Heavy Cream: Using an electric mixer with a whisk attachment, whip the remaining 1 1/3 cups (320mL) cold heavy cream to stiff peaks. Be careful not to overwhip.
  13. Fold Whipped Cream into Chocolate Mixture: Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, then fold in another third, and finally fold in the remaining third until smooth and streak-free. Avoid overmixing to keep mousse airy.
  14. Assemble Mousse Layer: Pour the chocolate mousse over the cake base in the springform pan. Smooth the top with a spatula or spoon. Refrigerate for at least 4 hours to set.
  15. Make Ganache: Place chopped chocolate for the ganache in a medium bowl. Heat heavy cream until bubbly around edges without boiling and pour over the chocolate. Let sit 5 minutes, then whisk until smooth. Cool slightly if needed.
  16. Finish Cake: Remove the chilled mousse cake from the fridge and unmold from the pan. Peel off the cake collar or parchment from the sides and transfer the cake to a serving dish. Pour ganache over the top and spread evenly. Refrigerate 5 to 10 minutes to set while chilled.
  17. Serve: Slice and serve the luscious Chocolate Mousse Cake chilled for the best texture and flavor.

Notes

  • Use high-quality semi-sweet chocolate for the best taste and texture in mousse and ganache.
  • Be cautious not to overmix cake batter and whipped cream to maintain the desired texture.
  • The espresso powder enhances the chocolate flavor but is optional.
  • Ensure the chocolate mousse mixture has fully cooled before folding in whipped cream to get proper mousse volume.
  • Chilling the cake at least 4 hours improves mousse set; overnight is ideal.
  • Use a thermometer to ensure egg yolk mixture reaches 160°F to ensure safety when making mousse.
  • If you don’t have a cake collar, use parchment paper strips to support mousse layer during chilling.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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