Chocolate Mousse Cake

Why You’ll Love This Recipe

This Chocolate Mousse Cake is a show-stopping dessert that combines the rich, dense chocolate cake base with the light, fluffy chocolate mousse topping, creating a perfect balance of flavors and textures. The mousse adds an airy quality that contrasts beautifully with the moist, dense cake. This cake is incredibly versatile and can be made ahead of time, making it an ideal dessert for entertaining. It’s indulgent yet not overwhelmingly sweet, making it a hit for any chocolate lover. If you’re looking for a dessert that’s both elegant and delicious, this cake is sure to become a favorite.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup boiling water

For the Mousse:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream (or non-dairy cream)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp instant coffee (optional, enhances chocolate flavor)

For the Ganache (optional):

• 4 oz semi-sweet chocolate, chopped
• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Carefully pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this is normal.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

For the Mousse:

1. Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until the mixture is smooth and glossy. If you’re using instant coffee, add it here and stir until dissolved.
3. Let the chocolate mixture cool to room temperature.
4. Once the chocolate mixture has cooled, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Gently fold the whipped cream into the cooled chocolate mixture until well combined and fluffy.

Assembling the Cake:

1. Once the cake has completely cooled, slice it in half horizontally to create two layers.
2. Place the bottom layer of the cake on a serving platter. Spread a generous layer of chocolate mousse on top.
3. Place the second layer of cake on top and spread the remaining mousse over the top and sides of the cake.
4. Chill the cake in the refrigerator for at least 2 hours to allow the mousse to set.

For the Ganache (optional):

1. Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
2. Stir until the ganache is smooth and glossy.
3. Once the ganache has cooled slightly, pour it over the top of the chilled cake and spread it evenly with a spatula.

Servings and timing

• Servings: 10-12 slices
• Prep time: 30 minutes
• Cook time: 35 minutes
• Total time: 3 hours (including chilling time)

Variations

• Flavored Mousse: Add a few drops of almond or orange extract to the mousse for a different flavor profile.
• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
• Vegan: Substitute dairy products with vegan options such as non-dairy butter, milk, and cream, and use dairy-free chocolate.
• Fruit Topping: Top the cake with fresh berries or raspberries for a refreshing contrast to the rich chocolate.
• Mini Mousse Cakes: Make individual mousse cakes by baking the cake in cupcake pans and layering the mousse in each one.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and foil and freeze for up to 1 month. Allow the cake to thaw in the refrigerator before serving.
• Reheating: Since this is a chilled dessert, there’s no need to reheat it. Serve it cold or at room temperature.

FAQs

1. Can I make this cake without the ganache?

Yes, the ganache is optional. You can skip it and enjoy the mousse cake as is, or top it with powdered sugar or fresh fruit instead.

2. Can I make the mousse ahead of time?

Yes, you can make the mousse a day ahead and store it in the refrigerator. Just make sure to allow the cake to cool completely before adding the mousse.

3. Can I use milk chocolate for the mousse?

Yes, you can use milk chocolate instead of semi-sweet chocolate for a sweeter mousse, but it may change the texture slightly.

4. How do I prevent the mousse from being too runny?

Ensure the chocolate mixture cools to room temperature before folding in the whipped cream. If it’s too warm, the mousse may not set properly.

5. Can I freeze this cake?

Yes, this cake can be frozen. Just make sure to wrap it tightly and store it in an airtight container to prevent freezer burn.

6. Can I use a different cake recipe for this cake?

Absolutely! You can use your favorite chocolate cake recipe as the base for the mousse layer.

7. How do I make the mousse fluffier?

For a fluffier mousse, make sure the whipped cream is whipped to stiff peaks before folding it into the chocolate mixture.

8. Can I use instant pudding mix to make the mousse?

While instant pudding mix is an option for a quicker mousse, it won’t have the same rich, creamy texture as a traditional chocolate mousse made with whipped cream and melted chocolate.

9. How can I make this cake lighter?

To make a lighter version, reduce the amount of butter in the cake and use lighter whipping cream for the mousse. You could also use egg whites in the cake for a fluffier texture.

10. How long does it take for the mousse to set?

Allow the mousse to set in the refrigerator for at least 2 hours, but overnight is even better to allow the flavors to meld and the mousse to firm up perfectly.

Conclusion

Chocolate Mousse Cake is an elegant and indulgent dessert that will impress anyone lucky enough to try it. The combination of a moist chocolate cake base, light and creamy mousse, and decadent ganache creates a heavenly dessert experience. Whether it’s a special occasion or a treat to enjoy any time, this cake is sure to satisfy every chocolate craving. With its rich flavor and luxurious texture, it’s the perfect way to end any meal.

Chocolate Mousse Cake

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Chocolate Mousse Cake is a rich dessert with a dense, moist chocolate cake base topped with a light and fluffy chocolate mousse. It’s perfect for any special occasion or a luxurious treat to satisfy your chocolate cravings.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. 1 cup all-purpose flour
2. 1/2 cup unsweetened cocoa powder
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1/2 cup unsalted butter, softened
7. 1 cup granulated sugar
8. 2 large eggs
9. 1 tsp vanilla extract
10. 1/2 cup milk (dairy or non-dairy)
11. 1/2 cup boiling water
12. 8 oz semi-sweet chocolate, chopped
13. 1 cup heavy cream (or non-dairy cream)
14. 1/4 cup powdered sugar
15. 1 tsp vanilla extract
16. 1/2 tsp instant coffee (optional, enhances chocolate flavor)
17. 4 oz semi-sweet chocolate, chopped (for ganache)
18. 1/4 cup heavy cream (for ganache)

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Instructions

For the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and line the bottom with parchment paper.

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Carefully pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this is normal.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
8. For the Mousse: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
9. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until the mixture is smooth and glossy. If using instant coffee, add it here and stir until dissolved.
10. Let the chocolate mixture cool to room temperature.
11. Once the chocolate mixture has cooled, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Gently fold the whipped cream into the cooled chocolate mixture until well combined and fluffy.
13. Assembling the Cake: Once the cake has completely cooled, slice it in half horizontally to create two layers.
14. Place the bottom layer of the cake on a serving platter. Spread a generous layer of chocolate mousse on top.
15. Place the second layer of cake on top and spread the remaining mousse over the top and sides of the cake.
16. Chill the cake in the refrigerator for at least 2 hours to allow the mousse to set.
17. For the Ganache (optional): Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
18. Stir until the ganache is smooth and glossy.
19. Once the ganache has cooled slightly, pour it over the top of the chilled cake and spread it evenly with a spatula.

Notes

1. If you don’t have instant coffee, you can omit it, but it does help enhance the chocolate flavor.
2. For a lighter mousse, you can reduce the amount of whipped cream, but keep in mind it will affect the texture.
3. If you prefer a denser mousse, use less whipped cream.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 100mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 80mg