Chocolate Mousse Cake

Why You’ll Love This Recipe

If you’re a chocolate lover, this cake is everything you’ve ever dreamed of. The combination of fluffy mousse and rich chocolate cake creates a delightful contrast of textures. The mousse filling is light, creamy, and melts in your mouth, while the cake base provides a soft, moist foundation. The glossy ganache topping adds a touch of sophistication and an extra layer of chocolate flavor. Whether you’re hosting a dinner party or just craving something special, this cake is bound to satisfy your chocolate cravings.

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 buttermilk
• 1/2 cup hot water

For the Mousse:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

For the Ganache:

• 6 oz semi-sweet chocolate, chopped
• 1/2 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 your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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 together the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients.
6. Stir in the hot water until the batter is smooth (it will be thin).
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely in the pan before transferring it to a wire rack.

For the Mousse:

1. Melt the chopped semi-sweet chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
2. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the melted chocolate and vanilla extract into the whipped cream until smooth and well combined.
4. Chill the mousse in the fridge for at least 30 minutes to firm up.

For the Ganache:

1. Place the chopped semi-sweet chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
3. Stir until the ganache is smooth and glossy. Let it cool to room temperature.

Assembling the Cake:

1. Once the cake has cooled, slice it in half horizontally to create two layers.
2. Place the bottom layer on a serving platter. Spread the mousse evenly over the cake layer.
3. Top with the second layer of cake.
4. Pour the ganache over the top of the cake, spreading it to cover the entire surface.
5. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set and the ganache to firm up.

Servings and Timing

• Servings: 10-12 slices
• Prep time: 30 minutes
• Cook time: 30 minutes
• Chilling time: 2-3 hours
• Total time: 3 hours

Variations

• Flavored Mousse: You can infuse the mousse with different flavors such as orange, raspberry, or coffee. Simply add the desired flavoring to the whipped cream before folding in the melted chocolate.
• Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Caramel Drizzle: Add a caramel drizzle on top of the ganache for an extra sweet touch that complements the chocolate.
• Nutty Crunch: Add a layer of crushed nuts, such as hazelnuts or almonds, between the cake layers for some crunch and texture.

Storage/Reheating

• Storage: Store the cake in an airtight container in the fridge for up to 5 days. The mousse and ganache will keep the cake moist and flavorful.
• Reheating: This cake is best served chilled and doesn’t require reheating. However, if you prefer it slightly warm, allow the ganache to come to room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead of time. Just be sure to refrigerate it until ready to serve.

Can I use milk chocolate instead of semi-sweet chocolate for the mousse?

Yes, you can use milk chocolate for a sweeter mousse, but it will result in a lighter flavor compared to the darker chocolate.

Is it necessary to use buttermilk in the cake?

Buttermilk helps to make the cake moist and tender. If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice.

Can I freeze this cake?

Yes, you can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and foil, then store them in the freezer for up to 3 months.

How can I make this cake more chocolaty?

You can enhance the chocolate flavor by using a higher percentage of cocoa chocolate or adding more cocoa powder to the cake.

Can I use a different type of frosting?

If you prefer, you can use whipped cream frosting or even a traditional buttercream frosting. However, ganache is a classic topping that complements the mousse perfectly.

Why does the mousse need to be chilled?

Chilling the mousse helps it set and become firmer, which makes it easier to spread and layer on the cake.

Can I decorate the cake with fruits?

Yes, fresh berries or fruit like raspberries, strawberries, or cherries would make a beautiful and delicious topping for the cake.

How do I prevent the mousse from separating?

Be sure to fold the whipped cream gently into the melted chocolate, and avoid overmixing, as this can cause the mousse to lose its light texture.

Is this cake suitable for special diets?

This cake is rich and indulgent, but for gluten-free or dairy-free options, you can make substitutions such as using a gluten-free flour blend or dairy-free chocolate and cream.

Conclusion

Chocolate mousse cake is a luxurious dessert that combines the deep, rich flavor of chocolate with a smooth, creamy mousse. It’s perfect for any special occasion, or just when you want to treat yourself to something truly indulgent. With its beautiful presentation and melt-in-your-mouth texture, this cake is sure to be a crowd-pleaser. Whether you’re an experienced baker or a beginner, this recipe will help you create a stunning dessert that’s guaranteed to impress.

Chocolate Mousse Cake

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Chocolate mousse cake is an indulgent dessert that combines a rich chocolate cake base with a light, airy mousse filling, topped with a glossy ganache for an unforgettable treat.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 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 buttermilk
   • 1/2 cup hot water
2. For the mousse:
   • 8 oz semi-sweet chocolate, chopped
   • 1 cup heavy cream
   • 1 tsp vanilla extract
   • 1/4 cup powdered sugar
3. For the ganache:
   • 6 oz semi-sweet chocolate, chopped
   • 1/2 cup heavy cream

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Instructions

For the Cake:

1. 1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
   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 together the softened butter and sugar until light and fluffy, about 2-3 minutes.
   4. Beat in the eggs, one at a time, followed by the vanilla extract.
   5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients.
   6. Stir in the hot water until the batter is smooth (it will be thin).
   7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   8. Allow the cake to cool completely in the pan before transferring to a wire rack.
2. For the Mousse:
   1. Melt the chopped semi-sweet chocolate in a heatproof bowl over a pot of simmering water or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
   2. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
   3. Gently fold the melted chocolate and vanilla extract into the whipped cream until smooth and well combined.
   4. Chill the mousse in the fridge for at least 30 minutes to firm up.
3. For the Ganache:
   1. Place the chopped semi-sweet chocolate in a heatproof bowl.
   2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
   3. Stir until the ganache is smooth and glossy. Let it cool to room temperature.
4. Assembling the Cake:
   1. Once the cake has cooled, slice it in half horizontally to create two layers.
   2. Place the bottom layer on a serving platter. Spread the mousse evenly over the cake layer.
   3. Top with the second layer of cake.
   4. Pour the ganache over the top of the cake, spreading it to cover the entire surface.
   5. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set and the ganache to firm up.

Notes

1. For a more chocolaty flavor, use a higher percentage of cocoa in the ganache or mousse.
2. For a fruity twist, you can add a layer of raspberries or strawberries between the mousse and cake layers.
3. Ensure the mousse is well-chilled before spreading, as it makes layering easier and ensures a better texture.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 40g
• Sodium: 120mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 80mg