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Chocolate Mousse Cake

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Chocolate Mousse Cake is a rich and elegant dessert featuring moist chocolate cake topped with silky smooth chocolate mousse. Perfect for celebrations or special occasions, this decadent treat delivers deep chocolate flavor in every creamy bite.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 1/2 cups heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings for garnish (optional)
  • Cocoa powder for garnish (optional)
  • Fresh berries for garnish (optional)
  • Whipped cream for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform pan.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and sugar until light and smooth.
  4. Add the milk, oil, and vanilla extract.
  5. Gradually mix in the dry ingredients.
  6. Stir in the hot coffee or water until the batter is smooth.
  7. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan.
  9. For the mousse, heat half of the whipping cream until warm but not boiling.
  10. Pour the warm cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
  11. Let the chocolate mixture cool slightly.
  12. Whip the remaining cream with powdered sugar and vanilla until soft peaks form.
  13. Fold the whipped cream gently into the cooled chocolate mixture until fully combined.
  14. Spread the mousse evenly over the cooled cake layer.
  15. Refrigerate for at least 4 hours or until fully set.
  16. Garnish with chocolate shavings, cocoa powder, or berries before serving.

Notes

  • Use dark chocolate for a richer and more intense chocolate flavor.
  • Add espresso powder to the mousse for a mocha variation.
  • Layer fresh raspberries between the cake and mousse for a fruity twist.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-mousse-cake-3/