Print

Chocolate Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

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 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

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