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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

4.8 from 26 reviews

This decadent Chocolate Mousse Cake features a rich and moist chocolate base topped with a smooth, airy chocolate mousse. Perfect for chocolate lovers, this elegant dessert combines intense cocoa flavors with creamy textures, finished with optional decorations for a stunning presentation.

Ingredients

Scale

Cake Base

  • 1 cup (125 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) sugar
  • 2 large eggs
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) hot water or hot coffee
  • 1 tsp vanilla extract

Chocolate Mousse

  • 200 g dark or semi-sweet chocolate (chopped or chips)
  • 1½ cups (360 ml) heavy cream, well chilled
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp gelatin (optional, for a firmer texture)
  • 2 tbsp water (to dissolve gelatin)

Decoration (optional)

  • Chocolate shavings or curls
  • Cocoa powder
  • Whipped cream rosettes

Instructions

  1. Make the Cake Base: Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round pan with parchment paper to prevent sticking. In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution. In a separate bowl, beat the softened unsalted butter and sugar until the mixture is creamy and light. Add the eggs one at a time along with the vanilla extract, mixing well after each addition. Alternate adding the dry ingredients with the milk to the butter mixture, stirring until you achieve a smooth batter. Finally, incorporate the hot water or hot coffee; the batter will be thin, which is normal and contributes to a moist cake. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
  2. Prepare the Chocolate Mousse: If using gelatin for a firmer mousse, begin by blooming the gelatin in 2 tablespoons of water, letting it sit for 5 minutes, then gently melt it either over a double boiler or in short bursts in the microwave. Next, melt the dark or semi-sweet chocolate in a double boiler or microwave, heating in 15-second intervals and stirring in between until smooth. Let the melted chocolate cool slightly to avoid curdling the cream. In a chilled bowl, whip the heavy cream together with sugar and vanilla extract until soft peaks form, which means it holds shape but is still smooth. Gently fold the melted chocolate (and melted gelatin if used) into the whipped cream, mixing carefully to keep the mousse light and airy without deflating it.
  3. Assemble the Cake: Once the cake base is fully cooled, place it inside a springform pan or dessert ring to create a neat edge. Evenly spread the prepared chocolate mousse on top of the cake, smoothing the surface with a spatula. Refrigerate the assembled cake for at least 6 hours, or ideally overnight, to allow the mousse to set properly and flavors to meld. Before serving, decorate the top with a dusting of cocoa powder, chocolate shavings or curls, and whipped cream rosettes according to your preference for an attractive finish.

Notes

  • Using hot coffee instead of water in the cake batter intensifies the chocolate flavor.
  • Gelatin is optional in the mousse but helps achieve a firmer texture that slices cleanly.
  • Ensure the heavy cream is well chilled before whipping for better volume.
  • Store the cake in the refrigerator and consume within 3 days for best freshness.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in equal amounts.

Nutrition

Keywords: chocolate mousse cake, chocolate dessert, mousse recipe, layered chocolate cake, elegant dessert

Find it online: https://maicook.com/chocolate-mousse-cake-recipe-2/