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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

4.8 from 29 reviews

This Chocolate Mousse Cake combines a rich, moist chocolate cake layer with a light and airy semi-sweet chocolate mousse topping. Perfectly balanced and deliciously indulgent, it’s chilled to set and served cold for an irresistible dessert experience.

Ingredients

Scale

Cake Layer

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

Chocolate Mousse

  • 200 g semi-sweet chocolate
  • 1½ cups (360 ml) heavy cream (cold)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin powder (optional, for firmness)
  • 2 tablespoons water

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 175°C (350°F). Grease an 8-inch (20 cm) round pan and line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: In another large bowl, cream the softened butter and sugar together until the mixture is light, fluffy, and pale in color.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract, mixing thoroughly to combine.
  5. Incorporate Dry Ingredients and Milk: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Stir just until combined.
  6. Add Hot Water or Coffee: Pour in the hot water or coffee and stir until the batter is smooth; it will be thin, which is expected.
  7. Bake Cake Layer: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  8. Prepare Gelatin (if using): Dissolve gelatin powder in water and let it stand for 5 minutes. Then gently melt it until fully dissolved, avoid boiling.
  9. Melt Chocolate: Melt the semi-sweet chocolate using a double boiler or microwave in short bursts, stirring frequently. Let it cool slightly but not harden.
  10. Whip Cream and Sugar: In a chilled bowl, whip the cold heavy cream with sugar and vanilla extract until soft peaks form.
  11. Fold Chocolate and Gelatin into Cream: Gradually fold the melted chocolate and melted gelatin (if using) into the whipped cream, blending gently until smooth and creamy without deflating.
  12. Assemble Cake: Place the cooled cake layer at the bottom of a springform pan. Pour the chocolate mousse over the cake evenly and smooth the top with a spatula.
  13. Chill to Set: Refrigerate the assembled cake for at least 6 hours or overnight to allow the mousse to set firmly.
  14. Garnish and Serve: Before serving, garnish with chocolate shavings, curls, or extra whipped cream for an elegant finish. Serve cold for the best flavor and texture.

Notes

  • The gelatin is optional but helps the mousse hold its shape better when sliced.
  • Using coffee instead of hot water in the cake batter enhances the chocolate flavor without making the cake taste like coffee.
  • Ensure the cake is completely cool before adding the mousse to avoid melting the mousse layer.
  • For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: chocolate mousse cake, chocolate cake, mousse dessert, semi-sweet chocolate, layered cake, homemade chocolate cake, rich chocolate mousse, easy chocolate dessert

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