Chocolate Mousse Cake Recipe

ByLila Prescott
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Introduction

This Chocolate Mousse Cake combines a rich, moist chocolate cake with a light, airy chocolate mousse for a decadent treat. Perfect for special occasions or when you simply want to indulge in a classic dessert with a smooth, creamy twist.

A small round cake with three visible layers sits on a white plate on a white marbled texture. The bottom layer is dark and crumbly like chocolate cake. The middle layer is thicker, smooth, and light brown like chocolate mousse, topped by a shiny dark chocolate glaze as the top layer. On top, a ring of white whipped cream curls around the edge, sprinkled with dark chocolate shavings. In the center of the whipped cream are fresh red raspberries, a blue blueberry, a small green mint leaf, and three triangular pieces of dark chocolate standing upright. The scene is clear and bright, showing the rich textures and colors of the dessert, photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 8 oz semi-sweet chocolate (chopped)
  • 2 tablespoons unsalted butter
  • 3 large eggs (separated)
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream (for garnish)
  • Chocolate shavings or cocoa powder (for garnish)
  • Fresh berries (optional, for garnish)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
  4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Step 5: 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. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Step 6: In a heatproof bowl over simmering water, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
  7. Step 7: Whisk the egg yolks and sugar together until pale and fluffy. Gradually add the melted chocolate mixture to the egg yolks, stirring until well combined.
  8. Step 8: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  9. Step 9: Whip the heavy cream and vanilla extract until soft peaks form.
  10. Step 10: Gently fold the whipped egg whites into the chocolate mixture, then fold in the whipped cream until no streaks remain.
  11. Step 11: Once the cake is completely cool, slice it in half horizontally to create two layers.
  12. Step 12: Place one layer on a serving plate and spread half of the chocolate mousse over it. Place the second cake layer on top and spread the remaining mousse over the top and sides.
  13. Step 13: Refrigerate the cake for at least 2 hours to allow the mousse to set.
  14. Step 14: Before serving, garnish with whipped cream, chocolate shavings or cocoa powder, and fresh berries if desired. Slice and enjoy chilled.

Tips & Variations

  • Use high-quality chocolate for a richer mousse flavor.
  • For a lighter cake, carefully fold the dry ingredients into the wet to avoid overmixing.
  • Replace buttermilk with milk and a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
  • Try adding a splash of coffee to the cake batter to enhance the chocolate flavor.
  • Top with toasted nuts or a drizzle of caramel sauce for added texture and taste.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The mousse will keep its light texture when chilled. To serve, remove from fridge and let sit for 10 minutes to soften slightly. Avoid freezing, as mousse texture may change.

How to Serve

A three-layer round chocolate dessert sits on a white plate with a white marbled surface in the background. The bottom layer is a dark chocolate cake with a rough texture, followed by a smooth, thick, lighter chocolate mousse middle layer. The top layer is a glossy dark chocolate ganache with a shiny finish. On top, there is a ring of white whipped cream piped in swirls, covered with chocolate shavings. Fresh berries, including two red raspberries and one dark blueberry, along with three triangular dark chocolate pieces and a small green mint leaf, decorate the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate mousse ahead of time?

Yes, you can prepare the mousse a day in advance and refrigerate it until ready to assemble the cake. Just give it a gentle stir before spreading.

Is it safe to use raw eggs in the mousse?

The mousse contains raw eggs, so use the freshest eggs possible or consider pasteurized eggs for safety, especially for children, pregnant women, or those with weakened immune systems.

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Chocolate Mousse Cake Recipe

★★★★★

4.4 from 58 reviews
  • Author: Lila
  • Total Time: 1 hour
  • Yield: 8 servings 1x
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Description

This Chocolate Mousse Cake combines a rich, moist chocolate cake base with a luscious, airy chocolate mousse topping. Perfectly layered and chilled, it offers a decadent dessert experience that’s ideal for special occasions or any time you crave a sophisticated chocolate treat.

Ingredients

Scale

For the Chocolate Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Chocolate Mousse:

  • 8 oz semi-sweet chocolate (chopped)
  • 2 tablespoons unsalted butter
  • 3 large eggs (separated)
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish:

  • Whipped cream
  • Chocolate shavings or cocoa powder
  • Fresh berries (optional)

Instructions

  1. Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking. In a large bowl, whisk together all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt for an even mixture. In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk, mixing thoroughly. Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  2. Prepare the Chocolate Mousse: Melt the chopped semi-sweet chocolate and butter together in a heatproof bowl placed over simmering water, stirring continuously until smooth. Remove from heat and let it cool slightly. In a separate bowl, whisk the egg yolks and sugar until pale and fluffy, then gradually incorporate the melted chocolate mixture into the yolks, stirring well. In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form, ensuring the mixture is airy. In a fourth bowl, whip the heavy cream with vanilla extract until soft peaks form. Gently fold the whipped egg whites into the chocolate mixture, taking care not to deflate it. Follow by folding in the whipped cream until the mousse is homogeneous and smooth with no streaks.
  3. Assemble the Cake: Once the chocolate cake is completely cooled, slice it horizontally into two even layers using a serrated knife. Place one cake layer on your serving plate and spread half of the prepared chocolate mousse evenly over it using a spatula. Carefully place the second layer of cake on top, then spread the remaining mousse over the top and sides of the cake, smoothing it out for an elegant finish. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set firmly, enhancing both texture and flavor.
  4. Serve: Before serving, garnish the cake with whipped cream, chocolate shavings or dust cocoa powder on top, and add fresh berries if desired to complement the richness with a fresh, bright note. Slice the cake and serve chilled to enjoy the rich, creamy, and airy chocolate mousse cake to its fullest.

Notes

  • Ensure the cake is completely cooled before layering with mousse to prevent melting.
  • Use high-quality semi-sweet chocolate for a richer mousse flavor.
  • Be gentle when folding in egg whites and whipped cream to maintain the mousse’s light texture.
  • Refrigerate the cake for at least 2 hours, but overnight chilling improves flavor melding and firmness.
  • For food safety, use fresh eggs or pasteurized eggs since the mousse contains raw egg whites and yolks.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate mousse cake, chocolate cake, mousse dessert, layered chocolate cake, chocolate dessert, homemade mousse cake

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