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
- 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.
- 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.
- 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.
- 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
