Chocolate Mousse Cake

If you’re looking for a dessert that is both luxurious and indulgent, this Chocolate Mousse Cake is a showstopper. Featuring a rich, moist chocolate cake base topped with layers of creamy chocolate mousse and finished with a glossy chocolate ganache, this cake is perfect for impressing guests at special events, birthdays, or anytime you crave something truly decadent.

Ingredients:

For the Cake Base:

½ cup all-purpose flour

⅓ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

½ cup granulated sugar

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

For the Chocolate Mousse:

1 ½ cups heavy cream, divided

8 oz semi-sweet chocolate, chopped

1 teaspoon unflavored gelatin

1 tablespoon water

For the Chocolate Ganache:

½ cup heavy cream

4 oz semi-sweet chocolate, finely chopped

Directions:

Prepare the Cake Base:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the eggs and sugar until light and fluffy. Add in the melted butter and vanilla extract, then fold in the dry ingredients until just combined.

Pour the batter into the prepared pan and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Make the Chocolate Mousse:
To prepare the mousse, sprinkle gelatin over water and let it bloom for 5 minutes. In a double boiler or microwave, melt the chopped chocolate with ½ cup of heavy cream, stirring until smooth. Let the mixture cool slightly.

Next, microwave the gelatin mixture for 10 seconds to dissolve it, then stir it into the melted chocolate. In a separate bowl, whip the remaining 1 cup of heavy cream to soft peaks and gently fold it into the chocolate mixture until smooth. Spread the mousse evenly over the cooled cake base and refrigerate for at least 2 hours to set.

Make the Ganache Topping:
In a small saucepan, heat the remaining ½ cup of heavy cream over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate, stirring until the mixture is smooth and glossy. Let it cool slightly until it thickens, but remains pourable.

Assemble the Cake:
Once the mousse has set, pour the ganache over the mousse layer, spreading it evenly. Return the cake to the refrigerator for another hour to allow the ganache to set completely.

Serve:
Before releasing the cake from the springform pan, run a warm knife around the edge to ensure a clean release. Slice the cake into 12 servings and serve cold. Garnish with chocolate curls or fresh berries for an extra touch of elegance.

Serving Tips:

Chill Before Serving: For the best texture and flavor, it’s recommended to serve the cake chilled. The mousse and ganache layers set perfectly when refrigerated, giving the cake its luxurious consistency.

Use a Warm Knife for Slicing: To make clean slices and avoid messy edges, run a warm knife around the edge of the cake before releasing it from the springform pan. You can dip the knife in hot water and wipe it dry before each cut.

Garnishing: Add a touch of elegance by garnishing each slice with chocolate curls, fresh berries, or a dollop of whipped cream. A sprinkle of cocoa powder or shaved chocolate can also enhance the presentation.

Portion Sizes: This recipe yields 12 servings, but you can adjust the portions based on your preference, keeping in mind that this cake is quite rich.

Storage Tips:

Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The mousse and ganache layers will maintain their smooth texture as long as the cake is properly stored.

Freezing: If you’d like to store the cake for a longer period, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe container or bag. The cake can be frozen for up to 1-2 months. When ready to serve, thaw the slices in the refrigerator overnight for the best texture.

Avoid Storing at Room Temperature: Due to the mousse and ganache, this cake should not be kept at room temperature for extended periods. Always refrigerate any leftovers to maintain its freshness.

Related Recipes:

• 4-Ingredient Peanut Butter Mousse
• Salted Caramel Chocolate Mousse Cups
• Pumpkin Mousse

FAQs:

Conclusion:

This Chocolate Mousse Cake is the perfect combination of rich, velvety layers with a deliciously smooth chocolate flavor. Whether you’re baking for a special occasion or treating yourself to a decadent dessert, this cake is sure to satisfy your sweet tooth and leave everyone asking for the recipe.

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📖 Recipe:

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Chocolate Mousse Cake

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• Author: Isabella
• Total Time: 3 hours 45 minutes (including chilling time)
• Yield: 12 servings
• Diet: Vegetarian

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Description

This indulgent Chocolate Mousse Cake is the perfect dessert for special occasions. A rich chocolate cake base is topped with a silky, creamy chocolate mousse and finished with a glossy chocolate ganache. This layered cake is decadently chocolatey, light in texture, and sure to impress any guest. Perfect for birthdays, holidays, or when you’re craving something sweet and luxurious.

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Ingredients

For the Cake Base:

½ cup all-purpose flour

⅓ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

½ cup granulated sugar

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

For the Chocolate Mousse:

8 oz semi-sweet chocolate, chopped

1 ½ cups heavy cream, divided

1 teaspoon unflavored gelatin

1 tablespoon water

For the Chocolate Ganache:

½ cup heavy cream

4 oz semi-sweet chocolate, finely chopped

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Instructions

1. Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. In another bowl, whisk eggs and sugar until light and fluffy. Add melted butter and vanilla, then fold in the dry ingredients. Pour the batter into the pan and bake for 12-15 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
2. Make the Chocolate Mousse: In a small bowl, bloom the gelatin by sprinkling it over water and letting it sit for 5 minutes. In a double boiler or microwave, melt the chocolate with ½ cup of cream, stirring until smooth. Cool slightly. Microwave the gelatin mixture to dissolve it, then stir it into the melted chocolate. Whip the remaining 1 cup of cream to soft peaks, then gently fold it into the chocolate mixture. Spread the mousse over the cooled cake and refrigerate for 2 hours to set.
3. Make the Ganache: Heat the remaining ½ cup of heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over chopped chocolate. Stir until smooth and glossy. Let cool slightly until thickened but pourable.
4. Assemble the Cake: Pour the ganache over the mousse layer, spreading evenly. Refrigerate for another hour until set. Run a warm knife around the edge of the cake before releasing it from the pan. Slice and serve cold.

Notes

Be sure to refrigerate the cake long enough for the mousse and ganache to set properly.

You can decorate the cake with chocolate curls or fresh berries for a more festive touch.

For a richer chocolate flavor, consider using high-quality dark chocolate for both the mousse and ganache.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cake, Chocolate Cake
• Method: Baking, Refrigeration
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 480 kcal

Keywords: chocolate mousse cake, chocolate cake, mousse cake recipe, easy chocolate cake, dessert cake, layered chocolate mousse, decadent chocolate dessert, chocolate ganache, special occasion dessert