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.
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
Instructions
- 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.
- 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.
- 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.
- 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