This chocolate mousse cake is a true definition of decadence. Imagine a single layer of moist chocolate cake that serves as the base, offering a rich and delicious experience from the first bite. This isn’t just any cake;
it’s a homemade creation, where the light and fluffy chocolate mousse sits on top, piled high to ensure every mouthful is a delight. The cake is covered in a rich shell of chocolate ganache, making it the perfect treat for any occasion.
Each layer of this absolute chocolate HEAVEN is meticulously crafted. The process starts with a moist chocolate cake base, then moves to the chilled and covered mousse layer, culminating in the rich shell of ganache that completes this decadent dessert.
This cake’s various levels of flavor are sure to impress anyone, as the cake melts in your mouth with every bite. Whether preparing it for a celebration or just indulging in a personal treat, this cake will surely stand out as a special and perfect treat.
Jump to RecipeWhat Is Chocolate Mousse Cake
Chocolate Mousse Cake is a decadent dessert that combines the richness of chocolate cake with the light, airy texture of chocolate mousse. This dessert is beloved for its luxurious texture and intense chocolate flavor, making it a popular choice for special occasions and gourmet dining.
3 Parts to Dark Chocolate Mousse Cake
Creating the perfect Chocolate Mousse Cake involves these steps:
1. Dark Chocolate Cake: Start with the dark chocolate cake, a delightful variation of my famous tuxedo cake originating from my cherished recipe. Over the years, I’ve found that replacing sour cream with buttermilk enhances the flavor and gives the cake a firmer structure.
2. Chocolate Mousse: I researched many simplified ways to make a fluffy mousse filling without using eggs or gelatin. This mousse seamlessly combines real chocolate with homemade whipped cream. Whipped frosting is a wonderful alternative filling if you don’t want to make mousse.
3. Chocolate Ganache: Top the whole cake with a luscious two-ingredient semi-sweet ganache. By now, you should feel like a ganache pro, ready to impress with this elegant finish.
How to make chocolate mousse
Get your bowls cleaned and ready—we will be using a lot of dishes! Making chocolate mousse has many steps, but each one is very simple.
Step 1 – Chocolate
My recipe uses equal parts dark and milk chocolate to make a chocolate mousse that isn’t too bitter or too sweet. Go for 70% cocoa dark chocolate, as it provides a rich chocolate flavor without any bitterness. Using good quality chocolate will make a big difference in the overall flavor. I’ve linked my favorites in the recipe card below.
These two chocolates are chopped and slowly melted in a bowl over simmering water. Once they had melted, the chocolate rested for a few minutes to cool slightly.
After those few minutes, egg yolks are whisked into the chocolate mixture one at a time. A raw egg is needed in chocolate mousse to create a creamy consistency.
Step 2 – Gelatin
Once chilled, gelatin helps the mousse set. To incorporate the gelatin, it first needs to bloom. Sprinkle unflavored gelatin powder over a small dish filled with water. The gelatin will absorb the water and turn gelatinous and clear.
Meanwhile, heat a pot of heavy cream just until it’s steaming. Then, whisk the bloomed gelatin and melt it in. The cream acts as a smooth vehicle for the gelatin and adds a layer of richness to the mousse.
The hot gelatin cream is slowly whisked into the chocolate and egg yolk bowl.
Step 3 – The Fluff
This part adds lightness and fluff to the mousse. First, heavy cream is whipped until it reaches stiff peaks. Then, egg whites are whipped with cream of tartar and sugar to create a fluffy meringue.
Both are individually folded into the bowl of chocolate using a rubber spatula. Gently mix to prevent the mousse from deflating and turning into chocolate fudge. This process might take some time, but it’s crucial for achieving the perfect mousse texture.
How to assemble chocolate mousse cake
· Cooled and soaked the cake? The mousse is ready to go. It’s time to assemble our chocolate mousse cake.
· Line the chocolate cake pan with a sheet of acetate to create a cake collar. This collar will hold the mousse and keep the sides clean when the cake is chilled.
· Slide the acetate down the sides of the pan until it reaches the bottom, nudging it between the cake and the pan wall.
· Pour the mousse over the cake, letting it fill the top of the springform pan. The cake collar must reach about an inch above the pan.
· Allow the mousse cake to chill for at least 4 hours, preferably overnight. This thick layer of mousse ensures it sets all the way through.
If You Love This Recipe Try More
Pandan Chiffon Cake: Ingredients, Recipe, and Variations
Crockpot Marry Me Chicken Spaghetti
Slow Cooker Magic: Perfect Chicken Spaghetti Recipe
Can Chocolate Mousse Cake Be Made Gluten-Free?
Yes, chocolate mousse cake can be made gluten-free. You can enjoy this delicious dessert without worry by using gluten-free flour and ensuring all ingredients are gluten-free.
Can I Substitute Dark Brown Sugar with Light Brown Sugar?
Yes, you can substitute dark brown sugar with light brown sugar. The main difference is the molasses content; dark brown sugar has more, giving it a richer flavor and darker color. Light brown sugar will provide a milder taste but can be used in equal amounts in recipes.
Does Chocolate Mousse Cake Need to Be Made with Coffee?
No, chocolate mousse cake does not need to be made with coffee. While coffee can enhance chocolate flavor, it is not necessary. Depending on the recipe, you can omit coffee or substitute it with other liquids like milk or water.
What is the Best Chocolate for Chocolate Mousse Cake?
The best chocolate mousse cake chocolate is high-quality dark chocolate with 60-70% cocoa content. Brands like Valrhona, Ghirardelli, and Callebaut are excellent choices.
Can I use a cake pan that is different from a springform pan?
Yes, you can use a different cake pan instead of a springform pan. However, a springform pan is preferred for easy removal. If using a regular cake pan, line it with parchment paper for easier release. Ensure the pan is the same size to maintain proper baking times and cake structure.
Conclusion
Creating a Chocolate Mousse Cake is rewarding and results in a decadent dessert. This cake will impress with its rich chocolate base, fluffy mousse filling, and smooth ganache topping. It’s versatile enough to accommodate dietary needs and ingredient preferences, making it a delightful treat for any occasion.
Whether you’re a seasoned baker or a beginner, following these steps will guide you to a spectacular cake with a perfect blend of textures and flavors. Enjoy the process and relish each bite of this chocolate delight!
Chocolate Mousse Cake
Ingredients
- 1 and 3/4 cups (350g) granulated sugar
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder* (see note)
- One teaspoon of baking powder
- One teaspoon salt
- Two teaspoons of baking soda
- Two teaspoons espresso powder (optional)*
- 1/2 cup (120ml) canola or vegetable oil
- Two large eggs at room temperature
- 3/4 cup (180g) full-fat sour cream at room temperature
- 1/2 cup (120ml) buttermilk at room temperature*
- Two teaspoons of pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
Chocolate Mousse
- 7 oz 70% dark chocolate, chopped
- 7 oz milk chocolate, chopped
- 3 tbsp water
- Three large eggs separated
- 1 1/2 tsp unflavored gelatin
- 1 3/4 cup heavy cream, divided
- 1/2 tsp cream of tartar
- 1/4 cup (50g) fine granulated sugar
Chocolate Ganache
- 6 oz 70% dark chocolate, chopped
- 3/4 cup (180g) heavy cream
Instructions
- Step 1: Preheat your Ovento 350°F (177°C). Grease four 8-anchor 9-inch cake pans and line them with parchment paper rounds.
- Step 2: In a large bowl, whisk together flour,cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- Step 3: Using a handheld or stand mixer with a whisk attachment, mix oil, eggs, and sour cream at medium-high speed until combined. Add buttermilk and vanilla.
- Step 4: Pour the wet mixture into the dry ingredients. Add hot water or coffee and mix until the batter is combined. Fold in chocolate chips if desired.
- Step 5: Divide the batter evenly into the prepared pans and bake for 19-23 minutes, checking for doneness with a toothpick. Let the cakes cool on a wire rack.
Chocolate Mousse
- Step 6: Add chopped chocolate to a heat-safe bowl for the mousse. Fill a saucepan with 1/2 inch of water, place it over medium heat, and place the bowl on top without letting it touch the water.
- Step 7: As the water starts simmering, stir the chocolate until smooth, then remove from heat and let it cool slightly. Whisk in three egg yolks, one at a time, to the thickened chocolate mixture.
- Step 8: Mix three tablespoons of water with gelatin in a small bowl and let it sit—heat 3/4 cup of heavy cream in the cleaned saucepan until steaming. Add the gelatin to the steaming cream and whisk to melt. Combine this with the chocolate mixture until smooth and glossy.
- Step 9: In a large bowl, use a hand or stand mixer to whip the remaining 1 cup of heavy cream at high speed until light and fluffy with stiff peaks.
- Step 10: In another clean bowl, whip egg whites with cream of tartar on high speed until foamy. Gradually add fine sugar and continue whipping until the mixture forms soft peaks.
- Step 11: Gently fold the whipped cream into the chocolate mixture, then fold in the meringue until the mousse is one color. Pour the mousse over the cooled chocolate cake and chill in the refrigerator for at least 4 hours, preferably overnight.
chocolate ganache
- Step 12: Ensure the mousse is set for the chocolate ganache, and carefully remove the cake ring and collar. Place chopped chocolate in a medium-sized heat-safe bowl, and heat heavy cream in a microwave until hot.
- Step 13: Pour the hot cream over the chocolate and let it sit for 3 minutes before whisking until combined and glossy. Pour the ganache over the cake, spreading it with a spoon to let it drip down the sides.
- Step 14: Chill the cake for 30 minutes to set the ganache. Slice and enjoy your chocolate mousse cake!
