Chocolate Mousse Cake

Chocolate Mousse Cake is a rich and decadent dessert that brings together the creamy texture of mousse and the tender goodness of cake. Perfect for any occasion, this cake is sure to impress your family and friends with its delicious layers and beautiful presentation. Whether it’s a birthday, anniversary, or a simple gathering, Chocolate Mousse Cake is a treat that everyone will love.

Why Make This Recipe

There are many reasons to make Chocolate Mousse Cake. First, it’s a crowd-pleaser. The combination of chocolate cake, airy mousse, and smooth ganache creates a dessert experience that is both indulgent and satisfying. Second, the process of making it is fun! You’ll enjoy every step from mixing the batter to decorating the final cake. Finally, it allows you to showcase your baking skills and creativity while giving your loved ones a sweet surprise.

How to Make Chocolate Mousse Cake

Ingredients:

3/4 cup unbleached all-purpose flour
3 tablespoons unsweetened Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 large egg, room temperature
3 ounces plain whole milk yogurt, room temperature
1/4 cup coffee, room temperature
3 tablespoons flavorless oil (e.g., vegetable oil)
1/2 teaspoon vanilla extract
8 ounces semi-sweet chocolate bars, finely chopped
2 1/4 cups heavy whipping cream, cold, divided
4 large egg yolks
1/4 cup granulated sugar (for mousse)
1 teaspoon unflavored gelatin powder
2 tablespoons cold water
1 teaspoon vanilla extract (for mousse)
8 ounces semi-sweet chocolate, finely chopped (for ganache)
1 cup heavy whipping cream (for ganache)
1 tablespoon unsalted butter, softened (optional)
1 cup unsalted butter, room temperature, slightly firm to touch
2 cups confectioners’ (powdered) sugar, sifted
1/4 cup unsweetened Dutch-processed cocoa powder (for buttercream)
2-3 tablespoons heavy whipping cream, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract (optional, for buttercream)
Chocolate pearls (optional, for decoration)

Directions:

Preheat the oven to 350°F (175°C). Grease and line the base of an 8 or 9-inch springform pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a stand mixer bowl, beat the oil and sugar together until fluffy. Mix in the yogurt, then beat in the egg until fully incorporated.
Reduce the mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with the dry ingredients. Mix until just combined.
Spoon the batter into the prepared pan. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 45-60 minutes. Level the cake and return it to the springform pan.
In a small bowl, dissolve gelatin in cold water.
Whisk egg yolks and sugar until thickened. Heat 1 cup of heavy cream until steaming and whisk it into the egg mixture slowly. Return to heat, stirring constantly until thickened. Strain into a bowl, and whisk in the gelatin, chopped chocolate, and vanilla. Cool to room temperature.
Whip the remaining heavy cream to soft peaks. Fold into the cooled chocolate mixture.
Spoon the mousse over the cooled cake. Smooth with a spatula and refrigerate for 4-6 hours or overnight.
To make ganache, heat the cream and pour it over the chocolate. Let it sit, then whisk until smooth. Chill the mousse cake in the freezer for 30 minutes, then pour ganache over it.
For the buttercream, beat the butter until fluffy, gradually mix in the sugar and cocoa. Add vanilla and cream to adjust the consistency.
Frost the top of the glazed mousse cake with buttercream and decorate with chocolate pearls if desired. Enjoy!

How to Serve Chocolate Mousse Cake

Serve Chocolate Mousse Cake chilled or at room temperature. Slice it into generous portions and feel free to add whipped cream or fresh berries on the side for extra flavor. This cake is perfect for sharing, so be prepared for compliments!

How to Store Chocolate Mousse Cake

Store any leftover Chocolate Mousse Cake in an airtight container in the refrigerator. It will remain fresh for up to 3 days. If you need to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Tips to Make Chocolate Mousse Cake

Use high-quality chocolate for the best flavor in both the mousse and ganache.
Make sure all your ingredients are at room temperature for even mixing.
Do not overmix the batter; mix just until combined to keep the cake light and fluffy.
Take your time when layering the mousse to ensure it’s evenly spread and smooth.

Variation

You can add flavors to the mousse by incorporating orange zest or espresso for a different twist. If you’re feeling adventurous, try adding a layer of fruit puree between the mousse and the cake for a refreshing contrast.

FAQs

1. Can I make this cake in advance?
Yes! You can prepare the Chocolate Mousse Cake a day or two ahead of time. Just keep it in the refrigerator until you are ready to serve.

2. Is it necessary to use gelatin in the mousse?
While gelatin helps set the mousse, you can use agar-agar as a vegetarian alternative. Adjust the amount following the instructions on the package.

3. Can I use a different type of chocolate?
Absolutely! You can use dark chocolate or milk chocolate, but keep in mind that it may change the flavor and sweetness of the cake.

Enjoy baking your Chocolate Mousse Cake! It’s bound to become a favorite in your dessert collection.