Chocolate Mousse Cake

Chocolate Mousse Cake is a delightful dessert that combines rich chocolate cake with a smooth and creamy mousse layer. This cake is perfect for special occasions or when you want to treat yourself to something truly indulgent. With its deep chocolate flavor and elegant presentation, this cake is sure to impress your guests.

Why Make This Recipe

Making a Chocolate Mousse Cake is rewarding and fun. It may seem fancy, but it’s straightforward enough for bakers of all skill levels. This cake is a great way to showcase your baking skills while satisfying your chocolate cravings. Plus, who wouldn’t want to share a slice of velvety chocolate goodness with family and friends?

How to Make Chocolate Mousse Cake

To make a delicious Chocolate Mousse Cake, you will need to prepare both the chocolate cake and the mousse, then layer them and finish with a decadent ganache. Follow these simple steps!

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
1 teaspoon unflavored gelatin powder
2 tablespoons cold water
1 teaspoon vanilla extract
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
2 cups confectioners’ (powdered) sugar, sifted
1/4 cup unsweetened Dutch-processed cocoa powder
2-3 tablespoons heavy whipping cream, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
Chocolate pearls (optional)

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 flour, cocoa powder, baking powder, baking soda, and salt.
In a stand mixer bowl, beat oil and sugar together until fluffy, about 1-2 minutes. Mix in yogurt, then beat in the egg until fully incorporated.
Reduce mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with dry ingredients. Mix until just combined.
Spoon batter into 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 with a serrated knife and return it to the springform pan.
In a small bowl, add cold water and sprinkle gelatin over it. Let sit for 5 minutes.
Whisk egg yolks and sugar until thickened. Heat 1 cup heavy cream in a saucepan until steaming but not boiling. Whisk the hot cream into egg mixture slowly. Return the mixture to the saucepan and cook over medium-low heat until it thickens, about 4-5 minutes. Strain through a sieve into a bowl. Whisk in gelatin, chopped chocolate, and vanilla extract. Cool to room temperature, whisking occasionally.
Whip remaining heavy cream to soft peaks. Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream.
Spoon mousse over the cooled, leveled chocolate cake. Smooth with a spatula. Refrigerate for 4-6 hours or overnight to set.
For the ganache, heat heavy cream until steaming and pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth. Add softened butter if using.
Chill the mousse cake in the freezer for 30 minutes. Pour ganache over the cake, spreading with an offset spatula if needed. Let set for 10-15 minutes in the fridge.
Beat room temperature butter until fluffy. Gradually mix in powdered sugar and cocoa powder. Add vanilla extract and heavy cream, adjusting consistency as needed.
Pipe dollops of buttercream on top of the glazed mousse cake. Decorate with chocolate pearls if desired.
Enjoy this decadent Chocolate Mousse Cake with layers of rich chocolate flavor and smooth mousse!

How to Serve Chocolate Mousse Cake

Serve the Chocolate Mousse Cake chilled. Cut it into slices using a sharp knife for cleaner cuts, and enjoy it as a dessert after dinner or during a special occasion. You can add a dollop of whipped cream on the side or serve it with fresh berries for a lovely touch.

How to Store Chocolate Mousse Cake

Store any leftovers in the fridge, covered with plastic wrap or in an airtight container. This cake can last for up to 3 days in the refrigerator, but it’s best enjoyed fresh. If you need to store it longer, consider freezing it (without the decorations) for up to a month.

Tips to Make Chocolate Mousse Cake

Make sure all your ingredients are at room temperature for better mixing.
Don’t rush the cooling step. Allow the cake to cool properly for a better texture.
When whipping the cream, stop once you reach soft peaks to ensure a light mousse texture.

Variation (if any)

You can add different flavors to the mousse by using flavored extracts or adding a bit of espresso powder for a mocha twist. You can also incorporate various toppings like grated chocolate, nuts, or seasonal fruits to change things up.

FAQs

Q1: Can I use dark chocolate instead of semi-sweet chocolate?
Yes, you can use dark chocolate, but keep in mind it will make the mousse richer.

Q2: How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.

Q3: Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just be sure to keep it stored properly in the fridge.