Chocolate Mousse Cake

Chocolate Mousse Cake is a delightful dessert that combines the rich flavors of chocolate with the light, airy texture of mousse. This decadent cake is perfect for any occasion, whether it’s a birthday party, holiday gathering, or a simple treat for yourself. With its creamy layers and luxurious taste, it’s sure to impress your family and friends.

Why Make This Recipe

There are many reasons to make Chocolate Mousse Cake. First, it is a chocolate lover’s dream come true. The combination of cake, mousse, and ganache creates different textures and flavors that are both indulgent and satisfying. Second, this recipe allows you to show off your baking skills without needing advanced techniques. Finally, it’s a fantastic way to celebrate special moments or just indulge in something sweet at home.

How to Make Chocolate Mousse Cake

Ingredients:

3/4 cup (94 g) unbleached all-purpose flour
3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
3 ounces (85 g) plain whole milk yogurt, room temperature
1/4 cup (60 ml) coffee, room temperature
3 tablespoons (45 ml) flavorless oil (e.g., vegetable oil)
1/2 teaspoon vanilla extract
8 ounces (226 g) semi-sweet chocolate bars, finely chopped
2 1/4 cups (540 ml) heavy whipping cream, cold, divided
4 large egg yolks
1/4 cup (50 g) granulated sugar
1 teaspoon (3 g) unflavored gelatin powder
2 tablespoons (30 ml) cold water
1 teaspoon vanilla extract
8 ounces (226 g) semi-sweet chocolate, finely chopped (for ganache)
1 cup (240 ml) heavy whipping cream (for ganache)
1 tablespoon (14 g) unsalted butter, softened (optional, for ganache)
1 cup (226 g) unsalted butter, room temperature, slightly firm to touch
2 cups (220 g) confectioners’ (powdered) sugar, sifted
1/4 cup (20 g) unsweetened Dutch-processed cocoa powder
2-3 tablespoons (30-45 ml) heavy whipping cream, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
Chocolate pearls (optional, for decoration)

Directions:

Prepare the Chocolate Cake: 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 mixer speed to low and alternately add dry ingredients and coffee. Bake for 24-26 minutes or until a toothpick comes out clean. Cool in the pan.
Prepare the Chocolate Mousse: Dissolve the gelatin in cold water. Whisk the egg yolks and sugar until thickened. Heat 1 cup of heavy cream until steaming, then slowly whisk it into the egg mixture. Return to the saucepan and cook until thickened. Strain and whisk in the gelatin, chopped chocolate, and vanilla. Cool and then fold in whipped heavy cream. Spoon the mousse over the cooled cake and refrigerate until set.
Prepare the Ganache: Heat heavy cream and pour it over the chocolate. Let it sit, then whisk until smooth. Chill the mousse cake and pour ganache over it, spreading as needed.
Prepare the Whipped Buttercream: Beat the butter until fluffy, add the powdered sugar and cocoa. Add vanilla and cream to adjust consistency. Frost the cake with buttercream and decorate with chocolate pearls.
Enjoy your Chocolate Mousse Cake!

How to Serve Chocolate Mousse Cake

Serve the Chocolate Mousse Cake chilled, allowing the layers to set perfectly. You can slice it into wedges for serving and add a dollop of whipped cream or fresh berries on the side for an extra treat. Guests will love the beautiful layers and rich flavors.

How to Store Chocolate Mousse Cake

Store any leftover Chocolate Mousse Cake in an airtight container in the refrigerator. It’s best enjoyed within 3 to 5 days. Make sure to keep it covered to maintain its freshness and flavor.

Tips to Make Chocolate Mousse Cake

Ensure all ingredients are at room temperature for better mixing.
Don’t skip the chilling time; it helps the mousse set properly.
Use a high-quality chocolate for the best taste in the mousse and ganache.
You can adjust the sweetness of the cake and mousse by modifying the sugar levels.

Variation

You can add flavors to the mousse, such as orange zest for a chocolaty citrus twist or a splash of liqueur like Kahlua for a richer taste. You can also substitute different types of chocolate, like dark or white chocolate, depending on your preference.

FAQs

Can I make this cake ahead of time?
Yes! You can prepare the cake a day in advance and keep it in the refrigerator overnight. Just add the ganache and decorating touches before serving.
What can I use instead of gelatin?
If you prefer a vegetarian option, you can substitute gelatin with agar-agar, but be sure to follow the package instructions for the correct conversion.
Is it possible to freeze Chocolate Mousse Cake?
Yes, you can freeze the cake without the ganache. Wrap it tightly in plastic wrap and store it in the freezer for up to a month. Thaw it overnight in the refrigerator before serving.