Name: Chocolate Mousse Cake
Prep time: 30 min
Cook time: 26 min
Total time: 6 h 15 min
Cuisine: French
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; 1 cup heavy whipping cream; 1 tablespoon unsalted butter, softened (optional); 1 cup unsalted butter, room temperature; 2 cups confectioners’ 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 for decoration)

Description

A delightful dessert combining rich chocolate flavors with a light and airy mousse, perfect for special occasions.

Ingredients

Scale

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
1 cup heavy whipping cream
1 tablespoon unsalted butter, softened (optional)
1 cup unsalted butter, room temperature
2 cups confectioners’ 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 for decoration)

Instructions

Preheat your oven to 350°F (175°C) and grease and line 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 large bowl, beat the oil and sugar together until fluffy. Add in the yogurt and then mix in the egg.
Alternately add the dry ingredients and coffee to the batter, starting and ending with the dry ingredients.
Pour the batter into the prepared pan and bake for 24-26 minutes. Allow to cool for 45-60 minutes.
For the mousse, sprinkle gelatin over cold water and let sit for 5 minutes.
In a bowl, whisk egg yolks and sugar until thickened. Then whisk in heated heavy cream. Strain this mixture, mix in gelatin, chopped chocolate, and vanilla extract. Let cool and fold in whipped cream.
Spoon the mousse over the cooled cake and refrigerate for 4-6 hours.
For the ganache, pour heated heavy cream over chopped chocolate and whisk until smooth. Pour ganache over the chilled mousse layer.
For frosting, beat butter and gradually mix in powdered sugar and cocoa powder. Frost the top of the cake and decorate with chocolate pearls if desired.

Notes

Store leftover cake in the refrigerator for 3-5 days, covered to prevent drying out.

Prep Time: 30 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 200mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg

Keywords: chocolate, mousse, cake, dessert, birthday, special occasion