Dark Chocolate Mousse Cake
Dark Chocolate Mousse Cake is a delightful, rich dessert that will satisfy any chocolate lover’s cravings. This cake combines the depth of dark chocolate with a smooth and creamy mousse, making it a perfect treat for special occasions or simply to enjoy at home. With its decadent layers and amazing taste, this cake is sure to impress your family and friends.
Why Make This Recipe
The Dark Chocolate Mousse Cake is not only delicious, but it is also a fun and rewarding baking project. This recipe allows you to create a stunning cake that looks as good as it tastes. It’s perfect for birthdays, anniversaries, or any celebration where you want to wow your guests. Plus, it gives you the chance to work with beautiful dark chocolate, making every bite an indulgent experience.
How to Make Dark Chocolate Mousse Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 8 oz dark chocolate (finely chopped)
- 2 tablespoons unsalted butter
- 1 cup heavy cream (divided)
- 2 tablespoons granulated sugar
- 2 large egg yolks (room temperature)
- 1/2 cup heavy cream (for ganache)
- 4 oz dark chocolate (finely chopped, for ganache)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the buttermilk, oil, egg, and vanilla extract. Beat on medium speed until well combined.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Remove it from the pan and transfer to a wire rack to cool completely.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Set the bowl over a pot of simmering water, stirring until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks and granulated sugar until thick and pale. Gradually whisk in 1/4 cup of the heavy cream until smooth.
- Slowly pour the egg yolk mixture into the melted chocolate, stirring constantly until well combined. Let the mixture cool to room temperature.
- In another bowl, beat the remaining heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until smooth and well combined. Chill the mousse in the refrigerator for at least 1 hour.
- Once the cake has cooled completely, place it on a serving plate. Spread a thick layer of the dark chocolate mousse evenly over the top of the cake. Chill the cake in the refrigerator for another 30 minutes to set.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the mousse layer.
- Spread the ganache evenly over the mousse-topped cake, allowing it to drip down the sides. Chill the cake in the refrigerator for at least 1 hour before serving.
How to Serve Dark Chocolate Mousse Cake
Serve the Dark Chocolate Mousse Cake chilled. You can slice it into wedges and enjoy it plain or add fresh berries, whipped cream, or a dusting of cocoa powder on top for extra flair. This cake is a treat on its own but can be paired with a scoop of vanilla ice cream for an added touch.
How to Store Dark Chocolate Mousse Cake
Store any leftover Dark Chocolate Mousse Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to keep it covered to prevent it from drying out or absorbing other odors in the fridge.
Tips to Make Dark Chocolate Mousse Cake
- Make sure your ingredients are at room temperature for a smoother batter.
- Use good-quality dark chocolate for the best flavor in the mousse and ganache.
- To make the mousse even lighter, gently fold in the whipped cream just until combined; do not overmix.
- Allow the cake to cool completely before adding the mousse to prevent it from melting.
Variation
For a different flavor, you can add a splash of espresso or coffee to the batter or mousse. You can also use milk chocolate if you prefer a sweeter taste.
FAQs
1. Can I make this cake in advance?
Yes, you can make this cake a day ahead. Just store it covered in the refrigerator until you’re ready to serve.
2. Can I use a gluten-free flour substitute?
Yes, you can use gluten-free all-purpose flour in place of regular flour. Make sure it contains xanthan gum for the best texture.
3. How do I know when the cake is done baking?
Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it’s wet, bake a few more minutes and check again.
Enjoy your baking adventure with this rich and mouth-watering Dark Chocolate Mousse Cake!