Rich Chocolate Mousse Cake

If you’re looking for a dessert that is sure to impress, the Rich Chocolate Mousse Cake is a fantastic choice. This delicious cake combines the deep flavors of chocolate with a light and airy mousse, creating a treat that is both decadent and delightful. Perfect for celebrations or a special weekend dessert, this cake is a chocolate lover’s dream come true.

Why Make This Recipe

Making this Rich Chocolate Mousse Cake is a rewarding experience. Not only is it simple to follow, but it also showcases your baking skills. The rich chocolate flavor, combined with the creamy mousse, makes it a standout dessert. Whether you’re celebrating a birthday or hosting friends, this cake will make the occasion memorable. Plus, it’s a great way to enjoy pure chocolate bliss!

How to Make Rich Chocolate Mousse Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup boiling water
1 1/2 cups heavy cream
8 ounces good quality dark chocolate, chopped
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
4 ounces good quality dark chocolate, chopped

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan.
For the cake base, in a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the milk, oil, egg, and vanilla extract to the dry ingredients and mix until well combined.
Carefully stir in the boiling water until the batter is smooth. Pour the batter into the prepared springform pan.
Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack. Once cool, remove the sides of the springform pan.
For the chocolate mousse, melt the chopped dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate large bowl, beat the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
Gently fold the cooled melted chocolate into the whipped cream until no streaks remain.
Pour the chocolate mousse over the cooled cake base in the springform pan, spreading it evenly. Refrigerate for at least 4 hours, or until the mousse is set.
For the chocolate ganache topping, heat the heavy cream just until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth.
Pour the slightly cooled ganache over the set chocolate mousse layer, tilting the pan to ensure even coverage. Refrigerate for another 30 minutes to an hour to allow the ganache to set.

How to Serve Rich Chocolate Mousse Cake

Slice the Rich Chocolate Mousse Cake into wedges and serve it on individual plates. You can add a dollop of whipped cream or fresh berries on the side for extra flavor. The contrast of the mousse and ganache creates a stunning presentation that your guests will love!

How to Store Rich Chocolate Mousse Cake

To store your Rich Chocolate Mousse Cake, keep it in the refrigerator. It’s best enjoyed within 3-4 days. Make sure to cover it well to prevent it from absorbing any odors from the fridge.

Tips to Make Rich Chocolate Mousse Cake

Use high-quality dark chocolate for the best flavor.
Make sure the heavy cream is chilled before whipping for better volume.
Be gentle when folding the chocolate into the whipped cream to keep the mousse light and airy.

Variation

You can add some coffee or espresso powder to the chocolate batter for a mocha twist. Alternatively, try adding a layer of fresh fruit or crushed cookies between the mousse and ganache for added texture and flavor.

FAQs

Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just keep it in the refrigerator, covered well.
What if I don’t have a springform pan?
You can use a regular round cake pan, but you may need to be careful when removing the cake from the pan. Line the bottom with parchment paper for easier removal.
Can I freeze this cake?
Yes, this cake can be frozen. Wrap it in plastic wrap and then in aluminum foil. It should be good for up to 2 months. Thaw it in the refrigerator before serving.