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Chocolate Mousse Cake Recipe

★★★★★

4.4 from 119 reviews
  • Author: lilan
  • Total Time: 5 hours 30 minutes (includes chilling time)
  • Yield: 8-10 servings 1x

Description

This decadent Chocolate Mousse Cake features a moist cocoa-infused cake base soaked in coffee, layered with a rich and airy chocolate mousse, and topped with a smooth, glossy chocolate ganache. Perfectly balanced with dark and milk chocolate, this indulgent dessert is elegant enough for special occasions yet simple enough to prepare at home.

Ingredients

Scale

Chocolate Cake

  • 3/4 cup (95g) all-purpose flour (or gluten-free baking flour)
  • 2 tbsp cornstarch
  • 1/4 cup (25g) Dutch process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup (100g) fine granulated sugar
  • 1/2 cup (105g) dark brown sugar, packed
  • 1/2 cup (112g) vegetable or olive oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/2 cup (120g) hot coffee

Chocolate Cake Soak

  • 1/2 cup (120g) hot coffee
  • 1 tbsp Dutch process cocoa powder

Chocolate Mousse

  • 7 oz (198g) 70% dark chocolate, chopped
  • 7 oz (198g) milk chocolate, chopped
  • 3 large eggs, separated
  • 3 tbsp water
  • 1 1/2 tsp unflavored gelatin
  • 1 3/4 cup (420ml) heavy cream, divided
  • 1/2 tsp cream of tartar
  • 1/4 cup (50g) fine granulated sugar

Chocolate Ganache

  • 6 oz (170g) 70% dark chocolate, chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease the inside of a 9-inch springform pan. Remove the ring, place a parchment paper sheet on the bottom plate, then close the ring back on top, allowing some parchment to extend out from the sides for easy removal later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and oil until the mixture resembles wet sand. Add eggs and vanilla extract, stirring well. Then fold in the sour cream.
  4. Form Cake Batter: Add the dry ingredients to the wet mixture and stir until halfway combined. Pour in hot coffee and mix until smooth. Expect a very thin batter.
  5. Bake Cake: Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool completely at room temperature or refrigerate.
  6. Prepare Cake Base: Once cooled, remove the springform ring and clean it. Level the cake top using a cake leveler or large knife. Place the ring back on the cake inside the pan. Line the pan sides with a long acetate sheet (cake collar), sliding it between the cake and pan sides.
  7. Soak Cake: Stir together hot coffee and cocoa powder for the soak mixture. Evenly spoon the mixture over the cake surface, soaking it thoroughly. Set aside.
  8. Melt Chocolate for Mousse: Place the chopped dark and milk chocolates in a heat-safe bowl. Set over a simmering water bath (double boiler) and stir until fully melted and smooth. Remove from heat and allow to cool slightly.
  9. Incorporate Egg Yolks: Whisk in the egg yolks one at a time into the chocolate mixture. The mixture will thicken—this is expected.
  10. Bloom Gelatin: Sprinkle gelatin over 3 tbsp water in a small bowl and let it sit to bloom.
  11. Heat Cream for Gelatin: Pour 3/4 cup heavy cream into the cleaned saucepan, heat over medium-low until steaming but not boiling.
  12. Combine Gelatin and Cream: Add the bloomed gelatin to the hot cream and whisk until melted. Remove from heat.
  13. Mix Cream and Chocolate: Gradually pour half the cream mixture into the chocolate and egg yolk base, whisking until smooth. Then whisk in the remaining cream. The mixture should be glossy and pudding-like.
  14. Whip Heavy Cream: Using a mixer, whip the remaining 1 cup heavy cream in a large bowl on high speed until stiff peaks form, then transfer to a smaller bowl.
  15. Make Meringue: Clean and dry the large mixing bowl and whisk. Whip egg whites with cream of tartar on high speed until foamy and opaque. Gradually add sugar while continuing to whip until soft peaks form.
  16. Fold Mousse Components: Gently fold the whipped cream into the chocolate mixture until incorporated. Then fold in the meringue carefully, folding until the mousse is homogenous, thin, and pourable.
  17. Assemble Mousse Cake: Pour the mousse evenly over the soaked cake layer in the pan. Refrigerate for at least 4 hours, preferably overnight, until set.
  18. Prepare Ganache: Remove the cake ring and peel off the acetate cake collar. Heat heavy cream in the microwave till hot and bubbling. Pour over chopped dark chocolate in a heat-safe bowl. Let sit for 3 minutes, then whisk until smooth and glossy.
  19. Apply Ganache: Spoon ganache onto the center of the mousse cake and use a spatula to spread to the edges, allowing it to drip down the sides.
  20. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and serve chilled for the best texture and flavor.

Notes

  • If acetate sheets are not available, parchment paper cut into strips can be used to line the pan sides as an alternative for easy cake removal.
  • The cake batter is thin; this is normal and makes for a moist cake layer.
  • Ensure the mixing bowls for whipping cream and egg whites are clean and dry for optimal volume.
  • This cake requires advance preparation due to refrigeration times for mousse setting and ganache chilling; plan ahead.
  • You can substitute olive oil with vegetable oil to keep a neutral flavor.
  • Using high-quality chocolate improves the overall flavor and texture of the mousse and ganache.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Keywords: Chocolate mousse cake, layered chocolate cake, chocolate dessert, mousse cake recipe, mocha chocolate cake, layered dessert

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Find it online: https://cooklilan.com/chocolate-mousse-cake-recipe/