Most Amazing Chocolate Mousse Cake Recipe

Introduction

This Most Amazing Chocolate Mousse Cake is a dream come true for chocolate lovers. Combining a moist chocolate cake base with a silky mousse and a rich ganache topping, this dessert is perfect for special occasions or whenever you want to treat yourself.

Ingredients

• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ⅓ cup vegetable oil
• 1 egg
• 1 egg yolk
• ⅓ cup sour cream
• ⅓ cup buttermilk
• ⅓ cup Dutch processed cocoa powder
• 1 cup flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup hot coffee
• 7.05 oz dark chocolate (60%)
• 4.2 oz heavy cream (for mousse)
• 1 ¾ cups heavy cream (cold, for mousse)
• 1 teaspoon vanilla extract (for mousse)
• 2 tablespoons cocoa powder (sifted, for mousse)
• 3 tablespoons powdered sugar (for mousse)
• 7 g gelatin powder
• 42 g water
• 5.2 oz heavy cream (for ganache)
• 5.2 oz dark chocolate (for ganache)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and prepare a 9-inch springform pan with cooking spray and parchment paper.
2. Step 2: In a large bowl, whisk together the eggs, buttermilk, oil, vanilla extract, kosher salt, granulated sugar, and sour cream. Sift in the cocoa powder and mix until combined.
3. Step 3: Sift in the flour, baking powder, and baking soda. Stir until just combined without overmixing.
4. Step 4: Add the hot coffee and mix until the batter is smooth and free of large lumps.
5. Step 5: Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Step 6: Remove the cake from the oven and let it cool completely to room temperature.
7. Step 7: In a small bowl, combine the gelatin powder and water, and let it bloom for 10 minutes.
8. Step 8: Melt the dark chocolate and 4.2 oz heavy cream together either in the microwave with 10-20 second pulses or using a bain-marie. Whisk or blend until smooth and emulsified.
9. Step 9: In a large bowl, whip the cold heavy cream, sifted cocoa powder, powdered sugar, and vanilla extract to soft peaks, like yogurt texture.
10. Step 10: Melt the bloomed gelatin in short microwave bursts until fully melted, then mix it into the melted chocolate and cream mixture.
11. Step 11: Stir about half a cup of the whipped cream into the melted chocolate mixture to smooth it out, then gently fold half of this chocolate mixture into the whipped cream.
12. Step 12: Fold in the remaining chocolate mixture gently until the mousse is smooth and homogeneous, avoiding overfolding to keep it airy.
13. Step 13: Level the cooled cake with a serrated knife and line the pan with an acetate sheet to form a collar that will hold the mousse.
14. Step 14: Place the cake back in the pan, pour the mousse over the cake up to the top of the pan, smoothing the surface with an offset spatula. Chill for at least 5 hours or overnight.
15. Step 15: For the ganache, melt the 5.2 oz of dark chocolate with 5.2 oz heavy cream in the microwave for about 70 seconds. Let it sit for 10 minutes, then stir until smooth.
16. Step 16: Remove the mousse cake from the pan and acetate. Pour the slightly warm ganache over the cake, smoothing it to the edges and allowing some to drip down the sides.
17. Step 17: Chill the cake for 30 minutes to set the ganache, then slice and serve.

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor in the cake batter.
• Ensure the heavy cream for whipping is very cold for better volume and stability.
• For a more intense chocolate mousse, choose a dark chocolate with at least 60% cocoa.
• You can substitute gelatin with agar-agar for a vegetarian version, adjusting quantities accordingly.
• Allow the mousse to set overnight for the best texture and flavor blend.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap or in an airtight container for up to 3 days. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as this can affect the mousse texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting overnight in the fridge to allow the mousse to fully set and flavors to meld.

What if I don’t have a springform pan?

A removable-bottom cake pan can work, but springform pans make it easier to remove the delicate mousse cake without damage.

Most Amazing Chocolate Mousse Cake Recipe

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★★★★★

4.5 from 89 reviews

This Most Amazing Chocolate Mousse Cake features a moist and rich chocolate cake base layered with a luscious, airy chocolate mousse and topped with a silky chocolate ganache. Combining Dutch-processed cocoa, dark chocolate, and espresso-enhanced batter, this elegant dessert is perfect for special occasions and chocolate lovers who crave a decadent yet balanced sweet treat.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 6 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

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For the chocolate cake

• 3/4 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Kosher salt
• 1/3 cup Vegetable oil
• 1 Egg
• 1 Egg yolk
• 1/3 cup Sour cream
• 1/3 cup Buttermilk
• 1/3 cup Dutch processed Cocoa powder
• 1 cup Flour
• 1/4 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/2 cup Hot coffee

For the chocolate mousse

• 7.05 oz Dark chocolate (60% cocoa)
• 4.2 oz Heavy cream (for melting chocolate)
• 1 3/4 cups Heavy cream (cold, for whipping)
• 1 teaspoon Vanilla extract
• 2 tablespoons Cocoa powder
• 3 tablespoons Powdered sugar
• 7 g Gelatin powder
• 42 g Water (for gelatin bloom)

For the chocolate ganache

• 5.2 oz Heavy cream
• 5.2 oz Dark chocolate

Instructions

1. Make the chocolate cake layer: Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by spraying it with cooking spray and lining it with parchment paper. In a large bowl, whisk together the egg, egg yolk, buttermilk, vegetable oil, vanilla extract, kosher salt, granulated sugar, sour cream, and sifted Dutch cocoa powder until fully combined. Sift in the flour along with baking powder and baking soda, mixing gently until just combined. Pour in the hot coffee and whisk until the batter is smooth and free of flour lumps. Pour the batter into the pan and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow the cake to cool completely to room temperature.
2. Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over the water to let it bloom for 10 minutes.
3. Melt chocolate for mousse: In a medium bowl, melt together the dark chocolate and 4.2 oz heavy cream either by microwaving in 10-20 second pulses, stirring between each, or by using a bain-marie method. Stir or blend with an immersion blender until smooth and emulsified.
4. Whip cream for mousse: In a large mixing bowl, whip the cold heavy cream with sifted cocoa powder, powdered sugar, and vanilla extract to soft peaks, similar to yogurt consistency.
5. Incorporate gelatin: Melt the bloomed gelatin in the microwave using 5-second pulses, ensuring it is fully melted without overheating. Stir the melted gelatin into the melted chocolate and cream mixture until well combined.
6. Combine mousse components: Add about 1/2 cup of the whipped cream mixture to the melted chocolate mixture and whisk until smooth. Gradually fold half of this combined chocolate mixture into the whipped cream with a rubber spatula until mostly incorporated. Repeat with the remaining chocolate mixture, folding gently to maintain airiness and achieve a homogeneous mousse with no streaks.
7. Prepare the cake for mousse layer: Once the cake is thoroughly cooled, remove the springform ring and level the top using a serrated knife or cake leveler for an even surface. Line the pan sides with a strip of acetate to create a collar about an inch above the pan, which will help contain the mousse for clean edges.
8. Assemble mousse layer: Place the leveled cake back into the springform pan. Pour the mousse evenly over the cake, filling up to the top of the pan and slightly above thanks to the acetate collar. Smooth the surface with an offset spatula and refrigerate for at least 5 hours or overnight to set.
9. Make the chocolate ganache: Melt the dark chocolate and 5.2 oz of heavy cream in a microwave for about 70 seconds, then let sit for 10 minutes for the chocolate to fully melt. Stir gently until the ganache is smooth and silky.
10. Final assembly: Remove the springform ring and acetate collar from the chilled mousse cake. Pour the slightly warm ganache over the center of the mousse, spreading gently with an offset spatula to cover the top and edges. Chill the cake in the refrigerator for another 30 minutes to let the ganache set before slicing and serving.

Notes

• Use Dutch-processed cocoa for a smoother, less acidic chocolate flavor in the cake and mousse.
• Ensure the cake is completely cooled before adding mousse to prevent melting and sinking layers.
• Bloom and melt gelatin carefully to avoid lumps in the mousse.
• Folding the mousse gently helps retain airiness and creates a light texture.
• The acetate collar ensures clean mousse edges and controls expansion during setting.
• Strong brewed coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
• This cake is best made a day in advance for optimal flavor and texture.

Keywords: Chocolate mousse cake, chocolate cake, mousse cake, chocolate ganache, layered dessert, rich chocolate dessert