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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/most-amazing-chocolate-mousse-cake-recipe/