Chocolate Mousse Cake is a delightful dessert that combines rich chocolate flavors with a light and fluffy mousse texture. It is a perfect treat for any chocolate lover and can bring joy to any occasion. This cake not only looks stunning but also tastes incredible, making it a favorite among guests and family alike.
Why Make This Recipe
Making Chocolate Mousse Cake at home allows you to enjoy a gourmet dessert without having to visit a bakery. The combination of a moist chocolate cake, creamy mousse filling, and a luscious chocolate ganache provides a delightful experience with every bite. This recipe is great for celebrations, special dinners, or even just to satisfy your sweet tooth!
How to Make Chocolate Mousse Cake
Ingredients
- 3/4 cup (95g) all-purpose flour (or gf 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
- 1 tbsp Dutch process cocoa powder
- 7 oz 70% dark chocolate, chopped
- 7 oz milk chocolate, chopped
- 3 large eggs, separated
- 3 tbsp water
- 1 1/2 tsp unflavored gelatin
- 1 3/4 cup heavy cream, divided
- 1/2 tsp cream of tartar
- 1/4 cup (50g) fine granulated sugar
- 6 oz 70% dark chocolate, chopped
- 3/4 cup (180g) heavy cream
Directions
- Chocolate Cake: Preheat your oven to 350°F (175°C). In a bowl, mix the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, vanilla, sour cream, and hot coffee. Combine both mixtures and pour into a greased pan. Bake for about 25-30 minutes. Let cool.
- Chocolate Cake Soak: Prepare a coffee syrup by mixing hot coffee with cocoa powder. Once the cake has cooled, soak it with the coffee mixture to enhance the chocolate flavor.
- Chocolate Mousse: Melt dark and milk chocolate together. In a separate bowl, mix the egg yolks with water and gelatin until smooth. Combine with the melted chocolate. Whip 1 cup of cream until soft peaks form, then fold it into the chocolate mixture. In another bowl, whip egg whites with cream of tartar until stiff peaks form, then gently fold into the mousse.
- Chocolate Ganache: Heat the remaining heavy cream until hot, then pour it over the chopped dark chocolate. Stir until smooth.
How to Serve Chocolate Mousse Cake
Serve your Chocolate Mousse Cake chilled. Slice it into pieces and place them on dessert plates. You can add a dollop of whipped cream or fresh berries on the side for a lovely presentation.
How to Store Chocolate Mousse Cake
Store any leftover cake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. The cake will stay fresh for up to 3 days.
Tips to Make Chocolate Mousse Cake
- Use high-quality chocolate for the best flavor.
- Ensure your ingredients are at room temperature for better mixing.
- Be gentle when folding in the whipped cream and egg whites to keep the mousse light and airy.
Variation
For a different flavor, you can add orange zest to the chocolate mousse or incorporate mint extract for a refreshing twist.
FAQs
- Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking flour in the same quantity. - How long does the mousse take to set?
The mousse should be set for at least 4 hours in the refrigerator before serving, but overnight is best for the best results. - Can I freeze Chocolate Mousse Cake?
Yes, you can freeze the cake. Wrap it tightly and store for up to 2 months. Thaw it in the refrigerator before serving.
Chocolate Mousse Cake
Ingredients
For the Chocolate Cake
- 3/4 cup all-purpose flour (or gf baking flour)
- 2 tbsp cornstarch
- 1/4 cup Dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup fine granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup vegetable or olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot coffee
For the Mousse
- 7 oz 70% dark chocolate, chopped
- 7 oz milk chocolate, chopped
- 3 large eggs, separated
- 3 tbsp water
- 1 1/2 tsp unflavored gelatin
- 1 3/4 cup heavy cream, divided
- 1/2 tsp cream of tartar
- 1/4 cup fine granulated sugar
For the Ganache
- 6 oz 70% dark chocolate, chopped
- 3/4 cup heavy cream
Instructions
Chocolate Cake Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, vanilla, sour cream, and hot coffee.
- Combine both mixtures and pour into a greased pan.
- Bake for about 25-30 minutes. Let cool.
Chocolate Cake Soak
- Prepare a coffee syrup by mixing hot coffee with cocoa powder.
- Once the cake has cooled, soak it with the coffee mixture to enhance the chocolate flavor.
Chocolate Mousse Preparation
- Melt dark and milk chocolate together.
- In a separate bowl, mix the egg yolks with water and gelatin until smooth.
- Combine with the melted chocolate.
- Whip 1 cup of cream until soft peaks form, then fold it into the chocolate mixture.
- In another bowl, whip egg whites with cream of tartar until stiff peaks form, then gently fold into the mousse.
Chocolate Ganache Preparation
- Heat the remaining heavy cream until hot, then pour it over the chopped dark chocolate.
- Stir until smooth.
