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Chocolate Mousse Cake Recipe

Decadent Chocolate Mousse Cake
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Indulge in this decadent chocolate mousse cake, featuring a rich chocolate cake base topped with a light and airy chocolate mousse. This recipe is perfect for special occasions or a simple treat.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 3/4 cup boiling water
  • For the Mousse:
  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream, chilled

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine sugar, oil, vanilla, buttermilk, and eggs. Beat until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Stir in boiling water until the batter is thin.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  8. Make the Mousse: Melt chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  9. In a small saucepan, combine heavy cream and heat until simmering.
  10. In a mixing bowl, whisk egg yolks and sugar until pale and thick. Gradually pour hot cream into the egg yolk mixture, whisking constantly.
  11. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
  12. Pour the custard over the melted chocolate and stir until smooth. Let cool slightly.
  13. In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
  14. In another bowl, whip chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
  15. Assemble the Cake: Cut the cooled cake in half horizontally.
  16. Place one layer on a serving plate and spread with half of the chocolate mousse. Top with the second cake layer and spread with the remaining mousse.
  17. Refrigerate for at least 2 hours, or until the mousse is set.

Notes

For an extra touch, dust the top of the cake with cocoa powder or garnish with fresh berries before serving.

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