Unbelievable Chocolate Mousse Cake Recipe to Try Now!
This chocolate mousse cake is ideal for any celebration if you’re a chocolate lover. The cake has multiple layers that combine a moist and fluffy base with a rich chocolate mousse filling that adds a delightful, smooth texture. The topping, a silky ganache, completes the indulgence. With its light texture and melt-in-your-mouth goodness, each bite is heavenly, and the chocolaty flavor is delicious and exciting. Whether you’re making it for a birthday or just as a homemade dessert, this cake will not disappoint. Using only 10 ingredients, this easy-to-follow recipe will have your cake ready quickly. The perfect balance of sweet and rich, with a creamy milk chocolate finish that will leave everyone asking for more.
What You’ll Love About This Recipe
If you’ve ever been obsessed with chocolate treats, this mousse cake will quickly become your favorite. It’s incredibly easy to make with simple ingredients like oil, eggs, and vanilla. The moist, spongy base creates a perfect foundation for the delicious mousse filling. I love how the sour cream adds a rich and creamy texture while the coffee activates the cocoa powder, creating a smoother and firmer flavor. Whether for summer or any occasion, this cake will impress anyone who tries it. It’s not easy, but the balance of acidity and sweetness makes it an absolute treat that no one will forget.
Ingredients
Chocolate Mousse Cake Base:
To create the perfect chocolate mousse cake, start with 7 oz dark chocolate. For the cake base, mix 95g of plain flour, 2 large eggs, 1 teaspoon of baking powder, and 1/4 tsp of salt. Add 100 g of granulated sugar, 60 g of olive oil, and 140 g of buttermilk for a moist texture. Hot coffee will enhance the chocolate flavor, so include 120 ml.
Chocolate Mousse:
For the mousse, you’ll need 360g of heavy cream, 1 tbsp of instant coffee, and 3 large egg yolks. These ingredients combine to create the perfect mix of smoothness and richness.
Chocolate Ganache:
For the chocolate ganache, use 240g of milk chocolate, 2 teaspoons of whipping cream, and 1 tsp of vanilla. To balance out the flavors, incorporate 1/4 tsp of cocoa and 1/4 of granulated sugar. Adding 2-3 tablespoons of chocolate spread will give the cake an extra layer of sweetness.
Final Touches:
The combination of sour cream, cream, and sugar gives the mousse a creamy texture. The cake is best served in a 19 cm round pan, with a 6 cm height, ensuring the mousse stays thick and fluffy throughout.
Chocolate Mousse Cake Instructions
Preheating and Preparing the Pan:
Preheat your oven to 350F and prepare a 9×9″ pan by lining it with parchment paper.
Mixing the Cake Batter:
Whisk eggs and sugar in a mixing bowl for 3-4 minutes until the mixture triples in volume and forms the ribbon stage. Sift in cocoa powder and gently fold the dry ingredients into the wet mix, careful not to knock out the air.
Baking the Cake:
Pour the batter into the pan and bake for 13-14 minutes. Once baked, allow the cake to cool.
Preparing the Ganache:
While the cake is cooling, prepare the ganache by melting chopped chocolate with heavy cream. Heat the cream until it’s hot but not boiling, then pour it over the chocolate, covering it with a lid or plate. Let it sit for 5 minutes and stir until smooth.
Making the Mousse:
For the mousse, whip heavy cream until it forms stiff peaks, then gently fold it into the cooled ganache in 2-3 additions. Now, soak the cake with hot coffee and let it chill for 20-30 minutes.
Assembling and Chilling:
Once the mousse has set, spread it over the cake and allow the dessert to rest in the fridge for at least 1-2 hours. You can decorate it with whipped cream, ensuring it reaches medium peaks before spreading it evenly. Let the entire cake solidify in the fridge for an hour before serving.
Storing Chocolate Mousse Cake
Short-Term Storage:
For short-term storage, cover the cake with plastic wrap or place it in an airtight container in the refrigerator for 3-4 days.
Long-Term Storage:
If you need to store the cake longer, place it in the freezer for several weeks.
Keeping It Fresh:
To keep your chocolate mousse cake fresh, store it in an airtight container in the fridge for up to a week.
Defrosting Instructions:
When you’re ready to enjoy the cake, defrost it in the fridge for 30-60 minutes before eating.
Mousse Texture Consideration:
Be mindful that freezing the cake might cause the mousse change to change, so store it properly to maintain freshness.
FAQs About Chocolate Mousse Cake
Q: What makes chocolate mousse cake different from regular chocolate cake?
Ans: Chocolate mousse cake has multiple layers, including a moist cake base, a rich mousse filling, and a silky ganache topping. Unlike regular chocolate cake, it has a lighter, creamier texture that melts in your mouth.
Q: What are the key ingredients needed for chocolate mousse cake?
Ans: The main ingredients include dark chocolate, eggs, flour, baking powder, sugar, olive oil, buttermilk, heavy cream, instant coffee, and vanilla. These ingredients create the perfect balance of moist, spongy cake and smooth, creamy mousse.
Q: How do you make the perfect chocolate mousse for the cake?
Ans: To make the mousse, whip heavy cream until stiff peaks form, then fold it gently into cooled ganache. This process ensures a light, airy, and creamy texture.
Q: What is the best way to store chocolate mousse cake?
Ans: For short-term storage, keep the cake in an airtight container in the fridge for 3-4 days. For long-term storage, freeze it for several weeks and defrost it in the refrigerator for 30-60 minutes before serving.
Q: Why do you use coffee in chocolate mousse cake?
Ans: Coffee enhances the richness of cocoa powder, making the chocolate flavor smoother and more intense. It does not make the cake taste like coffee but deepens the chocolate taste.
Q: How can I prevent my mousse from being too runny?
Ans: Ensure you whip the thWhiptiff peaks form before folding it into the ganache. Also, let the mousse set in the fridge for 1-2 hours before assembling the cake.
Q: What is the best pan size for baking chocolate mousse cake?
Ans: A 19cm round pan with a 6cm height is ideal for maintaining the thickness and fluff mousse’s thickness and fluffiness mousse cake without an oven.
Ans: The mousse layer doesn’t require baking, but the cake base does. You can try a no-bake version using crushed biscuits mixed with melted butter as the base.
Q: How long should I let the mousse cake chill before serving?
Ans: The mousse should rest in the fridge for 1-2 hours before serving. Allow it to chill. For the best texture, allow an additional hour for the best result: dark chocolate with milk chocolate.
Ans: Yes, but milk chocolate is sweeter and less intense than dark chocolate, so you may need to reduce the sugar to maintain the right flavor balance.
Chocolate Mousse Cake
Equipment
- Oven (for baking the cake)
- 9x9" pan (for the cake)
- Mixing bowls (for the batter and mousse)
- Electric whisk or stand mixer (for whipping the cream and egg whites)
- Saucepan (for making the ganache)
- Parchment paper (for lining the pan)
- Rubber spatula (for folding the mousse)
Ingredients
- Chocolate Mousse Cake Base
- 7 oz of dark chocolate
- 95 g of plain flour
- 2 large eggs
- 1 teaspoon of baking powder
- ¼ tsp of salt
- 100 g of granulated sugar
- 60 g of olive oil
- 140 g of buttermilk
- 120 ml of hot coffee
- Chocolate Mousse
- 360 g of heavy cream
- 1 tbsp of instant coffee
- 3 large egg yolks
- Chocolate Ganache
- 240 g of milk chocolate
- 2 teaspoons of whipping cream
- 1 tsp of vanilla
- ¼ tsp of cocoa powder
- ¼ of granulated sugar
- 2-3 tablespoons of chocolate spread
- Final Touches
- Sour cream cream, and sugar for creamy texture
- 19 cm round pan 6cm height to ensure mousse stays thick and fluffy throughout
Instructions
- Preheating and Preparing the Pan
- Preheat oven to 350F
- Prepare a 9x9" pan
- Line the pan with parchment paper
- Mixing the Cake Batter
- Whisk eggs and sugar for 3-4 minutes until the mixture triples in volume
- Form the ribbon stage
- Sift in cocoa powder
- Gently fold dry ingredients into the wet mix, being careful not to knock out the air
- Baking the Cake
- Pour batter into the prepared pan
- Bake for 13-14 minutes
- Allow the cake to cool
- Preparing the Ganache
- Melt chopped chocolate with heavy cream
- Heat cream until hot but not boiling
- Pour hot cream over the chocolate, cover with a lid or plate
- Let it sit for 5 minutes, then stir until smooth
- Making the Mousse
- Whip heavy cream until it forms stiff peaks
- Gently fold whipped cream into the cooled ganache in 2-3 additions
- Soak the cake with hot coffee
- Let the mousse chill for 20-30 minutes
- Assembling and Chilling
- Once mousse has set, spread it over the cake
- Rest in the fridge for 1-2 hours
- For decoration, top with whipped cream and ensure it reaches medium peaks before spreading evenly
- Let the entire cake solidify in the fridge for 1 hour before serving
Notes
Allow the cake to cool completely before adding the mousse.
Chill the mousse thoroughly for a firm yet creamy texture.
Avoid overmixing when folding the mousse to keep it airy.
For a richer taste, use dark chocolate instead of milk chocolate.
Store properly to maintain freshness and texture.
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