Chocolate Mousse Cake
This chocolate mousse cake features a moist base, rich mousse filling, and a silky ganache topping, offering a melt-in-your-mouth, chocolaty flavour. With only 10 ingredients, it’s the perfect balance of sweet and rich for any celebration.
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
Use high-quality chocolate for the best taste.
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.
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.