Description
This decadent Chocolate Mousse Cake features a tender cocoa-flavored cake base topped with a luscious, airy chocolate mousse and finished with a smooth, glossy chocolate ganache. Perfect for special occasions or indulgent dessert cravings, it combines classic baking and chilling techniques to achieve a rich and creamy texture.
Ingredients
Scale
Cake Base
- ½ cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Chocolate Mousse
- 8 oz semi-sweet chocolate, chopped
- 1 ½ cups heavy cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Ganache
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even mixing. In a separate large bowl, whisk the eggs and granulated sugar vigorously until the mixture becomes light and fluffy, indicating enough air incorporation for a tender cake. Add the melted unsalted butter and vanilla extract to the egg mixture and gently fold to combine. Carefully fold in the dry ingredients until just mixed. Pour the batter into your prepared pan, spreading it evenly. Bake in the oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Remove and allow the cake to cool completely in the pan on a wire rack.
- Make the Chocolate Mousse: In a small bowl, sprinkle the unflavored gelatin over the tablespoon of water and let it bloom for about 5 minutes to soften. Meanwhile, melt the chopped semi-sweet chocolate together with ½ cup of heavy cream in a double boiler or microwave in short bursts, stirring until smooth and fully melted. Allow this chocolate mixture to cool slightly to prevent curdling when folded with whipped cream. Microwave the gelatin mixture briefly until dissolved, then stir it promptly into the melted chocolate mixture to incorporate evenly. In a separate bowl, whip the remaining 1 cup of heavy cream to soft peaks, which will help create the mousse’s light texture. Gently fold the whipped cream into the chocolate and gelatin mixture, making sure not to deflate it. Pour or spread this mousse evenly over the cooled cake base in the pan. Refrigerate the cake for at least 2 hours to let the mousse set firm.
- Make the Ganache: Heat the remaining ½ cup of heavy cream in a small saucepan over medium heat until it starts to simmer gently but does not boil. Immediately remove from heat and pour the hot cream over the finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit undisturbed for a minute, then stir until the mixture is completely smooth and glossy. Set the ganache aside to cool until it thickens to a pourable consistency but is not yet fully set.
- Assemble the Cake: Once the mousse layer has set, pour the slightly cooled ganache evenly over the top of the mousse. Use a spatula to gently spread it for an even glossy finish. Return the assembled cake to the refrigerator for another hour to let the ganache fully set. Before serving, run a warm knife around the edge of the springform pan to loosen the cake and then carefully release the sides of the pan. Slice the cake with a sharp knife and serve chilled to enjoy the rich layers and creamy textures.
Notes
- Ensure all ingredients, especially eggs and cream, are at room temperature for better mixing and texture.
- Do not overbake the cake base to keep it moist and tender under the mousse.
- Blooming gelatin properly is crucial for mousse setting; do not skip this step.
- When melting chocolate, avoid direct heat to prevent burning; use a double boiler or microwave in short bursts.
- Use a sharp knife warmed under hot water to slice the cake cleanly.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
