Decadent Chocolate Mousse Cake Recipe
Introduction
This Chocolate Mousse Cake combines rich chocolate cake with a smooth, airy mousse for a decadent dessert that’s perfect for any occasion. The creamy mousse layers beautifully with the moist cake, creating a delightful treat that’s as impressive as it is delicious.
Ingredients
- Chocolate cake (prepared or homemade)
- Chocolate mousse (prepared or homemade)
- Cream (for topping or garnish)
Instructions
- Step 1: Bake the chocolate cake according to your favorite recipe or package instructions, then allow it to cool completely.
- Step 2: Once the cake has cooled, spread an even layer of chocolate mousse over the top.
- Step 3: Repeat layers if desired, then chill the cake in the refrigerator for at least 2 hours before serving.
- Step 4: Just before serving, whip the cream and use it to garnish the top of the cake for a finishing touch.
Tips & Variations
- Use high-quality chocolate for both cake and mousse to enhance the richness.
- Incorporate a splash of espresso or coffee into the mousse to deepen the chocolate flavor.
- Top with fresh berries or shaved chocolate for added texture and color.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the mousse’s texture. When ready to serve, let it sit at room temperature for 10–15 minutes for the best flavor and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, the cake can be assembled and refrigerated up to 2 days in advance. This helps the mousse set and the flavors to meld nicely.
What if I don’t have fresh cream for topping?
You can skip the cream or substitute with a dollop of whipped coconut cream for a dairy-free option.
PrintDecadent Chocolate Mousse Cake Recipe
A rich and decadent Chocolate Mousse Cake featuring a moist chocolate cake base layered with smooth, airy chocolate mousse and topped with fresh cream. Perfect for chocolate lovers looking for an elegant dessert.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Chocolate Mousse
- 6 ounces semisweet chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream, whipped to soft peaks
Cream Topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, oil, egg, and vanilla, mixing until smooth. Gradually stir in the hot water. Pour the batter into a greased 8-inch round cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Make the Chocolate Mousse: Melt the chopped semisweet chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly. In a clean bowl, beat the egg whites until soft peaks form, gradually adding sugar until stiff and glossy. In a separate bowl, whisk the egg yolks lightly then slowly combine them with the melted chocolate. Gently fold the egg whites into the chocolate mixture to maintain the mousse’s light texture, then fold in the whipped cream carefully until fully incorporated.
- Assemble the Cake: Slice the cooled chocolate cake in half horizontally to create two layers. Place the bottom layer on a serving plate. Spread the chocolate mousse evenly over the first layer. Place the second layer on top and chill the assembled cake in the refrigerator for at least 2 hours to set properly.
- Prepare the Cream Topping: Whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this cream over the chilled mousse layer just before serving for an extra creamy finish.
Notes
- Ensure the cake is completely cooled before layering mousse to prevent melting.
- Use fresh eggs and consume mousse within 1-2 days as it contains raw eggs.
- Chilling the mousse cake helps it set and enhances flavor melding.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice.
- Use high-quality chocolate for the richest flavor.
Keywords: chocolate mousse cake, chocolate dessert, layered mousse cake, homemade chocolate cake, creamy mousse cake
