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Craving a rich, indulgent dessert that’s both elegant and easy to make? This Chocolate Mousse Cake has a moist chocolate cake base topped with a velvety, airy mousse. Whether you’re a beginner baker or looking to impress your friends and family, this dessert is the perfect balance of flavors and textures. Follow along for a step-by-step guide to create a stunning cake right at home!
Chocolate Mousse Cake
Course: DessertCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
25
minutesCalories
350
kcalIngredients
- For the Chocolate Cake Layer:
80 grams all-purpose flour
25 grams natural cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
65 grams granulated sugar
60 grams milk
35 grams yogurt
30 grams neutral oil (vegetable, canola, or sunflower)
3 grams white vinegar
1/2 teaspoon instant coffee powder, mixed with 30 grams freshly brewed espresso
25 grams warm water
- For the Chocolate Mousse:
50 grams dark chocolate (55% cocoa or semi-sweet chocolate chips)
50 grams heavy whipping cream
1/2 teaspoon corn syrup (or golden syrup or honey)
200 grams heavy whipping cream
Directions
- Step 1: Prepare the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 6-inch round cake pan with baking paper and secure the base with aluminum foil if using a cake ring.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients: In another bowl, combine the milk, yogurt, oil, vinegar, espresso, and warm water.
- Combine & Mix: Slowly add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Avoid over-mixing.
- Bake: Pour the batter into the prepared cake tin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the mousse.
- Step 2: Make the Chocolate Mousse
- Prepare the Ganache: In a small saucepan, heat 50 grams of heavy cream and corn syrup (or honey) until it just begins to boil. Pour this over the dark chocolate and stir with a spatula until smooth and glossy. Cover the ganache with cling film and let it cool to room temperature (about 20-30 minutes).
- Whip the Cream: In a separate bowl, whip the 200 grams of heavy cream until it forms medium peaks.
- Fold the Ganache: Add 1/4 of the whipped cream to the cooled ganache and gently fold it in. Then, fold in the rest of the whipped cream, being careful not to overmix. The mousse should be light and fluffy.
- Assemble: Pour the mousse on top of the cooled chocolate cake and spread it evenly with a spatula. Chill the cake in the refrigerator for at least 24 hours. Do not freeze.
Notes
- Use dark chocolate with 55% cocoa for a rich, decadent mousse.
- Tip: Make sure the cake is completely cooled before adding the mousse to ensure perfect layers.
- Serving suggestion: Garnish with fresh berries, chocolate shavings, or whipped cream before serving.
Final Thoughts
This Chocolate Mousse Cake combines the richness of a moist chocolate cake with the lightness of a fluffy chocolate mousse. It’s a dessert that will impress your guests, yet it’s easy enough for beginners to master with patience. Perfect for celebrations or a weekend treat!
Would you try this recipe? Let us know in the comments and share your version with us! #ChocolateMousseCake #BakingMadeEasy #DessertDelights #BeginnerBakes #SproudDesserts
