Description
This decadent Chocolate Mousse Cake combines a rich, moist chocolate cake base with a light, airy chocolate mousse layer and a silky chocolate ganache topping. Perfectly balanced for chocolate lovers looking for an elegant yet approachable dessert, it serves 12 to 16 slices and is ideal for special occasions or indulgent treats.
Ingredients
Scale
Cake
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk (warmed)
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Mousse
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Ganache
- 1 cup semi-sweet chocolate (chopped)
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with pan spray or butter, then dust with flour to prevent sticking.
- Mix Dry and Wet Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined. Add the warmed milk, vegetable oil, egg, and vanilla extract, mixing thoroughly to incorporate the dry ingredients. Gradually mix in the hot water until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare the Mousse: Melt the semi-sweet chocolate chips in the microwave by heating for 30 seconds, then in additional 10-15 second intervals, stirring between each until fully melted and smooth. Set aside to cool slightly. In a medium bowl, whip the heavy cream and vanilla extract with a hand mixer until stiff peaks form. Gently fold the cooled melted chocolate into the whipped cream to create a light mousse without deflating it.
- Assemble the Cake with Mousse: If the cake has domed on top, level it with a knife. Spread the chocolate mousse evenly over the cooled cake. Use a bench scraper or spatula to smooth the mousse on the sides and top. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set.
- Make the Ganache: Combine chopped semi-sweet chocolate and heavy cream in a small bowl. Heat in the microwave starting with 30 seconds, then continue heating in 10-15 second bursts, stirring until the ganache is smooth and silky. Let it cool for about 2 minutes until it thickens slightly but is still pourable.
- Finish the Cake: Pour the ganache evenly over the chilled mousse layer, letting it drip naturally over the sides of the cake. Return the cake to the refrigerator and chill until the ganache has fully set. Serve chilled and enjoy your indulgent chocolate mousse cake!
Notes
- For best results, use high-quality semi-sweet chocolate for both the mousse and ganache.
- Ensure the cake is completely cooled before spreading the mousse to prevent it from melting.
- To speed up chilling times, you can place the cake in the freezer for 30 minutes, but avoid freezing it entirely.
- This cake can be prepared a day in advance to allow flavors to meld and simplify serving on the day of your event.
- Ensure not to over-whip the cream for the mousse to prevent it from turning grainy.
