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Easy Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 21 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: About 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the delightful flavors of this Easy Chocolate Mousse Cake, combining moist chocolate cake layers with airy chocolate mousse for a luxurious, show-stopping dessert perfect for any occasion. Simple to prepare yet impressive in presentation and taste, this recipe delivers a perfect balance of rich chocolate and creamy mousse, ideal for family gatherings or sweet cravings.

Ingredients

Scale

Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup hot coffee

Chocolate Mousse

  • 8 oz semisweet chocolate
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Ganache

  • ½ cup heavy cream
  • 4 oz bittersweet chocolate, chopped
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs. Add vegetable oil, buttermilk, and hot coffee, mixing well to combine fully.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain cake tenderness.
  5. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
  6. Prepare Chocolate Mousse: Melt the semisweet chocolate using a double boiler or microwave, then let it cool slightly. In a separate chilled bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Carefully fold the melted chocolate into the whipped cream until fully incorporated and smooth.
  7. Assemble Cake with Mousse: Place one cooled cake layer in a springform pan or cake ring. Spread a generous layer of chocolate mousse atop the cake, then add the second cake layer. Cover the entire assembled cake with the remaining mousse. Refrigerate to let the mousse set firmly.
  8. Prepare Ganache: Heat the heavy cream until it just begins to boil. Pour over chopped bittersweet chocolate, stirring until smooth. Stir in light corn syrup and unsalted butter to add shine and smoothness.
  9. Finish the Cake: Once the mousse has set, spread the prepared ganache evenly over the top and sides of the cake. Refrigerate again until fully set. Serve chilled.

Notes

  • Ensure the cake layers are completely cool before applying mousse to prevent melting.
  • Use high-quality chocolate for the best flavor in mousse and ganache.
  • Chilling times can be extended for a firmer mousse set.
  • Alternatively, use coffee substitute or omit coffee for a milder chocolate flavor.
  • This cake is best served within 2-3 days when kept refrigerated.

Find it online: https://recipes.mbeams.com/easy-chocolate-mousse-cake-recipe/