Description
This decadent Chocolate Mousse Cake combines a rich, moist cocoa cake base with a light and fluffy chocolate mousse topping. Perfect for special occasions or when you want an impressive dessert, this French-inspired chilled cake offers a balance of intense chocolate flavor and creamy texture, beautifully garnished with chocolate shavings or fresh berries.
Ingredients
Scale
For the cake base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or coffee
For the chocolate mousse:
- 1 1/2 cups heavy whipping cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional toppings:
- Chocolate shavings
- Cocoa powder
- Whipped cream
- Fresh berries
Instructions
- Make the cake base: Preheat the oven to 350°F (175°C) and grease the bottom of a 9-inch springform pan, lining it with parchment paper. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat the eggs with both sugars, vegetable oil, and vanilla extract until smooth. Add the buttermilk and mix well. Gradually fold in the dry ingredients, then stir in the hot water or coffee until the batter is smooth and well combined.
- Bake the cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan. Once cool, level the top if necessary to create a flat surface.
- Prepare the chocolate mousse: Melt the chopped chocolate gently over a double boiler or in the microwave in short intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold the melted chocolate into the whipped cream until the mixture is fully combined and fluffy.
- Assemble the cake: Spread the chocolate mousse evenly over the cooled cake base inside the springform pan, smoothing the top with a spatula. Cover the cake and refrigerate for a minimum of 4 hours, or until the mousse is firm and set.
- Serve: When chilled, carefully remove the sides of the springform pan. Garnish the cake with optional toppings such as chocolate shavings, a dusting of cocoa powder, whipped cream, or fresh berries. Slice and serve the cake chilled for a luscious dessert experience.
Notes
- Use high-quality chocolate for a richer and more intense flavor in the mousse.
- To make a two-layer cake, double the cake base recipe and sandwich extra mousse between the layers.
- The cake requires at least 4 hours of chilling time, but can be refrigerated overnight for convenience.
- For a coffee-flavored cake, substitute hot water with strong brewed coffee.
