Description

This Chocolate Mousse Cake is a rich and indulgent dessert that combines a moist chocolate cake base with a smooth, airy chocolate mousse topping. Perfect for special occasions or as a decadent treat, this cake delivers deep chocolate flavor with a melt-in-your-mouth texture. Serve it with whipped cream, berries, or a dusting of cocoa powder for an elegant finish!

Ingredients

Scale

For the Chocolate Cake Base:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup hot coffee (or hot water)

For the Chocolate Mousse:

1 ½ cups heavy cream, chilled
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon vanilla extract
2 large egg yolks
¼ cup whole milk
1 teaspoon unflavored gelatin
2 tablespoons water

For Garnish (Optional):

Whipped cream
Cocoa powder
Chocolate shavings
Fresh berries

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Instructions

- Preheat the Oven – Set to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a separate bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Combine – Alternately add the dry ingredients and buttermilk, mixing until just combined. Stir in hot coffee.
- Bake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Prepare the Chocolate Mousse:

- 1. Melt Chocolate – In a heatproof bowl, melt the chocolate and butter over a double boiler or in the microwave. Stir until smooth and let cool slightly.
  2. Heat the Milk Mixture – In a saucepan, heat milk and sugar until warm. In a separate bowl, whisk egg yolks. Slowly pour the warm milk into the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until slightly thickened.
  3. Bloom the Gelatin – In a small bowl, dissolve gelatin in water. Microwave for 10 seconds to liquefy, then stir it into the chocolate mixture along with vanilla extract.
  4. Fold in Whipped Cream – Whip the heavy cream until soft peaks form. Gently fold it into the chocolate mixture until smooth and airy.

Assemble the Cake:

- 1. Layer the Mousse – Spread the chocolate mousse evenly over the cooled cake base.
  2. Chill – Refrigerate for at least 4 hours, or until the mousse is fully set.

Garnish & Serve:

1. Decorate – Dust with cocoa powder, add whipped cream, chocolate shavings, or fresh berries. Slice and serve chilled.

Notes

For an extra rich flavor, use dark chocolate (70% cocoa or higher).
To ensure a smooth mousse, fold the whipped cream in gently to maintain its light texture.
Best made a day ahead, as chilling overnight enhances the flavor and texture.
For a no-bake option, use a chocolate cookie crust instead of a cake base.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French