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Black Tie Mousse Cake

Irresistible Black Tie Mousse Cake: A Chocolate Lover's Dream

The Black Tie Mousse Cake is a decadent no-bake dessert that layers rich chocolate cake with fluffy mousse and creamy cheesecake.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 1 hour
Total Time 1 hour 48 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Substitute with a sugar alternative like stevia for lower-calorie option.
  • 1 cup All-Purpose Flour Use a gluten-free flour blend for gluten-free options.
  • 1/2 cup Unsweetened Cocoa Powder Consider using dark cocoa for a deeper taste.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1/2 teaspoon Salt A pinch of sea salt works wonderfully.
  • 1 large Egg For vegan option, replace with a flax egg.
  • 1 cup Milk Almond or oat milk can work for dairy-free choice.
  • 1/3 cup Oil Melted coconut oil can be used as a substitute.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best taste.
  • 1 cup Boiling Water Activates the cocoa and helps create a smoother batter.
For the Cheesecake Layers
  • 8 oz Cream Cheese Ensure it’s at room temperature.
  • 1/2 cup Powdered Sugar You can use two types for varying sweetness levels.
  • 1 tablespoon Unflavored Gelatin Vegetarians can swap this for agar-agar.
For the Mousse & Ganache
  • 1 cup Heavy Whipping Cream Coconut cream can be a great replacement.
  • 1/4 cup Unsalted Butter Margarine can work for a dairy-free version.
  • 1/2 cup Semi-Sweet Chocolate Chips Dark chocolate can substitute for richer flavor.
  • 1/2 cup White Chocolate Chips
  • 1/4 cup Mini Chocolate Chips Perfect for decoration.

Equipment

  • 9-inch Springform Pan
  • large mixing bowl
  • Whisk
  • electric mixer
  • Saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large bowl, sift together the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. Add the wet ingredients: eggs, milk, oil, and vanilla, and whisk until smooth. Stir in boiling water.
  3. Pour the batter into the springform pan and bake for 15-18 minutes or until a toothpick comes out clean.
  4. Cool the cake in the pan for about 10 minutes, then transfer it to the freezer to chill completely.
  5. While the cake cools, beat the cream cheese with powdered sugar and vanilla in separate bowls until creamy.
  6. Whip the heavy cream until soft peaks form, and gradually add melted gelatin to stabilize.
  7. Divide the whipped cream between the two cream cheese bowls, and fold until fully incorporated.
  8. Spread the chocolate mousse over the cake, followed by the vanilla mousse, and smooth the surface. Chill for at least an hour.
  9. Prepare the ganaches by heating cream and butter separately until simmering, then pour over chocolate chips, stirring until smooth.
  10. Pour the semi-sweet ganache over the cake, then pipe the white ganache for decoration and sprinkle mini chocolate chips on top.
  11. Let the ganache set in the refrigerator for about 30 minutes, then slice with a hot, dry knife to serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for smoother mixtures. Dissolve gelatin in warm water to prevent clumps. Ensure adequate chilling for structure.

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