Chocolate Mousse Cake
Decadent, rich, and irresistibly smooth, Chocolate Mousse Cake features layers of moist chocolate cake topped with a light and airy chocolate mousse. Finished with a glossy ganache or whipped cream, this elegant dessert is perfect for celebrations or whenever you’re craving a luxurious chocolate treat.
Ingredients
For the Cake Layer:
- 1 cup 125 g all-purpose flour
- ½ cup 50 g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup 150 g sugar
- 2 large eggs
- ½ cup 120 ml milk
- ¼ cup 60 ml vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Mousse:
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips melted
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Ganache (Optional):
- ½ cup heavy cream
- ½ cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Make the cake:
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, eggs, milk, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour into the pan and bake for 25–30 minutes.
- Cool completely.
Prepare the mousse:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold in melted chocolate until smooth and airy.
Assemble the cake:
- Place the cooled cake layer in a springform pan or serving dish.
- Spread mousse evenly over the cake.
Chill:
- Refrigerate for at least 3 hours until set.
Make ganache (optional):
- Heat cream until warm, then pour over chocolate chips.
- Stir until smooth and pour over the chilled cake.
Serve:
- Slice and serve chilled for best texture.
Notes
- Smooth mousse: Let melted chocolate cool slightly before folding into whipped cream.
- Clean slices: Use a warm knife for neat cuts.
- Make ahead: Ideal for preparing a day in advance.
- Storage: Refrigerate for up to 4 days.