Chocolate Mousse Cake
Indulge in the decadent allure of this Chocolate Mousse Cake, a luxurious dessert that combines the rich depth of dark chocolate with the airy lightness of whipped mousse. Featuring a moist cocoa-infused cake layered with velvety chocolate mousse and topped with fluffy whipped cream, this recipe is a chocolate lover's dream come true. The addition of powdered gelatin ensures the mousse holds its shape, while the smooth ganache-like layer creates an elegant finish. Perfect for special occasions, this show-stopping dessert is as visually stunning as it is delicious. Garnish with chocolate shavings or fresh berries for a beautiful presentation, and let this chilled treat be the star of your table. Keywords: chocolate mousse cake, decadent dessert, layered chocolate cake, chocolate recipe, mousse cake, special occasion dessert.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 50 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 ml Milk
- 200 grams Dark chocolate
- 480 ml Heavy cream
- 1 teaspoon Powdered gelatin
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt then set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
Gradually add the dry ingredients into the wet, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the mousse, start by melting the dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals.
In a small bowl, mix the gelatin with water and let it sit for about 5 minutes. Heat it gently until fully dissolved.
Whip 240 ml of heavy cream to soft peaks. Gently fold the melted chocolate into the whipped cream until smooth.
Stir in the dissolved gelatin into the chocolate mixture, mixing thoroughly.
Slice the cooled cake in half horizontally to create two layers.
Place one cake layer on a serving plate. Spread half of the chocolate mousse over the layer.
Place the second layer on top and cover the entire cake with the remaining mousse.
Whip the remaining 240 ml of heavy cream to stiff peaks and use it to decorate the cake as desired.
Refrigerate the cake for at least 2 hours to set the mousse.
Serve chilled, garnished with chocolate shavings or fresh berries if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 25.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
