Chocolate Mousse Cake 1977
Indulge in the rich decadence of the 'Chocolate Mousse Cake 1977,' a timeless dessert that combines a moist chocolate cake base with an airy, velvety layer of dark chocolate mousse. This show-stopping treat is crafted with classic ingredients like cocoa powder, dark chocolate, and fresh cream, beautifully balanced by a hint of vanilla and the smooth texture of gelatin for a perfectly set mousse. The recipe includes simple techniques, such as blooming gelatin and folding whipped cream, making it approachable for bakers of all levels. With its elegant presentation and melt-in-your-mouth layers, this retro-inspired cake is perfect for special occasions or an indulgent weekend dessert. Serve chilled and garnish with grated chocolate or a dusting of cocoa for a truly memorable finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 40 grams Cocoa powder
- 200 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 120 milliliters Whole milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Boiling water
- 200 grams Dark chocolate
- 300 milliliters Heavy cream
- 20 grams Powdered sugar
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch springform pan with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth.
Gradually add the boiling water to the batter, stirring continuously. The batter will be thin—this is normal.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing it and allowing it to cool completely on a wire rack.
In a small bowl, combine the gelatin powder and cold water. Let sit for 5 minutes to bloom.
Melt the dark chocolate in a heatproof bowl set over simmering water (or in the microwave in 20-second intervals). Set aside to cool slightly.
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Warm the bloomed gelatin in the microwave for 10 seconds or until fully dissolved. Gently fold the melted gelatin into the chocolate.
Fold the whipped cream into the chocolate mixture in three batches, gently mixing until no streaks remain.
Place the cooled cake back into the springform pan and pour the chocolate mousse over the top, smoothing it into an even layer.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the mousse is set.
Before serving, carefully remove the springform pan and garnish the cake with grated chocolate or cocoa powder, if desired.
Slice and serve chilled. Enjoy your dreamy Chocolate Mousse Cake 1977!
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 326.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 405 mg | 31% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 2481 mg | 53% | |
*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.
