Chocolate Mousse Cake with Chocolate Whipped Cream
Dive into chocolate decadence with this show-stopping Chocolate Mousse Cake topped with luscious Chocolate Whipped Cream. This recipe combines a rich, fudgy chocolate cake base with a silky dark chocolate mousse layer, creating a perfectly balanced dessert that melts in your mouth. The crowning glory? A light and airy chocolate whipped cream that adds a velvety touch of sweetness. With simple ingredients like semisweet and dark chocolate, heavy cream, and a hint of vanilla, this cake delivers intense chocolate flavor in every bite. Perfect for special occasions or indulging your cravings, this make-ahead dessert is chilled to perfection and pairs beautifully with fresh berries or a drizzle of caramel. Whether you're an experienced baker or a chocolate lover seeking a new favorite, this dessert will not disappoint!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semisweet chocolate
- 150 grams Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 0.25 teaspoons Salt
- 360 milliliters Heavy cream
- 200 grams Dark chocolate
- 2 tablespoons Powdered sugar
- 1 tablespoon Unsweetened cocoa powder
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a microwave-safe bowl, melt the butter and semisweet chocolate together in 30-second increments, stirring after each, until smooth. Allow the mixture to cool slightly.
In a separate bowl, whisk together the granulated sugar and eggs until well combined. Stir in the melted chocolate mixture and vanilla extract.
Sift in the flour and salt, then gently fold the mixture until no streaks of flour remain.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20-25 minutes, or until the center is set but still slightly soft. Remove from the oven and let the cake cool completely in the pan.
For the mousse layer, heat 120 milliliters of the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat, add the dark chocolate, and stir until fully melted and smooth. Let the mixture cool to room temperature.
In a mixing bowl, whip the remaining 240 milliliters of heavy cream to medium peaks. Gently fold the cooled chocolate mixture into the whipped cream until fully combined and smooth.
Spread the mousse over the cooled cake in the springform pan, smoothing the top with an offset spatula. Refrigerate for at least 4 hours or overnight to set.
For the chocolate whipped cream, combine the powdered sugar, cocoa powder, and 60 milliliters of heavy cream in a mixing bowl. Whip until soft peaks form.
Remove the cake from the refrigerator and carefully release it from the springform pan. Spread or pipe the chocolate whipped cream on top of the mousse layer.
Slice and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 38.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 273 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.
