The Ultimate Chocolate Mousse Cake
Indulge in pure decadence with The Ultimate Chocolate Mousse Cake, a dessert that exudes elegance and rich, chocolaty flavor in every bite. This masterpiece begins with a moist and tender dark chocolate sponge base, baked to perfection and infused with the deep, complex notes of 70% cocoa chocolate. Topped with an ethereal layer of velvety chocolate mousse—expertly crafted with smooth whipped cream, melted dark chocolate, and a perfectly balanced touch of vanilla—this cake offers a luscious, melt-in-your-mouth experience. The inclusion of gelatin ensures the mousse achieves its airy yet stable texture, setting beautifully over the sponge layer. Perfect for special occasions or indulgent evenings, this show-stopping cake is as visually stunning as it is delicious. Garnish with chocolate shavings, a dusting of cocoa, or fresh berries for an extra touch of sophistication. With its harmonious blend of textures and flavors, this is the ultimate dessert for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 100 grams All-purpose flour
- 30 grams Cocoa powder
- 500 ml Heavy whipping cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 3 tablespoons Water
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Melt 150 grams of dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk 2 eggs with 100 grams of granulated sugar until pale and fluffy, about 3-5 minutes.
Sift the all-purpose flour and cocoa powder into the egg mixture and gently fold to combine.
Add the melted chocolate mixture to the batter and mix until just incorporated.
Pour the batter into the prepared springform pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cool completely.
For the mousse, dissolve the gelatin powder in 3 tablespoons of water and let sit for 5 minutes to bloom.
Heat the bloomed gelatin gently in the microwave for 10-15 seconds, or until liquefied. Stir and set aside.
Melt the remaining 150 grams of dark chocolate in a heatproof bowl over simmering water, then let it cool slightly.
Whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Fold the melted chocolate into the whipped cream gently, being careful not to deflate the mixture. Quickly stir in the dissolved gelatin.
Pour the mousse over the cooled cake base in the springform pan, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is fully set.
Release the springform pan and carefully transfer the cake to a serving plate. Optionally, garnish with shaved chocolate, cocoa powder, or fresh berries before serving.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 34.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 387 mg | 8% | |
*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.
