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chocolate mousse cake

Indulge in this rich and decadent chocolate mousse cake that combines layers of velvety chocolate mousse and a moist chocolate cake. Perfect for special occasions, this dessert will please any chocolate lover.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 4 People
Calories 450 kcal

Equipment

  • 1 9-inch round cake pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 double boiler or microwave-safe bowl
  • 1 parchment paper
  • 1 wire rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • 8 oz semi-sweet chocolate, chopped
  • 2 cups heavy whipping cream
  • 3 large eggs, separated
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of the cake pan with parchment paper.
  • In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, combine buttermilk, vegetable oil, egg, and vanilla extract. Mix well.
  • Add the wet ingredients to the dry ingredients and mix until combined. Carefully stir in the boiling water until the batter is smooth.
  • Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the mousse, melt the chopped chocolate using a double boiler or microwave until smooth. Allow to cool slightly.
  • In a mixing bowl, whip 1 ½ cups of heavy cream until soft peaks form. Refrigerate until ready to use.
  • In a separate bowl, beat the egg yolks with sugar and vanilla extract until pale. Gradually mix in the melted chocolate until well combined.
  • Fold the whipped cream into the chocolate mixture until fully incorporated.
  • In another bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mousse mixture.
  • Once the cake is fully cooled, slice it in half horizontally to create two layers. Place one layer on a serving platter.
  • Spread half of the mousse over the first layer of cake, then place the second layer on top and spread the remaining mousse over the top and sides of the cake.
  • Chill the cake in the refrigerator for at least 2 hours before serving to allow the mousse to set.

Notes

For a decorative touch, garnish the top of the cake with chocolate shavings or berries.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ensure all your ingredients are at room temperature for the best results.