Chocolate mousse cake is a delightful dessert that layers rich chocolate cake and light, fluffy chocolate mousse. This cake is perfect for any occasion, from birthdays to holidays. The combination of a moist chocolate sponge and a creamy mousse creates an irresistible treat that chocolate lovers will adore. With a beautiful presentation and a delicious taste, it’s sure to impress your guests and family alike.

To make this chocolate mousse cake, you don’t need complicated techniques or fancy skills. The recipe is straightforward and easy to follow, making it accessible for bakers of all levels. The result is a stunning cake that not only looks great but tastes divine. Topped with fresh raspberries and a dusting of cocoa powder, it brings a touch of elegance to any dessert table. Treat yourself and your loved ones to this indulgent chocolate mousse cake, and watch it become a favorite in your home.

Why make this recipe

Chocolate mousse cake is a favorite for many reasons. It combines two beloved treats: cake and mousse. The rich flavor of dark chocolate and the light, airy texture of mousse create a perfect balance. This cake is not only delicious, but it is also visually appealing, making it an ideal dessert for celebrations. Plus, it can be made ahead of time, allowing you to enjoy your gathering without rushing in the kitchen.

How to make Chocolate Mousse Cake

Ingredients

1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
¾ cup hot coffee
12 oz high-quality dark chocolate (chopped)
4 large eggs (separated)
2 cups heavy whipping cream
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
2 cups fresh raspberries
¼ cup powdered sugar for dusting
Cocoa powder for dusting

Directions

The Cake:

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined.
Stir in the hot coffee until the batter is smooth.
Divide the batter between the prepared pans.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

The Mousse:

Melt the dark chocolate in a heatproof bowl over simmering water. Allow it to cool slightly.
In a separate bowl, whip the egg whites until soft peaks form. Gradually add ¼ cup of sugar and whip until stiff peaks form.
In another bowl, whip the cream with 1 tsp vanilla and a pinch of salt until soft peaks form.
Carefully fold the whipped cream into the melted chocolate. Then gently fold in the egg whites until fully incorporated.

To Decorate:

Place one cooled cake layer on a serving plate.
Spread a layer of chocolate mousse on top.
Add the second cake layer and top with the remaining mousse.
Refrigerate for at least 4 hours or until set.
Before serving, dust with powdered sugar and cocoa powder. Garnish with fresh raspberries.

How to serve Chocolate Mousse Cake

Serve the chocolate mousse cake chilled for the best flavor. Slice it into wedges and add a few fresh raspberries on the side for a touch of color. A dollop of whipped cream can also enhance the dessert experience. This cake pairs beautifully with coffee or dessert wine.

How to store Chocolate Mousse Cake

Store any leftover chocolate mousse cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you need to store it for longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator before serving.

Tips to make Chocolate Mousse Cake

Use high-quality dark chocolate for the mousse for the best flavor.
Ensure the cake layers are completely cool before adding the mousse.
Be gentle when folding in the whipped cream and egg whites to keep the mousse light and airy.
For a richer flavor, use strong brewed coffee or espresso in the cake batter.
Experiment with different toppings such as chocolate shavings or fresh mint leaves.

Variations

To add a twist to your chocolate mousse cake, consider adding a layer of fruit between the cake and mousse. Sliced bananas or strawberries can introduce a fresh note. You can also experiment with different types of chocolate, like milk chocolate, or add a splash of liqueur to the mousse for a more adult version.

FAQs

1. Can I make this cake ahead of time?
Yes, you can prepare the cake and mousse a day ahead. Just assemble and refrigerate overnight.

2. Is it necessary to use hot coffee in the cake batter?
Hot coffee enhances the chocolate flavor but can be replaced with hot water if preferred.

3. Can I use chocolate chips instead of chopped chocolate?
Yes, you can use chocolate chips, but the texture of the mousse may vary slightly.

4. How do I prevent the cake from sticking to the pans?
Grease and flour the pans well, and consider using parchment paper on the bottom for easy release.

5. What can I substitute for heavy cream if I need a lighter version?
You could use whipped coconut cream or a lighter whipped topping, but it may change the texture and flavor of the mousse.

Chocolate Mousse Cake

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A delightful dessert that layers rich chocolate cake and fluffy chocolate mousse, perfect for any occasion.

Author: Patricia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 240 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined.
Stir in the hot coffee until the batter is smooth.
Divide the batter between the prepared pans.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Melt the dark chocolate in a heatproof bowl over simmering water. Allow it to cool slightly.
In a separate bowl, whip the egg whites until soft peaks form. Gradually add ¼ cup of sugar and whip until stiff peaks form.
In another bowl, whip the cream with 1 tsp vanilla and a pinch of salt until soft peaks form.
Carefully fold the whipped cream into the melted chocolate. Then gently fold in the egg whites until fully incorporated.
Place one cooled cake layer on a serving plate. Spread a layer of chocolate mousse on top. Add the second cake layer and top with the remaining mousse.
Refrigerate for at least 4 hours or until set.
Before serving, dust with powdered sugar and cocoa powder. Garnish with fresh raspberries.