Description
If you’re craving a dessert that’s rich, creamy, and absolutely indulgent, this Chocolate Mousse Cake is the ultimate treat! A perfect balance of a soft, chocolatey cake base with a silky smooth mousse topping, this dessert is a showstopper for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake will not disappoint!
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Ingredients
For the Chocolate Cake Base:
- All-Purpose Flour (1 cup) – Provides structure.
- Unsweetened Cocoa Powder (½ cup) – For rich chocolate flavor.
- Granulated Sugar (¾ cup) – Adds sweetness.
- Baking Powder (1 tsp) – Helps the cake rise.
- Baking Soda (½ tsp) – Enhances texture.
- Salt (¼ tsp) – Balances the sweetness.
- Egg (1 large) – Adds moisture and stability.
- Milk (½ cup, warm) – Keeps the cake soft.
- Vegetable Oil (¼ cup) – Adds tenderness.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- Hot Water (½ cup) – Intensifies the cocoa flavor.
For the Chocolate Mousse:
- Semi-Sweet Chocolate (8 oz, chopped) – Creates a silky mousse.
- Heavy Whipping Cream (1 ½ cups, chilled) – Whipped for a fluffy texture.
- Powdered Sugar (¼ cup) – Lightly sweetens the mousse.
- Vanilla Extract (1 tsp) – Adds depth of flavor.
For the Topping (Optional):
- Chocolate Shavings – For an elegant finish.
- Cocoa Powder (for dusting) – Enhances presentation.
- Whipped Cream – Adds a decorative touch.
Instructions
Step 1: Prepare the Cake Base
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add in egg, milk, vegetable oil, and vanilla extract. Mix until well combined.
- Stir in hot water until the batter is smooth (it will be thin).
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the mousse.
Step 2: Make the Chocolate Mousse
- Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream until fully incorporated and smooth.
Step 3: Assemble the Cake
- Place the cooled chocolate cake on a serving plate.
- Spread the chocolate mousse evenly over the top using an offset spatula. Smooth the top for a clean finish.
- Refrigerate for 4 hours or until the mousse is set.
Step 4: Add the Finishing Touches
- Once set, garnish with chocolate shavings, cocoa powder, or whipped cream if desired.
- Slice and serve chilled for the best texture.
Notes
- Use Good Quality Chocolate: The better the chocolate, the richer the flavor.
- Whip the Cream Properly: Over-whipping can make the mousse grainy; under-whipping won’t give it enough structure.
- Let It Set: Refrigerating for at least 4 hours ensures the mousse firms up properly.
- Make It in Advance: This cake tastes even better the next day as the flavors develop!
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 30 minutes
- Cuisine: French