Description
Chocolate mousse cake is a luxurious dessert with layers of rich chocolate cake, airy mousse, and silky ganache. Combining dense, light, and glossy textures, it’s an indulgent treat for holidays, gatherings, or any special occasion.
Ingredients
Scale
Chocolate Cake Layer:
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- ¼ cup Dutch-process cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable or olive oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup hot coffee
Chocolate Mousse:
- 7 oz 70% dark chocolate
- 7 oz milk chocolate
- 3 large eggs, separated
- 3 tbsp water
- 1 ½ tsp unflavored gelatin
- 1 ¾ cups heavy cream, divided
- ½ tsp cream of tartar
- ¼ cup granulated sugar
Chocolate Ganache:
- 6 oz 70% dark chocolate
- ¾ cup heavy cream
Optional Add-ins:
- Espresso powder
- Liqueur (Kahlúa, Baileys, Grand Marnier)
- Chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine sugars, oil, eggs, vanilla, sour cream, and hot coffee. Mix wet and dry together until smooth. Bake 25–30 minutes. Cool completely.
- Prepare a chocolate soak: stir cocoa powder into hot coffee and spoon over cooled cake.
- Make the mousse: Melt chocolates in a double boiler. Whisk in egg yolks. Bloom gelatin in water, dissolve in warm cream, and add to chocolate. Beat egg whites with cream of tartar, adding sugar gradually, to stiff peaks. Whip remaining cream to soft peaks. Fold whipped cream and meringue gently into chocolate mixture. Spread mousse over cake layer. Chill 4+ hours.
- Make ganache: Heat cream until simmering, pour over chopped chocolate, whisk until smooth. Pour over chilled cake and spread evenly. Chill 30 minutes before serving.
Notes
- Use high-quality chocolate for best results.
- Ensure all utensils are dry and clean when whipping egg whites.
- Chill thoroughly to let mousse set.
- Variations: make vegan with aquafaba, coconut cream, and plant-based butter; reduce sugar with stevia or maple syrup; add spices or liqueur for flavor twists.
- Storage: Refrigerate up to 5 days or freeze up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking + Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg