Why You’ll Love This Recipe
This Chocolate Mousse Cake offers a harmonious blend of textures and flavors:
- Triple Chocolate Delight: Combines moist cake, fluffy mousse, and smooth ganache for a rich chocolate experience.
- Perfect for Special Occasions: Its elegant presentation makes it an impressive centerpiece for celebrations.
- Make-Ahead Friendly: Can be prepared in stages, allowing for flexibility in your schedule.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Cornstarch
- Dutch process cocoa powder
- Baking soda
- Baking powder
- Kosher salt
- Granulated sugar
- Dark brown sugar, packed
- Vegetable or olive oil
- Large eggs
- Vanilla extract
- Sour cream
- Hot coffee
For the Chocolate Cake Soak:
- Hot coffee
- Dutch process cocoa powder
For the Chocolate Mousse:
- 70% dark chocolate, chopped
- Milk chocolate, chopped
- Large eggs, separated
- Unflavored gelatin
- Water
- Heavy cream
- Cream of tartar
- Fine granulated sugar
For the Chocolate Ganache:
- 70% dark chocolate, chopped
- Heavy cream
Directions
- Prepare the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and reassemble the pan. In a medium bowl, whisk together the dry ingredients. In a large bowl, combine the sugars and oil until it resembles wet sand. Add eggs, vanilla, and sour cream, mixing well. Gradually incorporate dry ingredients, then stir in hot coffee until the batter is smooth. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Level and Soak the Cake: Once cooled, level the top of the cake by slicing off any domed portion. Mix hot coffee and cocoa powder, then spoon this mixture evenly over the cake to enhance moisture.
- Prepare the Chocolate Mousse:
- Melt the chopped dark and milk chocolates over a double boiler until smooth. Allow to cool slightly, then whisk in egg yolks one at a time.
- Bloom the gelatin by sprinkling it over water and letting it sit until absorbed. Heat a portion of the heavy cream until steaming, then dissolve the bloomed gelatin into the warm cream. Gradually whisk this mixture into the chocolate and egg yolk blend.
- Whip the remaining heavy cream to stiff peaks. In a separate bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar, continuing to whip until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture, followed by the meringue, until fully combined and smooth.
- Assemble the Cake: Line the sides of the springform pan with acetate to form a collar extending above the pan’s edge. Place the soaked cake layer at the bottom, then pour the chocolate mousse over it, smoothing the top. Refrigerate for at least 4 hours, preferably overnight, to set.
- Prepare and Apply the Ganache: Heat the heavy cream until nearly boiling, then pour over the chopped dark chocolate. Let sit for a few minutes before stirring until smooth and glossy. Remove the cake from the pan and acetate collar, then pour the ganache over the top, allowing it to drip down the sides. Chill the cake for an additional 30 minutes to set the ganache.
Servings and Timing
- Servings: 8-10 slices
- Preparation Time: Approximately 1 hour
- Chilling Time: At least 4 hours, preferably overnight
- Total Time: 6 hours 10 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a cup-for-cup gluten-free baking flour.
- Coffee-Free Version: Replace hot coffee with hot water if preferred.
- Different Chocolate Combinations: Experiment with varying ratios of dark and milk chocolate to adjust sweetness and intensity.
Storage/Reheating
- Storage: Keep the cake in an airtight container in the refrigerator for up to one week.
- Freezing: The cake can be frozen without the ganache topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before adding ganache and serving.
FAQs
What makes this chocolate mousse cake special?
This cake combines three layers of chocolate—moist cake, airy mousse, and rich ganache—creating a decadent dessert with varied textures and deep chocolate flavor.
Can I make this cake gluten-free?
Yes, by
Chocolate Mousse Cake
- Total Time: 6 hours 10 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate experience with this decadent Chocolate Mousse Cake. Featuring layers of moist chocolate cake, airy mousse, and rich ganache, this dessert is perfect for special occasions. Make-ahead friendly and deeply satisfying, it’s a chocolate lover’s dream come true.
Ingredients
For the Chocolate Cake:
- 1 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/3 cup Dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable or olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot coffee
For the Chocolate Cake Soak:
- 1/4 cup hot coffee
- 1 tbsp Dutch process cocoa powder
For the Chocolate Mousse:
- 5 oz 70% dark chocolate, chopped
- 5 oz milk chocolate, chopped
- 2 large eggs, separated
- 1 1/4 tsp unflavored gelatin
- 2 tbsp water
- 1 1/2 cups heavy cream
- 1/4 tsp cream of tartar
- 2 tbsp fine granulated sugar
For the Chocolate Ganache:
- 5 oz 70% dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and reassemble the pan.
- In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mix sugars and oil until the mixture resembles wet sand. Add eggs, vanilla, and sour cream; stir until smooth.
- Gradually incorporate the dry ingredients, then mix in hot coffee until batter is smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Level and Soak the Cake:
- Trim any domed portions of the cooled cake to level it.
- Mix hot coffee and cocoa powder; evenly spoon this soak over the cake layer.
- Prepare the Chocolate Mousse:
- Melt the dark and milk chocolates in a double boiler until smooth. Cool slightly, then whisk in egg yolks.
- Bloom gelatin in water for 5 minutes, then dissolve it in warmed cream. Stir this into the chocolate mixture.
- Whip heavy cream to stiff peaks. Separately, whip egg whites with cream of tartar until foamy, gradually adding sugar to achieve soft peaks.
- Fold whipped cream into the chocolate mixture, followed by the meringue. Mix until smooth.
- Assemble the Cake:
- Line the springform pan sides with acetate. Place the soaked cake layer at the bottom.
- Pour chocolate mousse over the cake, smoothing the top. Refrigerate at least 4 hours or overnight.
- Prepare and Apply the Ganache:
- Heat heavy cream until nearly boiling. Pour over chopped chocolate, let sit 2 minutes, then stir until glossy.
- Remove the cake from the pan and acetate, pour ganache on top, letting it drip down the sides. Chill 30 minutes to set.
Notes
- Use high-quality chocolate for the best flavor.
- Ensure all components are fully cooled before assembling.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Refrigeration
- Cuisine: International
