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Decadent Chocolate Mousse Cake Recipe

A decadent slice of chocolate mousse cake showing three distinct layers: dark cake base, light chocolate mousse, and whipped cream topping with shavings.
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Make this rich, layered chocolate mousse cake featuring a dense chocolate sponge base and a light, creamy mousse topping. This impressive chocolate dessert is perfect for special occasions.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup hot water or coffee
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate, chopped (for mousse)
  • 1 cup heavy cream (for mousse)
  • 1/4 cup granulated sugar (for mousse)
  • 2 large egg yolks (for mousse)
  • 1 teaspoon vanilla extract (for mousse)
  • 1 cup heavy cream, chilled (for whipping)
  • 2 tablespoons powdered sugar (for topping)
  • Chocolate shavings, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large bowl, whisk together the flour, 1 cup sugar, cocoa powder, baking soda, baking powder, and salt for the cake base.
  3. In a separate bowl, whisk the egg, buttermilk, oil, and vanilla extract. Add this wet mixture to the dry ingredients and mix until just combined.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then invert onto a serving plate.
  6. Prepare the mousse: Place the chopped bittersweet chocolate in a heatproof bowl.
  7. In a small saucepan, heat 1 cup of heavy cream until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth. Set aside to cool slightly.
  8. In a separate bowl, whisk the egg yolks and 1/4 cup sugar until pale. Slowly whisk the slightly cooled chocolate mixture into the yolks. Stir in 1 teaspoon vanilla.
  9. In a clean bowl, whip the remaining 1 cup of chilled heavy cream until medium peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated and smooth. This is your creamy chocolate dessert mixture.
  10. Pour the chocolate mousse evenly over the cooled cake base.
  11. Chill the cake in the refrigerator for at least 4 hours, or until the mousse is firm.
  12. Before serving, whip the remaining heavy cream with powdered sugar until soft peaks form. Spread or pipe this whipped topping onto the chilled mousse cake. Garnish with chocolate shavings.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor in the cake base.
  • For a truly rich chocolate cake, use high-quality bittersweet chocolate (60-70% cacao) in the mousse.
  • If you prefer a French chocolate mousse cake style, you can skip the final whipped cream topping and simply dust the chilled mousse with cocoa powder.

Nutrition

Find it online: https://pureplatepath.com/chocolate-mousse-cake-recipe/