Decadent Dark Chocolate Mousse Cake
Indulging in a slice of Dark Chocolate Mousse Cake is like taking a bite of pure bliss. This dessert harmoniously blends the richness of chocolate with an airy mousse, creating an experience that’s both decadent and light. Whether it’s a birthday celebration, an intimate dinner party, or just a cozy night in, this cake is an impressive showstopper. It’s not just another baked good; it’s a statement piece that says, “I care about dessert.” After my first homemade attempt, I was hooked! It became a staple for special occasions in my home.
Why you’ll love this dish
Imagine cutting into a cake that exudes the deep, rich aroma of dark chocolate, combined with the velvety texture of mousse. This recipe is quick to prepare, uses accessible ingredients, and can even be a delightful baking project with your kids. It’s perfect for impressing guests at brunch or satisfying your chocolate cravings mid-week. Plus, this mousse cake stands tall on a dessert table and can evoke memories of classic French patisseries, without the hefty price tag.
"This cake changed my perspective on chocolate desserts! It’s rich, creamy, and simply perfect." – Emily R.
Step-by-step overview
Creating a Dark Chocolate Mousse Cake involves a delightful interplay of baking and assembly. You’ll begin by whipping up a moist chocolate cake, followed by crafting a heavenly mousse and topping it with a glossy ganache. This recipe is broken down into simple steps to guide you through the process seamlessly. Let’s dive into the essential ingredients and get you started!
What you’ll need
To craft this luxurious dessert, gather these key ingredients:
- 1 Cup (120g) All-Purpose Flour
- ½ Cup (42g) Dutch Cocoa Powder
- 1 Teaspoon Fine Espresso Powder (optional, but recommended)
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Sea Salt
- 1 Cup (200g) Granulated White Sugar
- 1/3 Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)
- ⅓ Cup (76g) Full-Fat Sour Cream (room temperature)
- 1 Whole Large Egg (room temperature)
- 1 Teaspoon Pure Vanilla Extract
- ½ Cup (113g) Boiling Water
- 1 1/2 Cups (340g) Heavy Cream
- 1 Whole Large Egg + 1 Large Yolk
- 1/3 Cup (67g) White Granulated Sugar
- 1/4 Cup (21g) Dutch Cocoa Powder
- 1 Teaspoon Fine Espresso Powder
- 1/8 Teaspoon Fine Sea Salt
- 6 Ounces (170g) Dark Chocolate
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup (227g) Heavy Cream (to be whipped) (cold)
- 5 Ounces (141g) Dark Chocolate (60% to 70%)
- 2/3 Cup (151g) Heavy Cream
(Feel free to substitute the neutral oil for melted butter if you prefer a richer flavor!)
Directions to follow
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Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan. In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In another bowl, mix the sugar, oil, sour cream, egg, and vanilla until smooth. Gradually add the dry ingredients to the wet, then stir in the boiling water until well combined. Pour the batter into the prepared pan and bake for 30-35 minutes. Once done, let it cool completely.
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Make the Mousse: In a saucepan over medium heat, combine heavy cream, egg, egg yolk, and sugar, stirring until warm. Whisk in the cocoa powder, espresso powder, and salt, bringing the mixture to a gentle simmer. Remove from heat and stir in chopped dark chocolate and vanilla until smooth. Let it cool slightly before whipping the cold cream until soft peaks form, then fold it into the chocolate mixture until incorporated.
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Assembly: Once the cake is cooled, slice it in half horizontally. Place one layer back in the pan and pour half of the mousse over the top. Add the second layer and top with the remaining mousse. Chill for at least 3 hours, or until set.
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Finish with Ganache: Melt the dark chocolate in a double boiler. Stir in the heavy cream until smooth. Pour over the chilled mousse cake, allowing it to drip down the sides. Chill again until the ganache is set.
Best ways to enjoy it
Serving this cake is where the fun truly begins. Consider garnishing with fresh berries, a sprinkle of sea salt, or whipped cream for an added touch. Pair it with a scoop of vanilla ice cream for an indulgent dessert experience. It also shines when served alongside a rich espresso or a glass of red wine, enhancing those chocolate notes.
Storage and reheating tips
This Dark Chocolate Mousse Cake can be stored in the refrigerator for up to a week. To keep it fresh, ensure it’s covered well—ideally in an airtight container, or wrapped tightly in plastic wrap. If you’re looking to enjoy it later, it also freezes beautifully; just wrap slices in plastic and foil before freezing.
Helpful cooking tips
- Ensure your heavy cream is chilled for whipping – it makes all the difference in achieving those fluffy peaks!
- Don’t skip the espresso powder; it amplifies the chocolate flavor without making the dessert taste like coffee.
- When folding the whipped cream into the mousse, be gentle to maintain that airy texture.
Creative twists
If you’re feeling adventurous, consider adding a dash of peppermint extract for a festive twist or layering in some raspberry puree between the mousse and cake for a delightful tartness. For a gluten-free variation, try an almond flour substitute for the cake base.
FAQ
Q: How long does this cake take to prepare?
A: Including cooling time, expect about 4 to 5 hours for this recipe, with hands-on prep taking around 45 minutes.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be made up to two days in advance. Just keep it refrigerated until you’re ready to serve.
Q: Is there a substitution for sour cream?
A: Greek yogurt works wonderfully as a substitute if you don’t have sour cream on hand!
Q: How do I ensure my mousse sets properly?
A: So long as you let it chill and fully set, your mousse should hold beautifully. Whipping the cream to the right texture is key!
Q: Can I use a different type of chocolate?
A: Feel free to experiment with different chocolate percentages for varied sweetness; just keep in mind that milk chocolate will yield a sweeter mousse.
Dark Chocolate Mousse Cake
Ingredients
For the cake
- 1 Cup All-Purpose Flour 120g
- ½ Cup Dutch Cocoa Powder 42g
- 1 Teaspoon Fine Espresso Powder optional, but recommended
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Sea Salt
- 1 Cup Granulated White Sugar 200g
- 1/3 Cup + 1 Tablespoon Neutral Oil (avocado, vegetable, canola) 80g
- ⅓ Cup Full-Fat Sour Cream (room temperature) 76g
- 1 Whole Large Egg (room temperature)
- 1 Teaspoon Pure Vanilla Extract
- ½ Cup Boiling Water
For the mousse
- 1 ½ Cups Heavy Cream
- 1 Whole Large Egg
- 1 Large Egg Yolk
- ⅓ Cup White Granulated Sugar 67g
- ¼ Cup Dutch Cocoa Powder 21g
- 1 Teaspoon Fine Espresso Powder
- 1/8 Teaspoon Fine Sea Salt
- 6 Ounces Dark Chocolate 170g
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Heavy Cream (to be whipped) (cold) 227g
For the ganache
- 5 Ounces Dark Chocolate (60% to 70% chocolate) 141g
- ⅔ Cup Heavy Cream 151g
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, oil, sour cream, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet, then stir in the boiling water until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Once done, let it cool completely.
Make the Mousse
- In a saucepan over medium heat, combine heavy cream, egg, egg yolk, and sugar, stirring until warm.
- Whisk in the cocoa powder, espresso powder, and salt, bringing the mixture to a gentle simmer.
- Remove from heat and stir in chopped dark chocolate and vanilla until smooth.
- Let it cool slightly before whipping the cold cream until soft peaks form, then fold it into the chocolate mixture until incorporated.
Assembly
- Once the cake is cooled, slice it in half horizontally.
- Place one layer back in the pan and pour half of the mousse over the top.
- Add the second layer and top with the remaining mousse.
- Chill for at least 3 hours, or until set.
Finish with Ganache
- Melt the dark chocolate in a double boiler.
- Stir in the heavy cream until smooth.
- Pour over the chilled mousse cake, allowing it to drip down the sides.
- Chill again until the ganache is set.
