Introduction

Prepare yourself for the ultimate chocolate mousse cake experience! This show-stopping dessert features three layers of pure indulgence: a moist chocolate cake, a light and airy chocolate mousse, and a rich chocolate ganache. This chocolate mousse cake recipe provides easy-to-follow steps, so you can confidently create a decadent dessert for any special occasion.

Why You’ll Love This Chocolate Mousse Cake

The chocolate mousse cake delivers a rich, intense chocolate flavor in every bite.
It has a luxurious, melt-in-mouth texture that’s simply irresistible.
Its impressive presentation makes it perfect for birthdays, holidays, or any special event.
The chocolate mousse cake achieves the perfect balance of sweetness and satisfying chocolate depth.
The included step-by-step guidance guarantees baking success, even for beginners.

Ingredients

For the Chocolate Cake:
3/4 cup (95g) all-purpose flour (or gf baking flour)
2 tbsp cornstarch
1/4 cup (25g) dutch process cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup (100g) fine granulated sugar
1/2 cup (105g) dark brown sugar, packed
1/2 cup (112g) vegetable or olive oil
2 large eggs
1 tsp vanilla extract
1/2 cup (120g) sour cream
1/2 cup (120g) hot coffee

For the Chocolate Cake Soak:
1/2 cup (120g) hot coffee
1 tbsp dutch process cocoa powder

For the Chocolate Mousse:
7 oz 70% dark chocolate, chopped
7 oz milk chocolate, chopped
3 large eggs, separated
3 tbsp water
1 1/2 tsp unflavored gelatin
1 3/4 cup heavy cream, divided
1/2 tsp cream of tartar
1/4 cup (50g) fine granulated sugar

For the Chocolate Ganache:
6 oz 70% dark chocolate, chopped
3/4 cup (180g) heavy cream

Notes & Substitutions

Dutch-process cocoa offers a smoother, less acidic flavor in the chocolate mousse cake; you can use regular cocoa powder, but the taste will be slightly different. According to Sally’s Baking Addiction, Dutch-process cocoa is neutral and doesn’t react with baking soda, making it ideal for certain recipes. For the best flavor, use good quality dark and milk chocolate. Using high-quality chocolate can enhance the texture, moisture retention, and overall flavor depth of your desserts, as highlighted by Hill Country Chocolate, a chocolate and confectionary expert. If you don’t want to use coffee, you can substitute with decaf or even hot water. To make a gluten-free version, use your favorite gluten-free flour blend. Dark brown sugar adds moisture, but light brown sugar works, too.

Equipment

You’ll need these essential baking tools to create this decadent chocolate mousse cake:

9-inch springform pan.
Cake leveler or large knife.
Cake collar (acetate or parchment paper).
Hand or stand mixer with whisk attachment.

Instructions

For the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease the inside of a 9-inch springform pan. For extra security, line the bottom with parchment paper, securing it with the springform ring.
In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
Whisk in the eggs and vanilla extract, followed by the sour cream.
Add the dry ingredients to the wet ingredients and mix until halfway combined. Then, pour in the hot coffee and mix until smooth. The batter will be thin.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cake to cool completely, either at room temperature or in the refrigerator.
Once cooled, remove the ring from the pan and clean it. Level off the top of the cake using a cake leveler or a large knife.
Place the clean ring back on the pan with the cake still inside. Line the pan with a long sheet of acetate (AKA a cake collar), sliding it down between the cake and the sides of the pan.

For the Chocolate Cake Soak

Stir together the hot coffee and cocoa powder.
Spoon the mixture over the cake, evenly soaking the entire surface. Set aside.

For the Chocolate Mousse

Add the chopped dark and milk chocolate to a heat-safe bowl.
Fill a saucepan with about 1/2 inch of water and place over medium heat. Then, place the heat-safe bowl on top, ensuring it does not touch the water.
Once the water is simmering, it will slowly melt the chocolate. Stir until smooth, then remove from heat. Allow the chocolate to cool slightly.
After a few minutes, whisk the egg yolks into the chocolate mixture one at a time. The chocolate will thicken significantly, but that’s okay.
Fill a tiny bowl with water and sprinkle the gelatin on top. Let it sit while you heat the cream.
Pour 3/4 cup of heavy cream into the cleaned saucepan and place it over medium-low heat. Heat just until it’s steaming but not bubbling.
By now, the gelatin should have bloomed. Scoop the gelatin into the steaming cream and whisk to melt.
Remove from heat and pour half of the cream into the chocolate and egg yolk mixture. Whisk until smooth, then whisk in the rest of the hot cream.
In a large bowl using a hand or stand mixer with the whisk attachment, add the remaining heavy cream. Whip on high speed until light and fluffy with stiff peaks.
Scoop the whipped cream into a smaller bowl and clean out the big mixing bowl and whisk. Ensure both are spotless and completely dry.
Add the egg whites and cream of tartar to that clean bowl. Whip on high speed. Once it starts to turn foamy and opaque, slowly whip in the sugar. Keep mixing on high speed until it turns white with soft peaks.
Scoop the whipped cream into the chocolate mixture and gently fold to combine. When it’s well incorporated, scoop in the meringue and repeat the process. Keep folding until the mousse is all one color with zero white streaks. The mousse should also be somewhat thin and pourable.
Pour the mousse over the chocolate cake and chill in the refrigerator for at least 4 hours but preferably overnight.

For the Chocolate Ganache

When the mousse has set, release the ring from the pan and peel back the cake collar.
Add the chopped chocolate to a medium-sized heat-safe bowl and the heavy cream to a heat-safe measuring glass.
Microwave the cream until it’s hot and bubbling. Pour the hot cream over the chocolate, ensuring the chocolate is completely submerged.
Allow the mixture to sit for about 3 minutes, then whisk to combine.
Pour the glossy ganache in the center of the cake and use a spoon or small offset spatula to spread it out towards the sides, allowing it to drip down.
Chill the cake for at least 30 minutes to allow the ganache to set. Then slice and enjoy your chocolate mousse cake!

Pro Tips for Success

For the best chocolate mousse cake, make sure all ingredients are at room temperature before starting. When folding the whipped cream and meringue into the chocolate mixture, be gentle to maintain an airy mousse.

A springform pan is essential for easy removal of the cake. Use a warm, sharp knife for clean slices. High-quality chocolate will significantly enhance the overall flavor.

Serving, Storage, and Variations

Serving Suggestions

Serve your chocolate mousse cake chilled for the most delightful texture. If deeply chilled, allow it to sit at room temperature briefly to enhance the flavors. Garnish with fresh berries or chocolate shavings for an elegant touch.

Storage Instructions

Store the chocolate mousse cake covered in the refrigerator for up to one week. For longer storage, you can freeze it. Thaw overnight in the refrigerator before serving.

Variations

Experiment with different types of chocolate, like adding a white chocolate mousse layer. Infuse the cake with espresso, orange zest, or mint extract. Get creative with toppings and decorations to personalize your creation!

Nutrition Information

Serving Size	Amount Per Serving
Calories	(To be added)
Fat	(To be added)
Protein	(To be added)
Carbohydrates	(To be added)

Frequently Asked Questions (FAQ)

Can I make this chocolate mousse cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend. Ensure the blend contains xanthan gum or a similar binder for best results.

What’s the best type of chocolate for the mousse and ganache?

Using high-quality dark and milk chocolate will significantly improve the flavor. Aim for a 70% dark chocolate for the ganache for richness.

Is it essential to use a springform pan?

Yes, a springform pan is crucial for easily releasing the cake without damaging the sides. It ensures a clean and professional presentation.

Can I prepare components of this chocolate mousse cake ahead of time?

Yes, the chocolate cake can be baked a day in advance and stored, well-wrapped, at room temperature. The mousse can also be prepared a day ahead.

Conclusion

Indulge in the extraordinary delight of this impressive chocolate mousse cake. With its layers of moist cake, airy mousse, and rich ganache, it’s sure to impress. Give this recipe a try and share your creations! We’d love to see your baking masterpieces.