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Chocolate Mousse Cake Recipe

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4.3 from 10 reviews

This decadent Chocolate Mousse Cake features rich layers of moist chocolate cake combined with smooth, creamy chocolate mousse and finished with a luscious chocolate whipped cream frosting. Ideal for special occasions or indulgent treat, this elegant dessert combines classic chocolate flavors with a light, airy texture, creating an irresistible cake that serves 12.

Ingredients

Cake

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Chocolate Mousse

  • 4 large egg yolks
  • 1/4 cup (52g) sugar
  • 1 3/4 cup (420ml) heavy whipping cream, divided
  • 1 1/4 cups (227g) semi sweet chocolate chips
  • 3/4 cup (86g) powdered sugar

Chocolate Whipped Cream Frosting

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 3/4 cup (68g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract

Decoration

  • Chocolate Sprinkles

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (176°C). Spray three 8-inch cake pans with non-stick baking spray and line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to mix thoroughly and set aside.
  3. Mix Wet Ingredients: In a medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until combined.
  4. Combine Wet and Dry Ingredients: Slowly add the wet mixture into the dry ingredients and beat until smooth. Gradually pour in the hot water while mixing on low speed to achieve a thin batter. Scrape down the sides to ensure uniform blending.
  5. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cool for 2-3 minutes before transferring the cakes onto a wire rack to cool completely.
  6. Prepare Chocolate Mousse Base: In a double boiler or a metal bowl over simmering water, whisk together the egg yolks, sugar, and 1/2 cup (120ml) of heavy whipping cream. Keep whisking constantly until the mixture thickens, lightens in color, gains volume, and reaches 160°F (71°C), about 7-10 minutes. Remove from heat.
  7. Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl and melt in short intervals of 10-15 seconds, stirring between each until smooth. Alternatively, melt over the double boiler.
  8. Combine Chocolate and Egg Mixture: Whisk the melted chocolate into the warm egg yolk mixture until fully incorporated. Allow this to cool to room temperature.
  9. Whip Cream for Mousse: In a mixer, whip the remaining 1 1/4 cups (300ml) heavy cream with powdered sugar until stiff peaks form.
  10. Fold Mousse Together: Gently fold about 1/4 of the whipped cream into the chocolate mixture to lighten it. Then fold back about 1/4 of the chocolate mixture into the whipped cream. Finally, carefully fold the remaining chocolate mixture into the whipped cream until fully combined and smooth.
  11. Level Cake Layers: Using a serrated knife, level the tops of the cooled cakes for even layering.
  12. Assemble Cake: In an 8×3 inch springform cake pan or lined cake pan with parchment and a cake circle, place the first cake layer. Spread half of the chocolate mousse evenly over it. Add the second cake layer, then spread the remaining mousse. Top with the final cake layer. Chill the assembled cake in the refrigerator for 4-5 hours until mousse is firm.
  13. Prepare Chocolate Whipped Cream Frosting: In a large bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
  14. Finish Cake: Remove cake from pan or collar. Frost the outside of the cake with the chocolate whipped cream. Pipe decorative swirls around the top edge of the cake.
  15. Decorate: Sprinkle chocolate sprinkles over the top of the frosted cake for a finishing touch.
  16. Chill and Serve: Refrigerate the cake until ready to serve. This cake is best kept well-covered in the fridge and can be enjoyed within 3-4 days for optimal freshness.

Notes

  • Be careful to not overheat the egg mixture to avoid scrambling; maintain temperature below boiling.
  • Use room temperature eggs and milk for best batter consistency.
  • The cake layers can be made a day ahead and stored wrapped in plastic wrap to save time.
  • Ensure heavy cream is very cold before whipping for best volume.
  • Use a springform pan or cake collar for easier removal and clean edges.
  • Chocolate sprinkles add a fun texture and appearance but can be omitted if desired.

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