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Decadent Chocolate Mousse Cake Recipe

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3.9 from 5 reviews

This rich and decadent Chocolate Mousse Cake combines a moist cocoa-flavored cake base with a smooth, airy chocolate mousse topping. Baked to perfection and chilled for hours, this dessert offers a perfect balance of bitterness from bittersweet chocolate and sweetness from milk chocolate, making it ideal for chocolate lovers seeking an elegant yet approachable treat.

Ingredients

Cake

  • ⅔ cup (95g) all-purpose flour
  • ⅓ cup (28g) cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup (150g) granulated sugar
  • ¼ tsp salt
  • ¼ cup (60ml) sunflower oil
  • 1 large egg, lightly beaten
  • ¼ cup (60ml) full fat sour cream
  • ⅓ cup (80ml) warm milk
  • 1 tsp (5ml) pure vanilla extract

Mousse

  • 5 oz (142g) bittersweet chocolate (70% cocoa), finely chopped
  • 2 oz (56g) milk chocolate, finely chopped
  • ⅔ cup (150ml) whole milk
  • 3 large egg yolks
  • ⅓ cup (65g) granulated sugar
  • pinch of salt
  • 1 ¼ cups (300ml) cold heavy 35% whipping cream

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on each side for easy cake removal after baking.
  2. Mix dry cake ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda into a medium bowl. Add the granulated sugar and salt, then whisk until well combined and evenly blended.
  3. Combine wet and dry ingredients: Make a well in the center of the dry ingredients. Add sunflower oil, lightly beaten egg, full-fat sour cream, warm milk, and vanilla extract to the well. Slowly whisk everything together until the batter is smooth and homogenous.
  4. Bake the cake: Spread the batter evenly into the prepared pan using a small offset spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let it cool completely in the pan. Trim the top if necessary to level the surface, though typically it bakes flat.
  5. Prepare the chocolate: Place the finely chopped bittersweet and milk chocolates in a medium heatproof bowl and set aside.
  6. Heat the milk: Warm the whole milk in a microwave-safe jug until steaming (about 10 minutes in the microwave) or heat gently in a covered saucepan, ensuring minimal evaporation.
  7. Make the custard base: In a 1-quart stainless steel saucepan, whisk the egg yolks and granulated sugar until smooth. Gradually pour in the warm milk while whisking continuously. Place the saucepan on medium-low heat and stir constantly with a rubber spatula or wooden spoon for 5-7 minutes until the mixture thickens and coats the back of a spoon like thick cream.
  8. Combine custard and chocolate: Immediately pour the hot custard over the chopped chocolate. Add a pinch of salt and stir until completely melted and smooth. If the mixture cools too much and the chocolate does not fully melt, gently warm it for 20-30 seconds on low power in the microwave. Let the chocolate custard cool for 10-15 minutes until no longer hot.
  9. Whip the cream: Using an electric hand mixer, whip the cold heavy cream in a medium bowl to medium peaks (the cream slightly curls when you lift the beaters). Take one-third of the whipped cream and fold it into the chocolate custard to lighten the mixture. Then gently fold in the remaining cream in two additions, being careful to maintain the airiness.
  10. Assemble and chill: Pour the chocolate mousse over the cooled cake still in the pan. Spread evenly with a small offset spatula. Refrigerate for at least 4 hours to allow the mousse to set.
  11. Serve: To serve, use a small offset spatula to loosen the cake edges from the pan where there is no parchment paper. Lift the cake out using the parchment overhang. Dust the top with cocoa powder before slicing and serving.

Notes

  • Use good quality bittersweet and milk chocolate for the best flavor and texture.
  • Be sure to whip the cream to medium peaks, not stiff peaks, to achieve smooth mousse texture.
  • Folding technique is crucial for maintaining the mousse’s light and airy consistency; fold gently to avoid deflating the whipped cream.
  • Allow the mousse cake to chill for at least 4 hours or overnight for best flavor development and setting.
  • You can line the pan with parchment paper with overhang to make cake removal easier and prevent damage.

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