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Dark Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 108 reviews

This decadent Dark Chocolate Mousse Cake features a moist chocolate cake base topped with a creamy, rich dark chocolate mousse and finished with a glossy chocolate ganache. Perfect for chocolate lovers seeking a sophisticated dessert with layers of intense chocolate flavor and a light, airy texture.

Ingredients

Scale

Chocolate Cake

  • 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
  • ⅓ 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

Chocolate Mousse

  • 1 ½ Cups (340g) Heavy Cream
  • 1 Whole Large Egg + 1 Large Yolk
  • ⅓ Cup (67g) White Granulated Sugar
  • ¼ Cup (21g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder
  • ⅛ Teaspoon Fine Sea Salt
  • 6 Ounces (170g) Dark Chocolate
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup (227g) Heavy Cream, cold (to be whipped)

Chocolate Ganache

  • 5 Ounces (141g) Dark Chocolate 60% to 70%
  • ⅔ Cup (151g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Preheat your oven to 350ºF (180ºC). Grease and line a 9-inch (23cm) springform pan with parchment paper for the chocolate cake.
  2. Combine Dry Ingredients: In a small bowl, whisk together the flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and fine sea salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, using a hand whisk, mix sugar, neutral oil, sour cream, egg, and pure vanilla extract until smooth and well combined.
  4. Mix Dry & Wet Ingredients: Sift the dry ingredients into the wet mixture, pressing any cocoa powder lumps through the sieve. Gently whisk until just combined. Then, carefully add boiling water and whisk until the batter is smooth but do not overmix.
  5. Bake Cake: Pour the batter into the prepared springform pan. Bake for 24-28 minutes, or until a toothpick inserted comes out clean. Remove from oven.
  6. Cool Cake: Let the cake cool on a wire rack for 15 minutes, then remove from the pan and allow to cool completely at room temperature or refrigerate.
  7. Prepare Chocolate Mousse Mixture: In a small saucepan off heat, whisk together heavy cream, whole egg, yolk, sugar, cocoa powder, espresso powder, and salt until smooth.
  8. Cook Mousse Base: Heat the mixture over low heat, whisking constantly until it reaches 170ºF (76ºC), which takes about 8-10 minutes.
  9. Add Chocolate & Vanilla: Remove from heat, add chopped dark chocolate and vanilla extract, whisking until smooth and fully combined.
  10. Chill Mousse Mixture: Transfer the mousse mixture to a medium bowl, cover with plastic wrap directly on the surface, and refrigerate for 1 to 1.5 hours until thick and spreadable. If it hardens too much, let it soften briefly at room temperature.
  11. Prepare Cake Pan for Mousse: Line the bottom of the springform pan with fresh parchment paper. Level the cooled cake top if needed, then place the cake back into the springform pan. Wrap the sides with acetate or lightly oiled parchment to prevent sticking.
  12. Whip Heavy Cream: After chilling the mousse mixture, whip the cold heavy cream in a large bowl using a hand mixer until firm peaks form. Be careful not to overwhip.
  13. Fold Mousse with Whipped Cream: Gently fold the thickened chocolate mousse mixture into the whipped cream in two additions until fully combined and smooth without white streaks, taking care not to overmix.
  14. Assemble & Chill Cake: Spread the prepared chocolate mousse evenly over the cake layer in the springform pan. Refrigerate the assembled cake for at least 8 hours to set.
  15. Make Chocolate Ganache: Finely chop the dark chocolate and place in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it reaches a low simmer (about 185ºF / 85ºC). Pour the hot cream over the chocolate and let stand for 4-5 minutes without stirring. Then gently stir with a spatula until smooth. If necessary, warm the bowl over simmering water to fully melt chocolate and combine.
  16. Glaze the Cake: Remove the chilled cake from the fridge and unmold it from the pan. Remove acetate or parchment. Slide cake onto a serving plate. Pour the ganache over the top and spread evenly with an offset spatula to the edges.
  17. Set Ganache & Serve: Optionally, chill the cake for another 10-15 minutes to let the ganache firm up. Slice and serve to enjoy the rich, velvety chocolate mousse cake.

Notes

  • Using espresso powder enhances the chocolate flavor but is optional.
  • Ensure all eggs and dairy are at room temperature for better mixing and texture.
  • Do not overmix the cake batter once dry and wet ingredients are combined, to keep the cake tender.
  • Avoid overwhipping the cream for mousse to prevent it turning into butter.
  • Chilling the mousse mixture is crucial to achieve the perfect spreadable texture.
  • Acetate or oiled parchment paper around the cake helps with mousse release and clean edges.
  • Ganache can be prepared ahead and kept at room temperature until use.
  • Store leftovers refrigerated and consume within 3-4 days for best freshness.

Keywords: dark chocolate mousse cake, chocolate mousse, chocolate ganache, chocolate cake, dessert, rich chocolate cake

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