Eggless Chocolate Mousse Cake Recipe

Introduction

This Eggless Chocolate Mousse Cake is a delightful treat combining a moist chocolate cake base with a rich, creamy mousse topping. Perfect for mini servings, these cakes are elegant yet simple enough for home bakers to enjoy any time.

Ingredients

• Chocolate Cake
• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream, room temperature
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/2 cup boiling water
• Chocolate Mousse
• 200 grams dark chocolate
• 1 tablespoon unsalted butter
• 1/4 cup espresso
• 1 tablespoon granulated sugar
• 1 1/2 cups heavy cream
• Chocolate Ganache
• 50 grams dark chocolate, cut into small chunks
• 1 to 2 tablespoons heavy cream
• Garnish
• 2 tablespoons chocolate shavings or sprinkles

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12 x 17 inch baking pan with parchment paper to prepare for the cake batter.
2. Step 2: In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients well.
3. Step 3: Add sour cream, canola oil, and vanilla extract to the dry mixture. Stir using a wooden spoon until the ingredients are just combined.
4. Step 4: Pour boiling water slowly into the batter while mixing gently. Continue stirring until the batter is smooth and liquidy.
5. Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes, or until the surface feels springy to the touch.
6. Step 6: Let the cake cool completely. Once cooled, use a 2-inch cookie cutter to cut out circles and place them at the bottom of mini cheesecake pans with removable bottoms.
7. Step 7: To make the mousse, set up a double boiler with simmering water. Place chocolate, butter, espresso, and sugar in a heat-resistant bowl over the water and let them melt together.
8. Step 8: Allow the melted mixture to cool to room temperature.
9. Step 9: Whip the heavy cream until stiff peaks form. Reserve one cup of whipped cream for decorating later.
10. Step 10: Fold the remaining whipped cream gently into the cooled chocolate mixture until fully combined and smooth.
11. Step 11: Pour the chocolate mousse mixture evenly over the cake circles in the mini pans. Lightly jiggle the pans to level the mousse.
12. Step 12: Chill the cakes in the refrigerator for at least two hours to set the mousse firmly.
13. Step 13: For the ganache, melt the chopped chocolate and heavy cream in the microwave in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
14. Step 14: Remove the mini cakes from the pans by gently pushing them up from the bottom. Place the cakes on serving plates.
15. Step 15: Pour the ganache over the tops of the cakes.
16. Step 16: Pipe the reserved whipped cream on top of each cake and garnish with chocolate shavings or sprinkles.

Tips & Variations

• Use espresso or strong coffee to enhance the chocolate flavor in the mousse without overwhelming it.
• For a dairy-free alternative, substitute sour cream and heavy cream with coconut cream or another non-dairy cream.
• Make sure to sift the cocoa powder to avoid lumps in the cake batter.
• If you don’t have mini cheesecake pans, you can assemble the mousse cakes in small glasses or jars for an easy no-bake presentation.

Storage

Store the eggless chocolate mousse cakes in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it may affect the texture of the mousse. When ready to serve, let the cakes rest at room temperature for about 10 minutes for the best flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can substitute espresso with strong brewed coffee. The richer flavor of espresso enhances the chocolate, but strong coffee works well too.

Is this cake suitable for guests with egg allergies?

Absolutely. This recipe contains no eggs, making it a safe and delicious option for those with egg allergies or dietary restrictions.

Eggless Chocolate Mousse Cake Recipe

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★★★★★

4.7 from 61 reviews

This Eggless Chocolate Mousse Cake is a decadent dessert featuring a moist chocolate cake base topped with rich, silky dark chocolate mousse, finished with a glossy chocolate ganache and garnished with whipped cream and chocolate shavings. Perfectly portioned into 6 mini cakes, this recipe combines simple ingredients and straightforward techniques to create an elegant treat without the use of eggs.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 5 minutes
• Yield: 6 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream, room temperature
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/2 cup boiling water

Chocolate Mousse

• 200 grams dark chocolate
• 1 tablespoon unsalted butter
• 1/4 cup espresso
• 1 tablespoon granulated sugar
• 1 1/2 cups heavy cream

Chocolate Ganache

• 50 grams dark chocolate, cut into small chunks
• 1 to 2 tablespoons heavy cream

Garnish

• 2 tablespoons chocolate shavings or sprinkles

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12 x 17-inch baking pan with parchment paper to ensure easy removal of the cake.
2. Mix Dry Ingredients: In a large bowl, combine the granulated sugar, all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt. Stir them well to distribute evenly.
3. Add Wet Ingredients: Spoon in the sour cream, then pour in the canola oil and vanilla extract. Mix gently with a wooden spoon until just combined, being careful not to overmix.
4. Incorporate Boiling Water: Gradually pour the boiling water into the batter while slowly mixing. Continue stirring until the mixture is smooth and liquidy, resulting in a thin batter.
5. Bake the Cake: Pour the batter evenly into the prepared baking pan, spreading it to the edges. Bake for 10 to 12 minutes or until the surface is springy to the touch, indicating it is baked through but still moist.
6. Cool and Cut: Allow the cake to cool completely on a wire rack. Using a 2-inch cookie cutter, cut out cake circles and place them at the bottoms of a mini cheesecake pan with removable bottoms for easy assembly.
7. Prepare Chocolate Mousse: Set up a double boiler by bringing water to a soft simmer. In a heatproof bowl, combine the dark chocolate, unsalted butter, espresso, and sugar. Let the mixture melt gently over the simmering water without stirring until smooth. Remove from heat and let cool to room temperature.
8. Whip the Cream: Whip the heavy cream until stiff peaks form. Reserve one cup of the whipped cream for topping the cakes later. Fold the remaining whipped cream gently into the cooled chocolate mixture with a spatula until well combined and smooth.
9. Assemble Mousse Layer: Pour the chocolate mousse evenly over the cake rounds in the mini pans. Tap or jiggle the pans lightly to level the surface. Refrigerate the assembled cakes for at least two hours to allow the mousse to set firmly.
10. Make Chocolate Ganache: Melt the dark chocolate and heavy cream together in the microwave using 20-second intervals on high, stirring between each until completely melted and smooth. Allow the ganache to cool slightly so it thickens but remains pourable.
11. Unmold and Decorate: Carefully push the mini cakes up from the bottoms of the pans to remove them without damage. Place them on a serving plate. Pour the ganache over the tops of the cakes evenly, allowing it to drip slightly down the sides.
12. Finish with Garnish: Pipe the reserved whipped cream on top of each cake and sprinkle with chocolate shavings or sprinkles for an elegant finish. Serve chilled for best texture and flavor.

Notes

• Ensure the sour cream is at room temperature to help the batter mix smoothly.
• Be cautious when adding boiling water; adding it slowly prevents cooking the batter prematurely.
• For espresso, you can substitute strong brewed coffee if needed.
• Use a sharp cookie cutter dipped in hot water to easily cut cake rounds without tearing.
• Keep the mousse cakes refrigerated until serving to maintain texture and flavor.
• If you don’t have a mini cheesecake pan, you can use cupcake liners or other small molds with removable bottoms.
• Chocolate ganache thickness can be adjusted by changing the ratio of chocolate to cream.

Keywords: eggless chocolate mousse cake, chocolate mousse cake, mini chocolate cakes, eggless desserts, easy chocolate mousse, chocolate mousse mini cakes