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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.

Ingredients

Scale

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

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