Description
Chocolate Mousse Cake is a rich and elegant layered dessert featuring a moist chocolate cake base topped with silky, airy chocolate mousse. This no-frosting showstopper is perfect for holidays, dinner parties, or celebrations, delivering deep chocolate flavor with light, creamy texture—easy to make, and even easier to impress.
Ingredients
- For the cake base:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vanilla extract
- Milk
- Butter or oil
- For the chocolate mousse:
- Semi-sweet or dark chocolate, chopped
- Heavy cream (divided)
- Powdered sugar
- Vanilla extract
- Optional: Gelatin for firmer set
- Optional: Espresso powder to enhance chocolate flavor
- For topping (optional):
- Cocoa powder or chocolate shavings
- Whipped cream
- Fresh berries
Instructions
-
Preheat oven to 350°F (175°C). Line a springform pan with parchment and grease the sides.
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In a bowl, whisk flour, cocoa powder, baking powder, and salt.
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In a separate bowl, beat eggs, sugar, milk, vanilla, and melted butter or oil. Combine wet and dry ingredients until smooth.
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Pour into pan and bake 20–25 minutes or until a toothpick comes out clean. Let cool completely.
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For mousse, melt chocolate with half of the cream. Stir until smooth and cool slightly.
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In a bowl, whip remaining cream with powdered sugar and vanilla until soft peaks form.
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Gently fold whipped cream into the chocolate mixture. If using gelatin, dissolve and add before folding.
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Spread mousse over cooled cake. Smooth top and refrigerate for 4+ hours until firm.
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Before serving, dust with cocoa powder and garnish with whipped cream or berries if desired.
Notes
- Use milk or white chocolate for a sweeter version.
- Add chopped nuts or a nut butter layer for texture.
- A dash of liqueur or cinnamon adds a unique twist.
- Make individual mousse cakes in cups for elegant plating.
- Best made the night before for easier slicing and deeper flavor.
