Description
This decadent Chocolate Mousse Cake features a tender chocolate base topped with a rich and airy chocolate mousse, finished with a smooth, glossy ganache. Perfectly layered and chilled to set, this cake is an indulgent dessert for chocolate lovers, combining a soft cake, creamy mousse, and silky ganache for a luxurious treat.
Ingredients
Scale
Cake Base
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Chocolate Mousse
- 8 oz semi-sweet chocolate, chopped
- 1 ½ cups heavy cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Ganache
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to ensure easy release. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to combine and remove lumps. In a separate bowl, whisk the eggs and granulated sugar until the mixture is light and fluffy, which gives the cake a good structure. Add the melted unsalted butter and vanilla extract, mixing gently. Fold in the dry ingredients carefully to keep the batter light. Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make the Chocolate Mousse: Begin by blooming the gelatin: sprinkle the gelatin over 1 tablespoon of water in a small bowl and let it sit for 5 minutes until it softens. Melt 8 oz of chopped semi-sweet chocolate together with ½ cup of heavy cream using a double boiler or microwave in short bursts, stirring frequently until completely smooth. Allow the chocolate mixture to cool slightly so it doesn’t curdle the cream. Warm the gelatin mixture in the microwave just enough to dissolve it fully, then stir into the melted chocolate. In a separate bowl, whip the remaining 1 cup of heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture to create a light and airy mousse. Spread this mousse evenly over the cooled cake base. Refrigerate for 2 hours or until the mousse is fully set.
- Make the Ganache: Heat the remaining ½ cup of heavy cream in a saucepan just until it begins to simmer—do not boil. Immediately remove from heat and pour the hot cream over the 4 oz of finely chopped semi-sweet chocolate. Let sit for a minute to soften the chocolate, then stir until the ganache is smooth, shiny, and slightly thickened but still pourable. Allow the ganache to cool slightly if needed.
- Assemble the Cake: Pour the ganache evenly over the set mousse layer, smoothing the top carefully with a spatula. Refrigerate the cake for another hour to allow the ganache to set firmly. Before serving, run a warm knife around the edge of the springform pan to loosen the cake, then gently release the sides. Slice the cake with a sharp knife and serve chilled for the best texture and flavor.
Notes
- Ensure the cake base is completely cool before adding mousse to avoid melting the mousse.
- Use good quality semi-sweet chocolate for the best flavor experience.
- When folding whipped cream into chocolate, do so gently to maintain a light mousse texture.
- Chilling times are important for proper set and texture; avoid rushing the refrigeration steps.
- Run a warm knife between slices for cleaner cuts and to prevent cracking of layers.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
