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Chocolate Mousse Cake

Chocolate Mousse Cake
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Indulge in the rich and creamy delight of Chocolate Mousse Cake, featuring a moist chocolate cake base, luscious chocolate mousse, and a silky ganache topping.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup (120 ml) hot coffee or hot water
  • 1 1/2 cups (360 ml) heavy whipping cream
  • 1 1/2 cups (255 g) semi-sweet or dark chocolate chips
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract (for mousse)
  • 1/2 cup (120 ml) heavy cream (for ganache)
  • 1/2 cup (85 g) semi-sweet or dark chocolate chips (for ganache)
  • 1 tablespoon butter (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (2 minutes).
  4. Mix in eggs one at a time, followed by vanilla extract.
  5. Alternately mix in flour mixture and buttermilk, then stir in hot coffee/water until smooth.
  6. Pour batter into the pan and bake for 20-25 minutes. Cool completely.
  7. In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
  8. Remove from heat and stir in vanilla extract. Let cool slightly.
  9. In a separate bowl, whip heavy cream until soft peaks form.
  10. Gently fold the whipped cream into the chocolate mixture until smooth.
  11. Spread the chocolate mousse evenly over the cooled cake layer.
  12. Refrigerate for 1-2 hours to set.
  13. Heat heavy cream until warm (not boiling), then pour over chocolate chips.
  14. Let sit for 1 minute, then stir until smooth. Add butter for a glossy finish.
  15. Let the ganache cool slightly, then pour over the mousse layer.
  16. Refrigerate for at least 3 hours (or overnight) before slicing.
  17. Serve chilled with whipped cream, chocolate shavings, or berries.

Notes

  • Ensure all ingredients are at room temperature before starting.
  • The cake can be made a day in advance and stored in the refrigerator.
  • For a stronger coffee flavor, adjust the amount of hot coffee.

Nutrition

Find it online: https://www.spiritsdrink.com/chocolate-mousse-cake-decadent-recipe-delight/