Mousse cake is a smooth, chocolatey dessert that melts in your mouth with every bite. It’s elegant enough for celebrations but easy enough to make at home. Whether you’re marking a special event or just treating yourself, this cake is always a delicious choice.
Why We Love This Mousse Cake Recipe
This mousse cake encapsulates the essence of dessert perfection. Here are a few reasons why this recipe stands out:
Simplicity: The ingredients are easy to find and the instructions are simple to follow. You don’t need to be an accomplished baker to create this showstopping dessert.
Richness and Elegance: With the intense flavor of cocoa and silky chocolate, this cake feels indulgent without being overly complicated.
Visual Appeal: The glossy mousse on top of a deep, dark brownie makes the cake look like it belongs in a fancy bakery.
Versatility: This classic chocolate recipe can be adapted to suit your personal tastes or dietary needs.
Perfect for Any Event: Whether for a wedding, birthday, or a casual family get-together, this cake fits the bill for any occasion.
Making mousse cake not only satisfies your sweet cravings but also leaves a lasting impression on your guests, ensuring that it becomes a regularly requested dessert at your gatherings.
Ingredients for Mousse Cake
To create this rich and fluffy mousse cake, gather the following ingredients:
- 8 tablespoons (120 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3/4 cup (84 grams) cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 cups (480 mL) cold heavy whipping cream
- 1 teaspoon vanilla extract
- 6 ounces chopped semisweet chocolate (about 1 cup, not chocolate chips)
These ingredients perfectly combine to create the ultimate mousse cake that is silky, decadent, and absolutely irresistible.
How to Make Mousse Cake
Making a delicious mousse cake may seem intimidating, but with these easy-to-follow directions, you’ll find that the process is quite straightforward.
Start by preheating your oven to 325°F (163°C). Grease a 9-inch round springform pan with cooking spray to make sure your cake can be removed easily after baking.
Next, dice the unsalted butter into small equal pieces. In a microwave-safe bowl, combine the diced butter with the granulated sugar and cocoa powder. Place this bowl in the microwave and heat for 30 seconds. Stir the mixture and microwave it again for another 30 seconds.
Once heated, stir in the salt and vanilla extract. Allow the mixture to cool slightly before adding your eggs. Beat the eggs into the chocolate mixture until well combined. Then, sprinkle the all-purpose flour on top and stir vigorously for about 50 strokes. This ensures that the flour is fully incorporated and the batter is smooth.
Pour the batter into your prepared springform pan and bake in your preheated oven for about 29 to 32 minutes. You’re looking for the cake to be set yet slightly gooey in the center. Once baked, remove it from the oven and let it cool completely while you make the mousse.
For the mousse, start by beating the two large eggs with the additional 1/4 cup of granulated sugar until the mixture is pale in color. This process should take about 3-4 minutes. Slowly mix in half of the cold heavy whipping cream, and transfer this mixture to a saucepan. Cook over medium heat while stirring consistently until it slightly thickens.
After about 3-4 minutes, remove the saucepan from the heat. Add the chopped semisweet chocolate and whisk until the chocolate is completely melted and the mixture is smooth. Let this sit in the refrigerator to cool for about an hour.
While your mousse cools, take the remaining heavy whipping cream and beat it until soft peaks form. Fold the chocolate mixture gently into the whipped cream until well combined. This folding technique will help retain that airy texture that is essential for mousse.
Finally, pour the chocolate mousse over the cooled brownie base in the springform pan. Smooth the top with a spatula for an even finish. Place the cake in the refrigerator for at least an hour before serving. This will allow the mousse to set properly.
How to Serve Mousse Cake
Now that your mousse cake has set beautifully, it’s time to serve this delightful dessert. When you’re ready, carefully remove the springform pan and transfer the mousse cake to a serving dish. You can leave it as is for a rustic look, or dress it up with some garnishes for an elegant presentation.
Consider adding a sprinkle of cocoa powder or chocolate shavings on top. Fresh berries can also complement the richness, giving a splash of color and a fresh taste that balances the chocolate beautifully.
When slicing the cake, use a warm knife for clean cuts. This technique will ensure that you don’t disrupt the mousse layer too much, giving you polished slices for your guests. Serve each slice chilled, perhaps with a dollop of freshly whipped cream or even a scoop of vanilla ice cream on the side. This adds a delightful creaminess and contrast to the fudgy base and light mousse.
Expert Tips for Mousse Cake
To ensure your mousse cake turns out perfectly, here are some expert tips to keep in mind:
- Choose Quality Chocolate: Since chocolate is a key ingredient, opt for high-quality semisweet chocolate. This will enhance the flavors and the overall satisfaction of your dessert.
- Don’t Overmix: When you fold the chocolate mixture into the whipped cream, do this gently to maintain the light and airy texture of the mousse.
- Use Cold Ingredients: For the best results, make sure your heavy whipping cream is very cold before whipping. This helps achieve the desired volume and texture in your mousse.
- Chill Thoroughly: Allow ample time for the mousse to set in the fridge. If you’re in a hurry, it may be tempting to serve it early, but patience results in a better consistency.
- Experiment with Presentation: While the cake is stunning on its own, feel free to personalize it with fruit or drizzles of chocolate or caramel for added flair.
Following these tips can elevate your mousse cake, turning it into a showstopper that your family and friends will be talking about long after the last slice has been devoured.
How to Store Mousse Cake
If you have any leftovers (which is seldom the case!), storing your mousse cake properly will ensure it stays fresh. To do this, first, make sure the cake is fully chilled and set. Cover the cake loosely with plastic wrap to avoid condensation but avoid pressing directly against the mousse layer.
You can store the mousse cake in the refrigerator for up to 3 days. If you want to store it longer, consider freezing. Wrap the carefully sliced pieces in plastic wrap and place them in an airtight container. They can be safely stored in the freezer for up to a month. When you’re ready to enjoy, simply transfer the pieces to the fridge to thaw overnight.
Variations of Mousse Cake
While the classic chocolate mousse cake is absolutely irresistible, you might want to mix things up a bit. Here are a few tasty variations to consider:
- Fruit Mousse Cake: Replace chocolate with pureed berries, like strawberries or raspberries, for a fruity twist. This is great for those who prefer lighter, fruity flavors.
- Nutty Addition: Incorporate ground nuts like almonds or hazelnuts into the brownie layer for added texture and flavor.
- Flavor Infusions: Experiment with different extracts, such as almond or orange, to augment the flavor profile of your mousse.
- Layered Mousse Cake: Create additional layers by alternating between different flavored mousses, such as chocolate, vanilla, and caramel.
- Vegan Option: You can substitute eggs with aquafaba (the liquid from a can of chickpeas) for the mousse layer, and use a dairy-free chocolate and cream for a completely plant-based version.
Experimenting with variations can lead to delightful discoveries, so don’t be afraid to get creative in the kitchen.
Frequently Asked Questions
What makes a mousse cake different from regular cake?
Mousse cake is distinguished by its light and airy texture. The mousse component provides a creamy, rich flavor, while traditional cakes often have a denser, fluffier texture.
How long does it take to make mousse cake?
The total time for preparing and chilling the mousse cake can take approximately 3 to 4 hours, including baking and cooling times. However, much of this is hands-off time while you await cooling and setting.
Can I make mousse cake ahead of time?
Absolutely! Mousse cake can be made a day in advance. This actually allows the flavors to meld together beautifully, resulting in an even more delicious dessert.
What can I serve with mousse cake?
Mousse cake pairs beautifully with a variety of accompaniments, including fresh fruit, whipped cream, or even a scoop of ice cream. These additions enhance the overall experience of enjoying this decadent dish.
Mousse Cake
Ingredients
For the brownie base
- 8 tablespoons unsalted butter Diced into small equal pieces
- 1 cup granulated sugar Plus an additional 1/4 cup for the mousse
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
For the mousse
- 2 cups cold heavy whipping cream
- 6 ounces chopped semisweet chocolate About 1 cup, not chocolate chips
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch round springform pan with cooking spray.
- In a microwave-safe bowl, combine diced butter, 1 cup of granulated sugar, and cocoa powder. Microwave for 30 seconds, stir, then microwave for another 30 seconds.
- Stir in salt and 1 teaspoon of vanilla extract. Allow the mixture to cool slightly before adding the eggs.
- Beat in the eggs until well combined, then sprinkle the all-purpose flour on top and stir vigorously for about 50 strokes.
Baking the Brownie Base
- Pour the brownie batter into the prepared springform pan. Bake in the preheated oven for about 29 to 32 minutes until set yet slightly gooey in the center. Allow it to cool completely.
Making the Mousse
- Beat 2 large eggs with the additional 1/4 cup sugar until pale, about 3-4 minutes.
- Mix in half of the cold heavy whipping cream and transfer to a saucepan. Cook over medium heat while stirring until slightly thickened, about 3-4 minutes.
- Remove from heat, add chopped chocolate, and whisk until smooth. Cool in the refrigerator for about an hour.
- Beat remaining heavy whipping cream until soft peaks form, then gently fold in the cooled chocolate mixture.
Assembling the Cake
- Pour the chocolate mousse over the cooled brownie base in the springform pan and smooth the top.
- Refrigerate for at least an hour to allow the mousse to set before serving.
Serving
- Carefully remove the springform pan, transfer the mousse cake to a serving dish, and garnish with cocoa powder, chocolate shavings, or fresh berries.
- Use a warm knife for clean slices and serve chilled, optionally with whipped cream or vanilla ice cream.