When you’re craving something truly indulgent, chocolate mousse cake is the ultimate treat that delivers. With a soft and moist chocolate cake base topped with a rich, airy mousse and finished with a delicate grating of dark chocolate, this dessert satisfies your sweet tooth in the most elegant way.
Why We Love This Chocolate Mousse Cake Recipe
This cake isn’t just a dessert; it’s an experience. You’ll love the smooth contrast between the dense, moist cake and the fluffy mousse. The deep chocolate flavor is intensified with a hint of coffee, bringing out the richness without overpowering the palate. It’s also a visually stunning dessert, with two distinct layers and chocolate shavings that add that perfect finishing touch. What makes it even better? It’s completely made from scratch using everyday ingredients you likely already have in your kitchen.
Ingredients about Chocolate Mousse Cake
This cake is made in two parts: the cake base and the chocolate mousse topping. Each layer adds to the final result in taste and texture.
For the chocolate cake:
- 1 cup flour (150g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup cocoa powder (25g)
- 2/3 cup sugar (150g)
- 1 tsp instant coffee
- 1/3 cup boiling water (85ml)
- 70g butter, melted
- 1 tsp vanilla essence
- 1 egg
- 1/3 cup milk (85ml)
For the chocolate mousse:
- 1 tsp gelatine (powder)
- 2 cups fresh cream (500ml)
- 1/2 cup sugar (110g)
- 250g quality chocolate (save 50g for topping)
How to Make Chocolate Mousse Cake Directions
Start by preparing your baking equipment. Preheat your oven to 180°C using the fan bake setting and line a 23cm springform cake tin with parchment paper to prevent sticking.
Step 1: Make the chocolate cake base In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. This step helps keep your cake light and lump-free. In a small cup, dissolve the instant coffee in boiling water. Add the coffee mixture, melted butter, sugar, vanilla, egg, and milk to the bowl of dry ingredients. Use a whisk or hand mixer to combine everything until you get a smooth, lump-free batter.
Pour the batter into the prepared cake tin. Spread it out evenly with a spatula. Bake for 25 to 30 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Let the cake cool completely in the tin. This part is crucial—a warm base will melt your mousse and ruin the layers.
Step 2: Prepare the chocolate mousse In a small bowl, combine the gelatine with 2 tablespoons of cold water. Let it sit for 5 minutes so it can bloom. Meanwhile, heat 1/3 cup of cream in a saucepan over low heat. Add the sugar and stir until it fully dissolves. Once the sugar is melted, add the bloomed gelatine and stir it into the warm cream.
Break 200g of the chocolate into small pieces and add them to the saucepan. Whisk constantly over low heat until the chocolate melts and becomes smooth. Remove the saucepan from heat and allow the mixture to cool slightly.
In a separate mixing bowl, whip the remaining 1 2/3 cups of cream until soft peaks form. Stir a quarter of this whipped cream into the slightly cooled chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream using a spatula. This step ensures your mousse stays light and airy.
Pour the mousse over the cooled chocolate cake base while it’s still in the springform tin. Use a spatula to smooth out the top. Grate the remaining 50g of chocolate over the mousse for decoration.
Refrigerate the cake in the tin for at least 4 hours or overnight. This allows the mousse to firm up perfectly. When ready to serve, carefully remove the sides of the tin and transfer the cake to a serving plate. Slice and serve chilled.
How to Serve Chocolate Mousse Cake
Serve your chocolate mousse cake chilled for the best texture and flavor. The mousse should be firm but creamy, and the cake should be soft with just enough structure to hold the layers together. Use a sharp knife dipped in hot water for clean slices. This dessert pairs beautifully with a cup of black coffee or a glass of cold milk. You can also garnish each slice with a dollop of whipped cream or a few fresh berries to add color and balance the richness of the chocolate. Whether you’re serving it at a casual family dinner or a more formal gathering, it always looks and tastes impressive.
Expert Tips: Chocolate Mousse Cake
- Choose quality chocolate: Go for a bar with at least 50% cocoa. The flavor makes a huge difference in the final mousse.
- Bloom gelatine properly: Don’t skip this step. Proper blooming ensures your mousse sets correctly.
- Cool everything completely: Never add mousse to a warm cake. It will melt and not hold its shape.
- Use cold cream for whipping: Cold cream whips faster and gives better volume. Chill your bowl too for the best results.
- Grate the chocolate last: Grating just before topping keeps the chocolate curls looking fresh and decorative.
How to Store Chocolate Mousse Cake
Keep your chocolate mousse cake in the refrigerator at all times. Store it in the springform tin or transfer it to an airtight container. It will stay fresh for up to 3 days. If you want to prepare it in advance, you can make the cake base a day ahead and store it covered at room temperature. Then make the mousse and assemble it the next day. Freezing is not recommended for mousse, as the texture may change after thawing.
Variation of Chocolate Mousse Cake
If you’re feeling creative, there are a few simple variations you can try. For a richer flavor, swap the milk in the cake for buttermilk. You can also add a teaspoon of orange zest to the mousse for a citrus twist that pairs beautifully with dark chocolate. If you prefer a nutty crunch, sprinkle chopped hazelnuts or almonds between the cake and mousse layers before chilling. For a lighter version, you could replace half the cream in the mousse with Greek yogurt. And if you’re making it for a festive occasion, consider adding a drizzle of melted chocolate or a dusting of cocoa powder on top before serving.
FAQ: Chocolate Mousse Cake
Can I use milk chocolate instead of dark chocolate? Yes, but keep in mind that milk chocolate is sweeter and has less cocoa, so the mousse may be less rich.
Is it necessary to use gelatine in the mousse? Yes, gelatine helps the mousse set properly. Without it, the mousse might not hold its shape.
Can I make this cake ahead of time? Absolutely. It’s actually better when made ahead since it needs to chill for several hours.
What type of cream should I use? Use heavy cream or whipping cream with at least 35% fat content for best results.
How do I know when the mousse is set? It should be firm to the touch and not jiggle when you move the cake.
Can I use a different size cake pan? You can, but the layer thickness will change. Stick to a 23cm springform pan for best results.
Can I make it without coffee? Yes, but the coffee enhances the chocolate flavor. It doesn’t taste like coffee, so you won’t notice it much.
How do I keep the mousse from collapsing? Be gentle when folding in the whipped cream and make sure the base is fully cooled.
Chocolate Mousse Cake
Equipment
- 23cm Springform Cake Tin
- Mixing Bowls:
- Saucepan
- Whisk
Ingredients
- 1 cup flour (150g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cocoa powder (25g)
- 2/3 cup sugar (150g)
- 1 teaspoon instant coffee
- 1/3 cup boiling water (85ml)
- 70 grams butter melted
- 1 teaspoon vanilla essence
- 1 large egg
- 1/3 cup milk (85ml)
- 1 teaspoon gelatine powder
- 2 cups fresh cream (500ml)
- 1/2 cup sugar (110g)
- 250 grams quality chocolate save 50g for topping
Instructions
- Preheat oven to 180°C (fan bake). Line a 23cm springform tin with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. In a cup, dissolve instant coffee in boiling water.
- Add the coffee mixture, melted butter, sugar, vanilla, egg, and milk to the dry ingredients. Mix until smooth.
- Pour batter into the prepared tin and bake for 25-30 minutes. Cool completely in the tin.
- In a small bowl, combine gelatine with 2 tablespoons cold water and let bloom for 5 minutes. Heat 1/3 cup of cream with sugar until dissolved. Add bloomed gelatine.
- Add 200g chocolate to the saucepan and whisk until melted. Allow to cool slightly.
- In a separate bowl, whip the remaining cream until soft peaks form. Fold a quarter into the chocolate mixture, then gently fold in the rest.
- Pour the mousse over the cooled cake base and smooth the top. Grate the remaining chocolate over the mousse.
- Refrigerate for at least 4 hours or overnight. Carefully remove from the tin and serve chilled.
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