Description
This Chocolate Mousse Cake is rich, creamy, and indulgent! It features a fudgy chocolate cake base, a smooth and airy chocolate mousse layer, and a glossy chocolate ganache topping. Perfect for special occasions or when you’re craving a decadent dessert!
Ingredients
Units
Scale
For the Cake Layer:
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot coffee (or hot water)
For the Chocolate Mousse:
- 1 1/2 cups (360ml) heavy whipping cream
- 8 oz (225g) semisweet chocolate, chopped
- 2 tbsp (30g) unsalted butter
- 1 tsp vanilla extract
- 2 tbsp (30g) powdered sugar
For the Chocolate Ganache:
- 1/2 cup (120ml) heavy whipping cream
- 4 oz (113g) semisweet chocolate, chopped
Instructions
Make the Cake Layer:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter and sugar until combined. Add eggs and vanilla, whisking until smooth.
- Mix in buttermilk, then gradually add dry ingredients. Stir until just combined.
- Pour in hot coffee and mix until smooth. Batter will be thin.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cake cool completely in the pan.
Make the Chocolate Mousse:
- Melt chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Let cool slightly.
- In a separate bowl, whip heavy cream, vanilla, and powdered sugar until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream until fully combined.
- Spread the mousse evenly over the cooled cake layer. Refrigerate for 1 hour to set.
Make the Ganache & Assemble:
- Heat heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the mousse layer and spread evenly.
- Chill the cake for at least 4 hours (or overnight) before serving.
Notes
- For an extra fancy touch, top with chocolate shavings, berries, or whipped cream.
- Use high-quality chocolate for the best flavor.
- Cake keeps well in the fridge for 3-4 days.