Description
This Chocolate Mousse Cake is an elegant and decadent dessert featuring a rich chocolate cake base, a silky smooth chocolate mousse layer, and a glossy ganache topping. Perfect for special occasions or when you need a serious chocolate fix!
Ingredients
Units
Scale
For the Chocolate Cake Base:
- 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
For the Chocolate Mousse Layer:
- 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 the Chocolate Ganache:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (85 g) semi-sweet or dark chocolate chips
- 1 tablespoon butter (for shine)
Instructions
1️⃣ Make the Chocolate Cake Base
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (2 minutes).
- Mix in eggs one at a time, followed by vanilla extract.
- Alternately mix in flour mixture and buttermilk, then stir in hot coffee/water until smooth.
- Pour batter into the pan and bake for 20-25 minutes. Cool completely.
2️⃣ Prepare the Chocolate Mousse
- In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until smooth.
3️⃣ Assemble the Cake
- Spread the chocolate mousse evenly over the cooled cake layer.
- Refrigerate for 1-2 hours to set.
4️⃣ Make the Ganache Topping
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 1 minute, then stir until smooth. Add butter for a glossy finish.
- Let the ganache cool slightly, then pour over the mousse layer.
5️⃣ Chill & Serve
- Refrigerate for at least 3 hours (or overnight) before slicing.
- Serve chilled with whipped cream, chocolate shavings, or berries.
Notes
🍫 Extra Rich? Use dark chocolate (70% cocoa or more) in the mousse and ganache.
🔥 No Coffee? Replace with hot water for a milder flavor.
🥜 Nutty Twist? Add chopped hazelnuts or almonds to the mousse.
🍓 Fruity Version? Layer with raspberries or strawberry jam between the cake and mousse.