Description
This decadent Chocolate Mousse Cake features rich, dark chocolate combined with fluffy whipped cream to create a luscious, layered dessert perfect for chocolate lovers. With a moist chocolate cake base and a smooth mousse-like cream filling, this recipe is simple to bake and impressive to serve.
Ingredients
Scale
Cake Ingredients
- 8 oz dark chocolate
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
Mousse Ingredients
- 1 cup whipped cream (freshly whipped)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and dust them with cocoa powder to prevent sticking and add a subtle chocolate flavor to the crust.
- Melt chocolate and butter: In a heatproof bowl over simmering water or in short bursts in a microwave, melt the dark chocolate and unsalted butter together until smooth and fully combined. Set aside to cool slightly.
- Whisk eggs and sugar: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale yellow and fluffy, which incorporates air and helps lighten the cake texture.
- Combine chocolate with egg mixture: Gently fold the melted chocolate and butter mixture into the egg and sugar batter, ensuring an even blend without deflating the air incorporated.
- Sift and fold dry ingredients: Sift together the all-purpose flour and unsweetened cocoa powder to remove lumps, then gently fold them into the wet batter. Be careful to maintain the batter’s lightness.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid over-baking to keep the cake moist.
- Cool completely: Remove the cakes from the oven and let them cool completely on wire racks before assembling.
- Whip the cream: Whip fresh cream until soft peaks form, which means the cream holds shape but is still smooth and spreadable.
- Assemble the mousse cake: Place one cake layer on a serving plate and spread a generous amount of whipped cream over it. Top with the second cake layer and spread the remaining whipped cream on top of the cake evenly.
- Serve: Optionally chill the assembled cake for an hour to set the mousse layer, then slice and serve to enjoy a rich, mousse-inspired chocolate cake experience.
Notes
- Use high-quality dark chocolate for the best flavor.
- Do not overmix the batter to keep the cake light and tender.
- Whipped cream should be freshly whipped and not overbeaten to avoid turning into butter.
- Store leftover cake covered in the refrigerator and consume within 2-3 days.
- For a more intense mousse texture, you can fold in some melted chocolate into the whipped cream before layering.
