Indulge in pure chocolate bliss with our Decadent Chocolate Mousse Cake! This exquisite dessert combines layers of velvety chocolate mousse with rich cocoa-infused cake, topped with a luscious chocolate ganache. Perfect for special occasions or simply to satisfy your sweet cravings, this cake is a true celebration of chocolate in all its glory.
In our family, the arrival of our Decadent Chocolate Mousse Cake marks a momentous occasion. It all started when I decided to surprise my loved ones with a homemade dessert for a dinner party. As they took their first bite, their eyes widened in delight, and I knew I had created something truly magical. Since then, this cake has become a staple at our gatherings, earning praise and admiration from all who taste it. With its smooth mousse, moist cake, and irresistible ganache, it has cemented its place as the ultimate indulgence in our household.
Why This Recipe Will Elevate Your Dessert Game: Decadent Chocolate Mousse Cake
- Layers of silky chocolate mousse and tender cocoa-infused cake create a luxurious texture and flavor experience.
- Made with high-quality ingredients, including premium chocolate bars and heavy whipping cream, for an indulgent treat.
- The addition of hot cocoa in the cake batter adds depth and richness to every bite.
- Topped with a glossy chocolate ganache that adds a decadent finishing touch.
- Perfect for special occasions, celebrations, or simply to satisfy your chocolate cravings.
Ingredients: Chocolate Mousse:
- 3 cups heavy whipping cream, divided (720ml)
- 8 large egg yolks
- ¼ cup granulated white sugar (50g)
- 18.5 oz high-quality semi-sweet chocolate bars, melted (525g)
- ¾ cup powdered sugar, sifted (90g)
Chocolate Cake Layer:
- 1 cup all-purpose flour, spooned and leveled (120g)
- ⅜ cup Dutch-processed cocoa powder, spooned and leveled (45g)
- ¾ cup granulated white sugar (150g)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup mild vegetable or canola oil (60ml)
- 1 large egg
- ¼ cup buttermilk (60ml)
- 1 teaspoon vanilla extract
- ¼ cup hot cocoa (unsweetened beverage) (60ml)
Chocolate Glaze:
- 6 oz high-quality semi-sweet chocolate, finely chopped (170g)
- ¾ cup heavy whipping cream (180ml)
Instructions:
- Make the chocolate mousse: In a medium saucepan, whisk together 1 ½ cups heavy cream, egg yolks, and granulated sugar. Cook over medium-high heat until thickened, then remove from heat and whisk in melted chocolate. Let cool completely.
- Preheat the oven to 350°F (175°C). Line a 9″ (23cm) baking pan with parchment paper.
- Make the chocolate cake layer: In a medium bowl, mix flour, cocoa powder, granulated sugar, baking powder, and salt. In a large bowl, beat oil, egg, buttermilk, and vanilla. Stir in dry ingredients and hot cocoa until combined. Pour batter into the prepared pan and bake for 14-18 minutes. Let cool.
- Continue with the chocolate mousse: In a large bowl, beat the remaining 1 ½ cups heavy whipping cream until stiff peaks form. Fold whipped cream into the cooled chocolate mixture.
- Assemble the cake: Slice the cooled cake layer horizontally. Place one layer in a springform pan and pour chocolate mousse on top. Chill in the refrigerator overnight.
- Make the chocolate ganache: Place chopped chocolate in a bowl. Heat heavy cream until almost boiling, then pour over chocolate. Whisk until smooth and let cool until thickened.
- Remove the cake from the pan and spoon ganache over the top, letting it drip down the sides. Chill for 15 minutes to set.
- Decorate as desired and store in the refrigerator for up to 3 days.
Notes:
- Use high-quality chocolate for best results.
- Ensure the cake is completely cooled before assembling.
- Adjust the sweetness of the mousse and ganache to your preference.
- Allow the ganache to cool to desired consistency before pouring over the cake.
