Most Amazing Chocolate Mousse Cake Recipe

Introduction

This Most Amazing Chocolate Mousse Cake is a decadent dessert that combines a rich chocolate cake base with a light, airy mousse topping. Perfect for special occasions or any time you crave an indulgent chocolate treat.

Ingredients

• 3/4 cup Granulated sugar
• 1 tsp Vanilla extract (divided)
• 1/4 tsp Kosher salt
• 1/3 cup Vegetable oil
• 1 Egg
• 1 Egg yolk
• 1/3 cup Sour cream
• 1/3 cup Buttermilk
• 1/3 cup Cocoa powder (Dutch processed)
• 1 cup Flour
• 1/4 tsp Baking soda
• 1 tsp Baking powder
• 1/2 cup Coffee (hot)
• 7.05 oz Dark chocolate (60%)
• 4.2 oz Heavy cream (for melting with chocolate)
• 1 3/4 cups Heavy cream (cold, for whipping mousse)
• 2 tbsp Cocoa powder (for mousse)
• 3 tbsp Powdered sugar (for mousse)
• 7 g Gelatin powder
• 42 g Water (for gelatin)
• 5.2 oz Heavy cream (for ganache)
• 5.2 oz Dark chocolate (for ganache)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and prepare a 9-inch springform pan by spraying it with cooking spray and lining it with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the eggs, buttermilk, vegetable oil, 1 tsp vanilla extract, kosher salt, granulated sugar, and sour cream. Sift in the cocoa powder and mix until well combined.
3. Step 3: Sift the flour, baking powder, and baking soda into the bowl, then mix until the batter is almost combined.
4. Step 4: Stir in the hot coffee and mix the batter until smooth and free of large lumps.
5. Step 5: Pour the cake batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
6. Step 6: Remove the cake from the oven and let it cool completely to room temperature.
7. Step 7: Bloom the gelatin by sprinkling it over the water in a small bowl and letting it sit for 10 minutes.
8. Step 8: Melt 7.05 oz dark chocolate with 4.2 oz heavy cream in the microwave using 20-second pulses, stirring between each, or use a bain-marie until smooth.
9. Step 9: Whisk or blend the melted chocolate mixture until smooth and fully emulsified.
10. Step 10: In a large bowl, whip 1 3/4 cups cold heavy cream with 2 tbsp cocoa powder, 3 tbsp powdered sugar, and 1 tsp vanilla extract until soft peaks form, similar to yogurt consistency.
11. Step 11: Melt the bloomed gelatin in the microwave using 5-second pulses until fully melted, being careful not to overheat it.
12. Step 12: Stir the melted gelatin into the chocolate and heavy cream mixture until well combined.
13. Step 13: Add about 1/2 cup of the mousse mixture into the melted chocolate and mix until smooth.
14. Step 14: Fold half of the chocolate mixture into the whipped cream gently with a rubber spatula until mostly combined.
15. Step 15: Fold in the remaining chocolate mixture until smooth and evenly blended, taking care not to overmix to keep the mousse airy.
16. Step 16: Once the cake layer is completely cooled, remove the springform ring and level the top with a serrated knife or cake leveler.
17. Step 17: Place a sheet of acetate around the cake inside the springform pan to form a collar, which will keep the mousse contained and create clean edges.
18. Step 18: Gently slide the acetate between the cake and pan wall so it sits at the bottom, extending about an inch above the pan edge.
19. Step 19: Pour the mousse over the cake, filling the pan up to the top of the acetate collar, and smooth the surface with an offset spatula.
20. Step 20: Refrigerate the mousse cake for at least 5 hours, or preferably overnight, to set completely.
21. Step 21: For the ganache, melt 5.2 oz dark chocolate with 5.2 oz heavy cream in the microwave for about 70 seconds. Let it sit for 10 minutes, then stir until smooth and silky.
22. Step 22: Remove the acetate collar and springform ring carefully. Pour the slightly warm ganache onto the center of the mousse cake and smooth it out with an offset spatula, allowing it to flow over the edges.
23. Step 23: Chill the assembled cake in the refrigerator for another 30 minutes to set the ganache before serving.

Tips & Variations

• Use fresh, cold heavy cream for whipping to achieve better mousse volume and stability.
• Replace the coffee with hot water or espresso for a more intense chocolate flavor.
• For a dairy-free version, substitute sour cream and heavy cream with coconut cream alternatives.
• Make sure not to overfold the mousse when combining chocolate and whipped cream to keep it light and airy.
• If you don’t have acetate, parchment paper can be shaped as a collar, but acetate yields the cleanest edges.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness and mousse texture. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as mousse texture may be compromised upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and mousse layers a day ahead and let it chill overnight. The ganache should be added the day you plan to serve for the best texture and appearance.

What if I don’t have a springform pan?

A removable-bottom cake pan can work as a substitute, but be sure to line it well with parchment and acetate for easy removal. Otherwise, a regular cake pan will make assembling the mousse layer more challenging.

Most Amazing Chocolate Mousse Cake Recipe

Print Recipe

★★★★★

5 from 82 reviews

This Most Amazing Chocolate Mousse Cake features a rich and moist chocolate cake base topped with a luscious, airy chocolate mousse layer and finished with a glossy dark chocolate ganache. Combining a tender cocoa cake, smooth silky mousse, and decadent ganache, this dessert impresses with its texture, flavor, and elegant presentation. Perfect for special occasions or chocolate lovers seeking an indulgent treat.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 7 hours 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Layer

• 3/4 cup Granulated sugar
• 1 tsp Vanilla extract
• 1/4 tsp Kosher salt
• 1/3 cup Vegetable oil
• 1 Egg
• 1 Egg yolk
• 1/3 cup Sour cream
• 1/3 cup Buttermilk
• 1/3 cup Cocoa powder (Dutch processed)
• 1 cup Flour
• 1/4 tsp Baking soda
• 1 tsp Baking powder
• 1/2 cup Hot coffee

Mousse

• 7.05 oz Dark chocolate (60%)
• 4.2 oz Heavy cream (for melting with chocolate)
• 1 3/4 cups Heavy cream (cold for whipping)
• 1 tsp Vanilla extract
• 2 tbsp Cocoa powder (sifted)
• 3 tbsp Powdered sugar
• 7 g Gelatin powder
• 42 g Water

Ganache

• 5.2 oz Heavy cream
• 5.2 oz Dark chocolate (60%)

Instructions

1. Prepare Cake Batter: In a large bowl, whisk together eggs, egg yolk, buttermilk, vegetable oil, vanilla extract, kosher salt, granulated sugar, and sour cream. Sift in cocoa powder and mix until combined.
2. Add Dry Ingredients: Sift together flour, baking powder, and baking soda, then add to the wet mixture and mix until just combined.
3. Incorporate Coffee: Pour in the hot coffee and stir until the batter is smooth with no lumps.
4. Bake Cake Layer: Preheat oven to 180°C (350°F). Prepare a 9-inch springform pan with cooking spray and parchment. Pour the batter into the pan and bake for 22-25 minutes until a toothpick inserted comes out clean or with moist crumbs. Cool completely.
5. Bloom Gelatin: In a small bowl, combine gelatin powder and water. Let it sit for 10 minutes to bloom.
6. Melt Chocolate for Mousse: Melt the dark chocolate and 4.2 oz heavy cream using microwave in short pulses or a bain-marie. Stir or blend until smooth and emulsified.
7. Whip Heavy Cream: In a large bowl, whip 1 3/4 cups cold heavy cream with cocoa powder, powdered sugar, and vanilla extract to soft peaks resembling yogurt consistency.
8. Melt Gelatin: Microwave the bloomed gelatin for 5 second pulses until fully melted but not overheated.
9. Combine Gelatin & Chocolate: Stir melted gelatin into the melted chocolate and cream mixture until fully combined.
10. Temper Chocolate Mixture: Add about 1/2 cup of whipped mousse mixture to the chocolate mixture and blend until smooth.
11. Fold Mousse: Add half of the chocolate mixture to the remaining whipped cream and gently fold with a rubber spatula to mostly combine. Add the rest and fold until smooth and homogenous without streaks, being careful not to deflate the mousse.
12. Prepare Cake Base: Once cake is cooled, remove the springform ring and even out the top with serrated knife or cake leveler.
13. Line Pan for Mousse: Line the inside of the springform pan with acetate sheet to form a collar extending an inch above the pan height to hold mousse in place.
14. Assemble Mousse Layer: Place the cake back into the lined pan and gently slide the acetate collar between the cake and pan wall. Pour mousse over the cake, filling to the top of the pan.
15. Chill Mousse: Smooth the mousse surface with an offset spatula and refrigerate for at least 5 hours or overnight to set.
16. Prepare Ganache: Melt remaining dark chocolate and 5.2 oz heavy cream together in the microwave for about 70 seconds. Let sit for 10 minutes, then stir until smooth and silky.
17. Ganache Topping: Remove the acetate collar and springform ring. Pour the slightly warm ganache over the set mousse cake, smoothing with an offset spatula to cover edges and sides.
18. Final Chill: Refrigerate the finished cake for at least 30 minutes to set ganache before serving.

Notes

• Ensure the gelatin is fully bloomed before melting to maintain mousse texture.
• Use Dutch-processed cocoa powder for a richer chocolate flavor.
• Be gentle folding mousse to keep the aerated texture light and fluffy.
• Line the pan with acetate to achieve smooth mousse sides and clean release.
• Allow ganache to cool slightly before pouring to prevent melting mousse layer.
• The cake is best served chilled and can be made a day in advance.

Keywords: Chocolate mousse cake, chocolate cake, mousse dessert, layered chocolate cake, homemade chocolate cake, chocolate ganache, springform cake