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Most Amazing Chocolate Mousse Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/most-amazing-chocolate-mousse-cake-recipe/