Why Make This Recipe

Chocolate Mousse Cake is a delightful treat that combines rich chocolate flavor with a light and airy texture. It’s perfect for celebrations like birthdays or anniversaries, or even just as a special dessert at home. This cake is not only delicious but also fun to make, offering a rewarding experience for both novice and experienced bakers alike.

How to Make Chocolate Mousse Cake

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the Chocolate Mousse:

• 2 cups heavy cream
• 8 ounces semisweet chocolate, chopped
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Ganache:

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In another bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Slowly add the boiling water to the batter, mixing gently until smooth. The batter will be thin.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. To prepare the chocolate mousse, heat 1/2 cup of heavy cream until steaming. Pour over the chopped chocolate and let sit for 5 minutes. Whisk until smooth.
7. In a separate bowl, whip the remaining 1 1/2 cups of heavy cream with sugar and vanilla until soft peaks form. Gradually fold in the chocolate mixture until well combined. Refrigerate for at least 1 hour or until set.
8. For the ganache, heat the heavy cream until it simmers. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy.
9. Once the cakes are cool, place one layer on a serving plate. Spread a layer of chocolate mousse over the cake. Place the second cake layer on top and cover the entire cake with mousse.
10. Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the top if needed. Chill in the refrigerator for at least 2 hours before serving.

How to Serve Chocolate Mousse Cake

Chocolate Mousse Cake is best served chilled. Slice the cake into generous pieces and plate them up. You can garnish with whipped cream, chocolate shavings, or fresh berries for an extra touch. Pair it with a cup of coffee or a glass of milk for a delightful experience.

How to Store Chocolate Mousse Cake

If you have leftover cake, store it in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing individual slices. Wrap them well in plastic wrap and freeze for up to 1 month.

Tips to Make Chocolate Mousse Cake

1. Make sure your ingredients are at room temperature for the best results.
2. Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
3. Use good quality chocolate for the mousse and ganache to enhance the flavor.
4. Allow the cakes to cool completely before adding the mousse to prevent it from melting.

Variation

You can switch things up by adding flavor to the mousse. Try incorporating coffee, mint, or orange extract for a unique twist. Alternatively, you could add a fruit layer, like raspberries or strawberries, between the cake layers for added flavor.

FAQs

1. Can I use different types of chocolate in the mousse?
Yes, you can use dark, milk, or white chocolate based on your preference for flavor.

2. How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean when the cake is fully baked.

3. Can I make this cake gluten-free?
Yes, you can use gluten-free all-purpose flour instead of regular flour to make it gluten-free.

4. How long should I refrigerate the cake before serving?
Chilling the cake for at least 2 hours allows the mousse to set properly, making it easier to cut and serve.

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Chocolate Mousse Cake

A delightful treat combining rich chocolate flavor with a light texture, perfect for celebrations or as a special dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 390 kcal

Ingredients

  

For the Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup boiling water To be added gradually to the batter.

For the Chocolate Mousse

• 2 cups heavy cream
• 8 ounces semisweet chocolate, chopped
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Ganache

• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Slowly add the boiling water to the batter, mixing gently until smooth. The batter will be thin.
• Divide the batter evenly between the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

Making the Mousse

• To prepare the chocolate mousse, heat 1/2 cup of heavy cream until steaming. Pour over the chopped chocolate and let sit for 5 minutes. Whisk until smooth.
• In a separate bowl, whip the remaining 1 1/2 cups of heavy cream with sugar and vanilla until soft peaks form.
• Gradually fold in the chocolate mixture until well combined. Refrigerate for at least 1 hour or until set.

Making the Ganache

• For the ganache, heat the heavy cream until it simmers. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy.

Assembly

• Once the cakes are cool, place one layer on a serving plate. Spread a layer of chocolate mousse over the cake.
• Place the second cake layer on top and cover the entire cake with mousse.
• Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the top if needed.
• Chill in the refrigerator for at least 2 hours before serving.

Notes

Best served chilled. Garnish with whipped cream, chocolate shavings, or fresh berries. Store leftovers in the refrigerator for 3 to 4 days.

Keyword Baking, Celebration Cake, Chocolate Cake, Chocolate Mousse Cake, DESSERT