Classic Chocolate Mousse Cake
A luxurious three-layer dessert featuring a soft chocolate sponge, rich mousse, and glossy ganache, perfect for special occasions.
Ingredients
Chocolate Sponge Base
- 2 large large eggs
- ⅓ cup granulated sugar about 80 g
- 2 oz dark chocolate, melted about 60 g
- 3 tbsp unsalted butter, melted about 40 g
- ½ cup all-purpose flour about 60 g
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- Pinch salt
Chocolate Mousse
- 10.5 oz dark chocolate (50–60% cocoa) about 300 g
- 2 cups cold heavy whipping cream about 500 ml
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache (Glossy Top)
- 5 oz dark chocolate about 150 g
- ⅔ cup heavy cream about 150 ml
Instructions
Make the Sponge Base
- Preheat your oven to 340°F (170°C). Line the bottom of a springform pan with parchment paper.
- Beat the eggs and sugar together until the mixture becomes pale, thick, and fluffy.
- Add the melted butter and melted chocolate and mix gently until combined.
- Sift in the flour, cocoa powder, baking powder, and salt.
- Gently fold everything together until smooth and well combined.
- Pour the batter into the prepared pan and level the surface.
- Bake for 12–15 minutes only. The sponge should stay soft and tender.
- Let the sponge cool completely inside the pan.
Prepare the Chocolate Mousse
- Melt the dark chocolate and let it cool slightly. It should be warm, not hot.
- In a cold bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold the melted chocolate into the whipped cream using a spatula. Do this slowly to keep the mousse airy.
- Pour the mousse over the cooled sponge base.
- Smooth the top and refrigerate for at least 4 hours, until fully set.
Make the Ganache
- Heat the cream until it is just about to boil.
- Pour it over the chopped chocolate.
- Let it sit for 1 minute, then stir until smooth, shiny, and silky.
- Let it cool slightly, then gently pour it over the mousse layer.
- Return the cake to the refrigerator for 1 more hour.
Notes
Use a warm knife (dip it in hot water and wipe it) for clean, beautiful slices. The texture should be soft sponge at the bottom, firm but creamy mousse in the center, and smooth, glossy ganache on top. You can serve this cake as is, or decorate it with chocolate curls, cocoa powder, berries, or whipped cream. Store in the refrigerator, covered, for up to 3-4 days, or freeze (without decoration) for up to 1 month.