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Dark Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 136 reviews

This decadent Dark Chocolate Mousse Cake combines a rich, moist chocolate cake base with a luscious, smooth chocolate mousse layer, topped with a glossy dark chocolate ganache. The cake is enhanced with espresso powder for depth and uses a combination of ingredients to achieve a perfect balance of creamy and intense chocolate flavors, making it an indulgent dessert perfect for special occasions.

Ingredients

Scale

Chocolate Cake

  • 1 Cup (120g) All-Purpose Flour
  • ½ Cup (42g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder (optional)
  • ¾ Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Fine Sea Salt
  • 3/4 Cup + 2 Tablespoons (175g) White Granulated Sugar
  • 1/3 Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)
  • ⅓ Cup (76g) Full-Fat Sour Cream (room temp)
  • 1 Whole Large Egg (room temp)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup (113g) Boiling Water

Chocolate Mousse

  • 1 1/2 Cups (340g) Heavy Cream
  • 1 Whole Large Egg + 1 Large Yolk
  • 1/3 Cup (67g) White Granulated Sugar
  • 1/4 Cup (21g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder
  • 1/8 Teaspoon Fine Sea Salt
  • 6 Ounces (170g) Dark Chocolate
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup (227g) Heavy Cream (to be whipped) (cold)

Chocolate Ganache

  • 5 Ounces (141g) Dark Chocolate 60% to 70%
  • 2/3 Cup (151g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Preheat your oven to 350ºF (180ºC). Grease and line a 9-inch (23cm) springform pan with parchment paper to prepare for baking the cake.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch cocoa powder, espresso powder (if using), baking powder, baking soda, and sea salt, ensuring all dry ingredients are well mixed.
  3. Combine Wet Ingredients: In a large bowl, whisk together the sugar, neutral oil, sour cream, egg, and vanilla extract until the mixture is smooth and homogenous.
  4. Mix Dry & Wet Ingredients: Sift the dry ingredients into the wet mixture to break up any lumps, then gently whisk together until almost combined. The batter will be thick.
  5. Add Boiling Water: Slowly add the boiling water to the batter and whisk gently until evenly combined but do not overmix. The batter will become thinner.
  6. Bake the Cake: Pour the batter into the prepared springform pan and bake for 24 to 28 minutes until a toothpick inserted in the center comes out clean. Keep an eye on the cake as baking times may vary.
  7. Cool Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes, then remove it from the pan and let it cool completely at room temperature or refrigerate.
  8. Prepare Chocolate Mousse Mixture: In a small saucepan off the heat, whisk together heavy cream, whole egg and yolk, sugar, cocoa powder, espresso powder, and salt until combined.
  9. Cook Mousse Mixture: Place saucepan over low heat and whisk constantly until the mixture reaches 170ºF (76ºC), about 8 to 10 minutes. Remove from heat immediately.
  10. Add Chocolate & Vanilla: Off the heat, whisk in the chopped dark chocolate and vanilla extract until the mixture is smooth and fully combined.
  11. Chill Mousse Mixture: Transfer to a bowl, cover with plastic wrap directly on the surface to prevent skin, and chill in the refrigerator for 1 to 1.5 hours until thickened and spreadable.
  12. Prepare Cake Pan: Line the bottom of the springform pan with fresh parchment paper. Optionally, level the cooled cake’s top with a serrated knife and place it back in the pan. Wrap the sides with acetate cake collar, securing the ends with tape or lightly oiled parchment paper to aid removal later.
  13. Whip Cream and Combine with Mousse: Whip the cold heavy cream until firm peaks form without overmixing. Gently fold the chilled chocolate mixture into the whipped cream in two additions until fully incorporated and no white streaks remain.
  14. Spread Mousse & Chill: Spread the chocolate mousse evenly over the cooled cake layer in the springform pan. Chill the assembled cake in the refrigerator for at least 8 hours to set.
  15. Make Chocolate Ganache: Finely chop the dark chocolate and place in a heatproof bowl. Heat the heavy cream to a low simmer (about 185ºF/85ºC), then pour it over the chocolate and let sit for 4-5 minutes. Stir slowly until the ganache is smooth, reheating gently over a double boiler if necessary.
  16. Assemble & Serve: Remove the chilled cake from the refrigerator. Unmold by peeling off the acetate or parchment and transferring to a serving plate. Pour the ganache over the cake, spreading it to the edges with an offset spatula. Optionally refrigerate for 10-15 minutes to set the ganache before slicing and serving.

Notes

  • Ensure eggs and sour cream are at room temperature before mixing for the best texture.
  • Use fine espresso powder to enhance the chocolate flavor but it is optional.
  • Do not overmix the batter after adding boiling water to keep the cake tender.
  • When whipping heavy cream for mousse, stop at firm peaks to prevent curdling.
  • Cover mousse mixture with plastic wrap directly on top to avoid skin formation while chilling.
  • If the mousse hardens too much, let it sit briefly at room temperature before folding into whipped cream.
  • Acetate cake collar helps give the mousse cake clean sides and makes removal easier.
  • Ganache should be glossy and smooth for the perfect finishing touch.
  • Chilling the cake overnight before serving yields the best texture and flavor development.

Keywords: dark chocolate mousse cake, chocolate cake, chocolate mousse, chocolate ganache, dessert, chocolate dessert, layered cake

Find it online: https://www.sanacooks.com/dark-chocolate-mousse-cake-recipe/