Elevate your dessert game with this rich and indulgent Chocolate Mousse Cake. Layers of moist chocolate cake are paired with a luscious chocolate mousse and topped with velvety chocolate whipped cream frosting. For those who love a touch of elegance, a glossy ganache finish takes this cake to the next level. Perfect for celebrations or simply satisfying your sweet cravings, this cake is a true showstopper.
Ingredients:
Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup hot water
Chocolate Mousse Filling:
- 4 large egg yolks
- ½ cup granulated sugar
- 2 ½ cups heavy whipping cream (divided)
- 8 ounces semi-sweet chocolate (melted and cooled)
- Optional: 1 teaspoon gelatin (bloomed, for added stability)
Chocolate Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Ganache (Optional):
- ½ cup heavy whipping cream
- 4 ounces chocolate (dark, milk, or semi-sweet)
Instructions:
- Prepare the Chocolate Cake Layers: Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until smooth. Gradually stir in the hot water until the batter is well-combined (it will be thin). Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before removing from pans.
- Make the Chocolate Mousse: In a medium saucepan, whisk together the egg yolks, sugar, and ½ cup of heavy cream over medium heat. Stir constantly until thickened (do not boil). Remove from heat and stir in the melted chocolate until smooth. If using gelatin, bloom it in 1 tablespoon of cold water, then stir into the warm chocolate mixture. Let it cool to room temperature. Whip the remaining 2 cups of heavy cream to soft peaks, then fold into the chocolate mixture until fully combined. Refrigerate until ready to use.
- Prepare the Chocolate Whipped Cream Frosting: In a chilled bowl, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Set aside.
- Assemble the Cake: Level the cake layers if necessary. Place one layer on a serving plate or cake board. Spread an even layer of the chocolate mousse over the cake. Top with the second layer of cake. Cover the entire cake with the chocolate whipped cream frosting. Smooth the surface or add decorative swirls.
- Add the Ganache (Optional): Heat the heavy whipping cream until steaming, then pour over the chocolate. Let sit for a minute, then stir until smooth. Let the ganache cool slightly, then drizzle over the cake or use for decoration.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set before slicing and serving.
Conclusion:
This Decadent Chocolate Mousse Cake is the ultimate dessert for chocolate lovers. The combination of moist cake, airy mousse, and rich frosting makes every bite a heavenly experience. Whether for a special occasion or just because, this cake is guaranteed to impress and delight.
Decadent Chocolate Mousse Cake
This Decadent Chocolate Mousse Cake is the ultimatedessert for chocolate lovers. The combination of moist cake, airy mousse, andrich frosting makes every bite a heavenly experience.
Ingredients
Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup hot water
Chocolate Mousse Filling:
- 4 large egg yolks
- ½ cup granulated sugar
- 2 ½ cups heavy whipping cream divided
- 8 ounces semi-sweet chocolate melted and cooled
- Optional: 1 teaspoon gelatin bloomed, for added stability
Chocolate Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Ganache Optional:
- ½ cup heavy whipping cream
- 4 ounces chocolate dark, milk, or semi-sweet
Instructions
- Prepare the Chocolate Cake Layers: Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until smooth. Gradually stir in the hot water until the batter is well-combined (it will be thin). Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before removing from pans.
- Make the Chocolate Mousse: In a medium saucepan, whisk together the egg yolks, sugar, and ½ cup of heavy cream over medium heat. Stir constantly until thickened (do not boil). Remove from heat and stir in the melted chocolate until smooth. If using gelatin, bloom it in 1 tablespoon of cold water, then stir into the warm chocolate mixture. Let it cool to room temperature. Whip the remaining 2 cups of heavy cream to soft peaks, then fold into the chocolate mixture until fully combined. Refrigerate until ready to use.
- Prepare the Chocolate Whipped Cream Frosting: In a chilled bowl, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Set aside.
- Assemble the Cake: Level the cake layers if necessary. Place one layer on a serving plate or cake board. Spread an even layer of the chocolate mousse over the cake. Top with the second layer of cake. Cover the entire cake with the chocolate whipped cream frosting. Smooth the surface or add decorative swirls.
- Add the Ganache (Optional): Heat the heavy whipping cream until steaming, then pour over the chocolate. Let sit for a minute, then stir until smooth. Let the ganache cool slightly, then drizzle over the cake or use for decoration.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set before slicing and serving.
