Easy Chocolate Mousse Cake Recipe

Introduction

This easy Chocolate Mousse Cake combines rich chocolate layers with a light, airy mousse for a decadent dessert experience. Perfect for special occasions or whenever you crave a luscious treat, this cake is sure to impress without complicated steps.

Ingredients

• 1 ¾ cups all-purpose flour (sifted)
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (high-quality)
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature)
• ½ cup vegetable oil (neutral-flavored)
• 1 cup buttermilk (room temperature)
• 1 cup hot coffee (enhances chocolate flavor)
• 8 oz semisweet chocolate (melted and cooled)
• 2 cups heavy whipping cream (cold)
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin (optional stabilizer)
• 6 oz bittersweet chocolate (finely chopped)
• ¾ cup heavy cream (heated)
• 1 tbsp light corn syrup (for shine)
• 1 tbsp butter (room temperature)

Instructions

1. Preheat Oven and Prepare Pans: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, beat the room temperature eggs with vegetable oil, buttermilk, and hot coffee until smooth.
4. Mix Batter: Gradually add the wet mixture to the dry ingredients, stirring until you have a smooth, well-blended batter.
5. Bake Cake Layers: Divide the batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. Melt Semisweet Chocolate: Gently melt the semisweet chocolate and allow it to cool slightly before use.
7. Whip Cream for Mousse: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If using gelatin, dissolve it per package instructions and add it to the whipped cream.
8. Fold Chocolate into Whipped Cream: Carefully fold the melted semisweet chocolate into the whipped cream until fully combined, creating the mousse.
9. Assemble the Cake: Place one cake layer in a springform pan or on a serving plate. Spread half of the mousse over the layer. Add the second cake layer and cover with the remaining mousse. Smooth the top.
10. Chill: Refrigerate the assembled cake for at least 3 hours, or until the mousse is set.
11. Prepare Ganache: Heat the ¾ cup heavy cream just until simmering. Pour it over the chopped bittersweet chocolate. Let sit for a minute, then stir until smooth. Stir in the corn syrup and butter for a glossy finish.
12. Pour Ganache over Cake: Pour the ganache over the chilled cake, spreading it evenly. Let it set at room temperature or in the fridge before serving.
13. Serve: Slice and enjoy your rich and creamy chocolate mousse cake.

Tips & Variations

• Use freshly brewed coffee or espresso for a deeper chocolate flavor in the cake layers.
• If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.
• For an extra touch, sprinkle chopped toasted nuts or fresh berries on top before serving.
• The gelatin in the mousse is optional but helps the mousse hold its shape better, especially in warmer environments.
• To make the cake ahead, assemble it and freeze before adding ganache. Thaw in the refrigerator overnight, then finish with ganache before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 30 minutes for best texture. Avoid freezing after ganache is applied, as it may affect the texture of the mousse and ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the hot coffee with hot water or milk. However, coffee enhances the chocolate flavor, making the cake richer.

How do I know when the cake layers are done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist.

Easy Chocolate Mousse Cake Recipe

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★★★★★

5 from 115 reviews

This Easy Chocolate Mousse Cake combines a moist, rich chocolate cake layered with a silky, airy chocolate mousse and topped with a glossy chocolate ganache. Perfect for chocolate lovers, this dessert is impressive yet simple to prepare, featuring a perfect blend of deep chocolate flavors enhanced by the warmth of coffee, and a creamy finish that melts in your mouth.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 ¾ cups All-purpose flour (Sifted)
• 2 cups Granulated sugar
• ¾ cup Unsweetened cocoa powder (High-quality)
• 2 tsp Baking powder
• 1 ½ tsp Baking soda
• 1 tsp Salt
• 2 large Eggs (Room temperature)
• ½ cup Vegetable oil (Neutral-flavored)
• 1 cup Buttermilk (Room temperature)
• 1 cup Hot coffee (Enhances chocolate flavor)

Mousse Ingredients

• 8 oz Semisweet chocolate (Melted and cooled)
• 2 cups Heavy whipping cream (Cold)
• 1 tbsp Powdered sugar
• 1 tsp Vanilla extract
• 1 tsp Unflavored gelatin (Optional stabilizer)

Ganache Ingredients

• 6 oz Bittersweet chocolate (Finely chopped)
• ¾ cup Heavy cream (Heated)
• 1 tbsp Light corn syrup (For shine)
• 1 tbsp Butter (Room temperature)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, beat the room-temperature eggs, vegetable oil, buttermilk, and hot coffee together until smooth and homogenous.
4. Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth with no lumps, taking care not to overmix.
5. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely in the pans.
6. Melt Chocolate for Mousse: Gently melt the semisweet chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Allow the melted chocolate to cool slightly.
7. Whip Cream for Mousse: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If using, bloom unflavored gelatin and incorporate it gently to stabilize the mousse.
8. Fold Mousse: Carefully fold the melted semisweet chocolate into the whipped cream mixture until well combined, maintaining the mousse’s lightness.
9. Layer Cake and Mousse: Place one cake layer into a springform pan, spread a layer of chocolate mousse evenly over it, then add the second cake layer on top. Repeat if more layers are used. Smooth the top with extra mousse if desired.
10. Chill Cake: Refrigerate the assembled cake for at least 3 hours or until the mousse is completely set and firm.
11. Make Ganache: Heat the heavy cream until just boiling, then pour it over the finely chopped bittersweet chocolate, letting it sit for a few minutes before stirring gently to create a smooth ganache. Stir in the light corn syrup and room-temperature butter for shine and smoothness.
12. Pour Ganache: Remove the chilled cake from the refrigerator and pour the ganache evenly over the top, spreading carefully to cover the surface and sides if desired.
13. Serve: Allow the ganache to set at room temperature for about 30 minutes before slicing. Serve chilled or at room temperature for best texture and flavor.

Notes

• Use high-quality cocoa powder and chocolate for the best flavor.
• Allow the cake layers to cool completely before assembling to prevent the mousse from melting.
• For a firmer mousse, use the optional gelatin as a stabilizer.
• Hot coffee enhances and deepens the chocolate flavor in the cake but can be substituted with hot water if preferred.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Chocolate Mousse Cake, Easy Chocolate Cake, Chocolate Dessert, Mousse Cake Recipe, Chocolate Ganache Cake