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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/easy-chocolate-mousse-cake-recipe/