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Chocolate Mousse Cake: The Decadent Dessert That Melts Hearts and Impresses Everyone

Chocolate Mousse Cake
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This stunning Chocolate Mousse Cake layers rich, tender chocolate cake with silky, airy chocolate mousse for an elegant dessert that’s surprisingly achievable at home. Perfect for special occasions, birthdays, or impressing dinner guests, this show-stopping cake combines deep chocolate flavor with light, creamy texture. Make ahead for stress-free entertaining!

Ingredients

Chocolate Cake:

  • 1¾ cups all-purpose flour (220g)
  • 2 cups granulated sugar (400g)
  • ¾ cup cocoa powder (75g)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup strong brewed coffee, cooled
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Mousse:

  • 12 oz dark chocolate (60-70%), chopped
  • 2½ cups heavy cream, divided
  • 3 large egg yolks
  • 3 tablespoons sugar
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ganache (Optional):

  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons butter

Instructions

  • Bake cake: Preheat oven to 350°F. Grease two 9-inch round pans, line with parchment. Mix dry ingredients. Whisk wet ingredients separately. Combine wet and dry just until mixed. Divide between pans. Bake 30-35 minutes. Cool completely.
  • Melt chocolate: Chop chocolate for mousse. Heat ½ cup cream until simmering, pour over chocolate. Let sit 2 minutes, stir until smooth. Cool to room temperature (20 minutes).
  • Make mousse base: Boil sugar and water to 240°F. Beat egg yolks while slowly drizzling in hot syrup. Beat 5 minutes until pale and cool. Fold in cooled chocolate mixture, vanilla, and salt.
  • Finish mousse: Whip remaining 2 cups cream to medium peaks. Fold one-third into chocolate mixture, then gently fold in remaining cream.
  • Assemble: Line 9-inch springform pan with plastic wrap. Place one cake layer in bottom. Pour half the mousse over cake, spread evenly. Add second cake layer. Pour remaining mousse on top, smooth surface.
  • Chill: Cover and refrigerate minimum 3-4 hours, preferably overnight, until mousse is completely set.
  • Ganache (optional): Heat cream until simmering, pour over chopped chocolate. Let sit 2 minutes, stir until smooth. Add butter. Cool 10 minutes until slightly thickened.
  • Finish: Remove cake from springform, transfer to platter. Pour ganache over top. Garnish with chocolate shavings or berries. Let sit 15 minutes before slicing. Use hot knife for clean cuts.

Notes

  • Use quality chocolate bars, not chips, for smooth mousse
  • Both cake and chocolate must be completely cool before assembly
  • Whip cream only to medium peaks for best folding
  • Fold gently but confidently—don’t overmix
  • Chill overnight for easiest slicing and best flavor
  • Cake layers can be baked and frozen up to 3 months ahead
  • Assembled cake freezes well for 1 month (without ganache)
  • Use hot, clean knife wiped between slices for neat portions
  • Bring to room temperature 15-20 minutes before serving
  • Store covered in refrigerator up to 3 days

Find it online: https://recipya.com/chocolate-mousse-cake-recipe-11-easy-steps/

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