Decadent Chocolate Mousse Cake Recipe
This decadent Chocolate Mousse Cake features a rich, silky chocolate mousse layered atop a light and tender cake base. Perfect for celebrations or an elegant dessert, it combines smooth textures with deep chocolate flavor that melts in your mouth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Chocolate Mousse
- 200g dark chocolate, finely chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar (50g)
- 150ml heavy cream
- 50g unsalted butter
Cake Base
- 1 cup all-purpose flour (120g)
- 3/4 cup granulated sugar (150g)
- 1/2 cup unsalted butter, softened (115g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into a greased and lined 8-inch cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- Make the Chocolate Mousse: Melt the dark chocolate and butter together gently over a double boiler or in short bursts in a microwave, stirring until smooth. Let it cool slightly. Beat the egg yolks with half of the sugar until pale and creamy. Whip the cream until soft peaks form. In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks develop.
- Combine Ingredients for Mousse: Fold the melted chocolate mixture into the egg yolk mixture carefully. Gently fold in the whipped cream, and then fold in the beaten egg whites in batches to keep the mousse light and airy.
- Assemble the Cake: Place the cooled cake base on your serving plate. Spread the prepared chocolate mousse evenly over the cake base using a spatula. Smooth the top for a clean finish.
- Chill and Set: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the mousse to set firmly. Serve chilled for best texture and flavor.
Notes
- Use good quality dark chocolate (70% cocoa) for a rich flavor.
- Ensure the cake base is completely cooled before adding mousse to prevent melting.
- Egg whites should be beaten to stiff peaks for optimal mousse texture.
- The cake tastes best after chilling overnight to allow full setting.
- Optional: Garnish with chocolate shavings or fresh berries before serving.
Keywords: Chocolate mousse cake, mousse dessert, layered chocolate cake, easy chocolate mousse, French dessert
