Description
This Dark Chocolate Mousse Cake combines a rich, moist chocolate cake base with a silky, indulgent dark chocolate mousse topping. Perfect for chocolate lovers, the luscious mousse layer is made with high-quality dark chocolate and whipped cream, balanced by a tender cocoa cake. Garnished with chocolate shavings and fresh berries, this elegant dessert is ideal for special occasions or anytime you want to impress with a decadent treat.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup hot water (or brewed coffee)
For the Dark Chocolate Mousse:
- 8 oz dark chocolate (70% cocoa or higher)
- 2 cups heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 1/4 cup water
For Garnish (Optional):
- Dark chocolate shavings
- Fresh berries
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients and Cream Butter & Sugar: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to remove lumps. In a separate bowl, cream the room temperature unsalted butter with granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, followed by the vanilla extract, mixing thoroughly after each addition.
- Combine Dry Ingredients and Wet Ingredients: Alternately add the sifted dry ingredients and whole milk to the creamed mixture, beginning and ending with the dry ingredients. Stir gently to combine, then mix in the hot water (or brewed coffee) until the batter is smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack before adding the mousse.
- Melt Dark Chocolate and Prepare Egg Mixture: Gently melt the dark chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. In a small saucepan, combine the egg yolks, granulated sugar, and water and cook over low heat, whisking constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and slowly stir the melted chocolate into the egg mixture until smooth.
- Whip Cream and Combine: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until smooth and light, being careful not to deflate the mousse.
- Assemble and Chill: Spread the prepared dark chocolate mousse evenly over the cooled cake layer. Cover and chill in the refrigerator for 2 to 3 hours or until the mousse is set.
- Garnish and Serve: Before serving, optionally garnish the mousse cake with dark chocolate shavings, fresh berries, and extra whipped cream for an elegant presentation.
Notes
- For an intensified chocolate flavor, substitute hot water with brewed coffee in the cake batter.
- Ensure the whipping cream is well chilled for best whipping results.
- Be careful not to overheat the egg yolk mixture to prevent curdling.
- Use high-quality dark chocolate with at least 70% cocoa content for a rich mousse.
- The cake can be made a day ahead and assembled before serving to save time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
