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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

5.3 from 9 reviews

A rich and decadent Chocolate Mousse Cake featuring moist cocoa cake layers filled and topped with airy chocolate mousse and finished with a silky ganache glaze. Perfect for chocolate lovers seeking an elegant dessert for special occasions.

Ingredients

Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For the Chocolate Mousse:

  • 2 cups heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
  3. Combine wet ingredients: In another bowl, whisk the vegetable oil, buttermilk, eggs, and vanilla extract together until smooth. Gradually pour this wet mixture into the dry ingredients, stirring gently until just combined.
  4. Add boiling water: Slowly add the boiling water to the batter while mixing gently. The batter will be thin, which is normal for a moist chocolate cake.
  5. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Prepare chocolate mousse base: Heat 1/2 cup of the heavy cream until steaming (not boiling). Pour it over the chopped semisweet chocolate and let it sit for 5 minutes to melt. Whisk the mixture until smooth and glossy.
  7. Whip cream and combine: In a large bowl, whip the remaining 1 1/2 cups heavy cream with sugar and vanilla extract until soft peaks form. Gently fold the chocolate mixture into the whipped cream until fully incorporated. Chill the mousse for at least 1 hour to set.
  8. Make ganache: Heat the heavy cream for the ganache until it simmers. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and shiny.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate mousse on top. Place the second cake layer over it and cover the entire cake with the remaining mousse.
  10. Finish with ganache and chill: Pour the ganache over the mousse-covered cake, letting it drip down the sides. Smooth the top with a spatula if needed. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and set.

Notes

  • For best results, use good quality semisweet chocolate for mousse and ganache.
  • If buttermilk is not available, substitute with regular milk plus 1 teaspoon lemon juice or vinegar per 1/2 cup.
  • Make sure the cake layers are completely cooled before assembling with mousse to prevent melting.
  • The mousse can be made a day ahead and refrigerated to save time.
  • Store leftover cake refrigerated and consume within 3 days.

Nutrition

Keywords: chocolate mousse cake, chocolate cake, mousse dessert, layered cake, chocolate ganache, easy chocolate cake recipe, special occasion cake

Find it online: https://kitchenbyrita.com/chocolate-mousse-cake-recipe-2/