Chocolate Mousse Cake
A rich, layered Chocolate Mousse Cake with a baked chocolate base, airy mousse filling, and smooth dark ganache topping. Impressive, creamy, and completely worth every step.
Equipment
- 8-inch springform pan
- Double boiler
- Stand mixer or hand mixer
- Offset spatula
Ingredients
- 200 g dark chocolate (70% cocoa), chopped for the base
- 100 g unsalted butter
- 150 g granulated sugar, divided
- 4 large eggs, separated
- 60 g all-purpose flour
- 1 tsp vanilla extract
- 300 ml heavy whipping cream, cold for mousse
- 150 g semi-sweet chocolate for mousse layer
- 2 tbsp powdered sugar
- 100 ml heavy cream for ganache
- 100 g dark chocolate, chopped for ganache
- 1 pinch salt
Instructions
- Preheat oven to 325°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt 200g dark chocolate and butter together over a double boiler, stirring until smooth. Cool slightly, then whisk in 100g sugar and egg yolks one at a time. Fold in flour and vanilla.
- Beat egg whites with a pinch of salt to soft peaks, then gradually add remaining 50g sugar and beat to stiff peaks. Gently fold into chocolate batter.
- Bake for 22 to 25 minutes until edges are set. Cool completely in the pan before proceeding.
- Melt 150g semi-sweet chocolate and cool to room temperature. Whip cold heavy cream with powdered sugar to soft peaks. Fold cooled chocolate into whipped cream in two additions.
- Spread mousse evenly over the cooled cake base. Refrigerate for at least 3 hours or overnight.
- Make ganache: Heat 100ml cream until just simmering, pour over 100g chopped dark chocolate. Wait 2 minutes, stir until glossy, cool 10 minutes, then pour over chilled mousse layer.
- Refrigerate for 30 more minutes before slicing. Run a hot knife between cuts for clean layers.
Notes
- Use cold cream and a chilled bowl for the best mousse texture.
- Let melted chocolate cool fully before folding into cream to avoid deflating the mousse.
- Cake keeps in the fridge for up to 4 days, or freeze individual slices for up to 6 weeks.
- Add 1 tsp espresso powder to the base batter for deeper chocolate flavor.