Print

Easy Chocolate Mousse Cake Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

This Easy Chocolate Mousse Cake is a decadent dessert featuring a moist chocolate cake base topped with a luscious chocolate mousse layer and finished with a smooth chocolate ganache. Perfect for special occasions or any chocolate lover craving a rich, creamy treat, this cake combines the flavors of coffee-infused chocolate with light, airy mousse and fresh raspberry garnish for a beautiful and delicious presentation.

Ingredients

Scale

Chocolate Cake

  • 1 Cup (133g) all purpose flour
  • 3/4 Cup (150g) granulated sugar
  • 1/3 Cup (30g) unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 Cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 Cup (120ml) full-fat buttermilk*, room temperature (see notes for DIY)
  • 1/2 Cup (120ml) hot coffee or hot water

Chocolate Mousse

  • 2 Cups (370g) semi-sweet chocolate chips
  • 2 1/3 Cups (560ml) heavy whipping cream, divided
  • 2 Tbsp powdered sugar
  • 2 tsp pure vanilla extract
  • 1 tsp instant coffee or espresso powder (optional)

Chocolate Ganache and Garnish

  • 1/2 Cup (93g) semi-sweet chocolate chips
  • 1/2 Cup (120ml) heavy whipping cream
  • 3 Oz fresh raspberries
  • 2 Oz chocolate covered espresso beans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC). Spray the sides of a 9-inch springform pan with cooking spray and line the bottom with a parchment circle. Optionally, wrap aluminum foil around the outside for leak protection.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. Combine Wet Ingredients: Add vegetable oil, egg, vanilla extract, and buttermilk to the dry ingredients and whisk until smooth. Slowly pour in the hot coffee or hot water while whisking to create a thin batter.
  4. Bake the Cake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
  5. Melt Chocolate for Mousse: Place semi-sweet chocolate chips in a heatproof bowl. Heat 1 cup (240ml) heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips and whisk until smooth to create ganache. Let cool to room temperature (~25 minutes).
  6. Whip Remaining Cream: In a stand mixer bowl fitted with a whisk (or with a hand mixer), combine remaining 1 1/3 cups (320ml) heavy cream, powdered sugar, vanilla extract, and instant coffee powder if using. Beat on low until combined, then increase speed to high and whip until stiff peaks form (about 4 minutes).
  7. Fold Mousse: Gently fold the whipped cream mixture into the cooled ganache until fully incorporated and no streaks remain.
  8. Prepare Cake Layer: Remove the cooled cake from the springform pan. Level the top with a serrated knife or cake leveler. Carefully peel off the parchment from the bottom and place the cake back into the pan.
  9. Add Acetate Collar: Wrap an acetate cake collar around the cake layer and secure it with tape to hold the mousse in place as it sets.
  10. Assemble Mousse Layer: Spread the chocolate mousse evenly over the cake layer with an angled spatula until it reaches the edges. Smooth the surface and refrigerate for at least 6 hours or overnight to set.
  11. Make Chocolate Ganache: Place 1/2 cup (93g) semi-sweet chocolate chips in a bowl. Heat 1/2 cup (120ml) heavy cream over medium heat until simmering. Pour the hot cream over the chocolate and whisk until smooth. Cool to room temperature (~20 minutes).
  12. Unmold and Decorate: Once the mousse cake has set, remove the springform collar and unwrap the acetate. Pour the cooled ganache over the top of the cake, spreading it to gently drip over the sides.
  13. Garnish: Decorate the ganache-topped cake with fresh raspberries and chocolate-covered espresso beans arranged in a crescent pattern.
  14. Serve: Serve immediately or refrigerate until ready to slice and serve.

Notes

  • Full-fat buttermilk can be made by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup (120ml) whole milk; let it sit for 5-10 minutes.
  • If making ahead, ganache can be prepared and stored in the fridge; reheat gently in short bursts in the microwave before pouring.
  • Ensure ganache is cooled to room temperature before folding mousse and before pouring over the cake to prevent melting layers.
  • Wrap the outside of the springform pan with aluminum foil to prevent leakage if your pan is not leak-proof.
  • The optional instant coffee powder enhances the chocolate flavor but can be omitted for a pure chocolate taste.

Keywords: chocolate mousse cake, easy chocolate cake, chocolate dessert, mousse dessert, chocolate ganache, layered cake

Find it online: https://zestywithzane.com/easy-chocolate-mousse-cake-recipe/