Description
This Chocolate Mousse Cake is the perfect combination of a moist chocolate cake base and a light, airy chocolate mousse topping. It’s rich, creamy, and melts in your mouth with every bite. Whether you’re making it for a birthday, a dinner party, or simply to satisfy a chocolate craving, this recipe guarantees a flawless and indulgent dessert every time!
Ingredients
Scale
For the Cake Base:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 2 eggs
- ½ cup melted butter
- 1 tsp vanilla extract
- ½ cup milk
For the Chocolate Mousse:
- 1½ cups heavy cream
- 1½ cups dark chocolate, melted
- 2 tbsp sugar
- 2 egg yolks
- 1 tsp vanilla extract
For Toppings (Optional):
- Whipped cream
- Chocolate shavings
- Fresh berries
Instructions
Step 1: Bake the Cake Base
- Preheat the oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until fluffy. Add melted butter, vanilla, and milk.
- Gradually fold the dry ingredients into the wet mixture until fully combined.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the mousse.
Step 2: Prepare the Chocolate Mousse
- Melt the chocolate and let it cool slightly.
- Whip the heavy cream until soft peaks form.
- In a separate bowl, beat the egg yolks and sugar until light and fluffy.
- Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream.
Step 3: Assemble the Cake
- Place the cooled cake base in a pan.
- Pour the chocolate mousse over the cake, spreading it evenly.
- Refrigerate for at least 4 hours (or overnight) to set.
Step 4: Serve and Enjoy!
- Top with whipped cream, chocolate shavings, or fresh berries before serving.
Notes
Use high-quality chocolate (at least 60% cocoa) for the best flavor.
Don’t over-whip the cream—soft peaks are ideal for a smooth mousse.
Let the cake cool completely before adding the mousse to prevent melting.
Chill for at least 4 hours for the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes