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Chocolate Mousse Cake

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An elegant dessert featuring layers of moist chocolate cake and silky chocolate mousse, all enrobed in a glossy chocolate ganache. This showstopping cake combines multiple chocolate elements with varying textures for the ultimate chocolate lover’s experience. Perfect for special occasions, celebrations, or anytime you want to impress with a sophisticated dessert that tastes as amazing as it looks.

Ingredients

Scale

For the Chocolate Cake:

  • 1½ cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup buttermilk, room temperature
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup hot strong coffee or hot water

For the Chocolate Mousse:

  • 12 oz semi-sweet chocolate, finely chopped
  • 3 cups heavy cream, divided
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, softened
  • Pinch of salt

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup (for shine, optional)

For Decoration (Optional):

 

  • Chocolate shavings or curls
  • Fresh berries
  • Cocoa powder for dusting
  • Gold leaf or edible glitter

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes. Stir in the hot coffee or water (the batter will be thin). Divide evenly between the prepared pans.
  4. Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, level the tops of the cakes if needed.
  5. Prepare the Chocolate Mousse: Place the chopped chocolate in a large bowl. Heat 1 cup of the heavy cream in a saucepan just until it begins to simmer. Pour over the chocolate and let stand for 1 minute, then whisk until smooth. Add butter and salt, whisking until incorporated. Let cool to room temperature, stirring occasionally.
  6. Whip Cream for Mousse: In a chilled bowl, whip the remaining 2 cups of heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold about ⅓ of the whipped cream into the cooled chocolate mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Refrigerate for 30 minutes to firm up slightly.
  7. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread about half of the chocolate mousse on top, leaving a ½-inch border around the edge. Place the second cake layer on top, then spread the remaining mousse over the top and sides of the cake. Use an offset spatula to smooth the surface. Refrigerate for at least 1 hour to set the mousse.
  8. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate and let stand for 1 minute. Whisk until smooth. Add butter and corn syrup (if using), and whisk until glossy. Allow to cool slightly until it reaches pouring consistency but is still fluid.
  9. Apply the Ganache: Place the cake on a wire rack set over a baking sheet to catch drips. Pour the ganache over the top of the chilled cake, allowing it to flow down the sides. Use an offset spatula to guide the ganache and ensure the cake is completely covered. Let set for a few minutes, then carefully transfer to a serving plate.
  10. Decorate and Chill: Decorate as desired with chocolate shavings, fresh berries, or a dusting of cocoa powder. Refrigerate for at least 2 hours or overnight to fully set before serving.

Serving Suggestions:

 

Serve slices of this luxurious cake with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For an elegant presentation, garnish each plate with a mint leaf, a light dusting of powdered sugar, or a drizzle of raspberry coulis to contrast with the rich chocolate. This cake pairs beautifully with coffee, espresso, or a glass of dessert wine.

Notes

Pro Tips:

  • For the silkiest mousse, ensure your heavy cream is very cold before whipping.
  • To create clean slices, dip a sharp knife in hot water, wipe dry, and slice. Clean and reheat the knife between each cut.
  • The coffee in the cake batter enhances the chocolate flavor without adding coffee taste. If you prefer, hot water can be substituted.
  • For a more stable mousse, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of water (bloomed and melted) to the chocolate mixture before folding in the whipped cream.

Common Mistakes to Avoid:

  • Overmixing the cake batter, which can result in a tough cake.
  • Rushing the cooling process between steps. The chocolate mixtures need to cool properly before proceeding to the next step.
  • Applying ganache to a warm cake, which will cause it to melt and slide off.
  • Not allowing enough time for the mousse to set before adding the ganache layer.

Storage Instructions:

Store the cake covered in the refrigerator for up to 3 days. For the best flavor and texture, remove from the refrigerator about 20-30 minutes before serving to take the chill off. Individual slices can be frozen for up to 1 month; wrap tightly in plastic wrap and then aluminum foil. Thaw slices in the refrigerator overnight before serving.

 

Enjoy your Chocolate Mousse Cake!

Find it online: https://bakesbliss.com/chocolate-mousse-cake/