Description
This rich and decadent Chocolate Mousse Cake combines a moist dark chocolate cake layered with a luscious whipped cream mousse. Perfect for special occasions or a luxurious dessert, this cake features a tender crumb with intense chocolate flavor balanced by the light, airy whipped cream layers.
Ingredients
Scale
Cake Ingredients
- 8 oz dark chocolate
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Mousse Layer
- 1 cup whipped cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly, then dust them with cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler or gently in the microwave until smooth and combined. Allow to cool slightly.
- Whisk Eggs and Sugar: Using a mixer, whisk the large eggs and granulated sugar until the mixture becomes pale, fluffy, and has increased in volume. This aeration is important for a light texture.
- Combine Chocolate Mixture: Gently fold the melted chocolate and butter mixture into the egg and sugar mixture, ensuring it’s evenly incorporated without deflating the batter.
- Add Dry Ingredients: Sift the all-purpose flour and unsweetened cocoa powder together to avoid lumps, then carefully fold them into the batter to maintain a light texture.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. Let cakes cool completely on wire racks.
- Whip the Cream: Whip the fresh cream until soft peaks form. This will serve as the mousse layer between and on top of the cake layers.
- Assemble the Cake: Once the cakes are fully cooled, place one cake layer on serving plate, spread half of the whipped cream over it evenly. Add the second cake layer on top and coat the entire cake with the remaining whipped cream before serving.
Notes
- Ensure the melted chocolate mixture is not too hot before folding it into the eggs to prevent scrambling.
- For best results, use high-quality dark chocolate with at least 60-70% cocoa.
- Whip the cream just until soft peaks form to keep a light, mousse-like texture.
- Store the assembled cake in the refrigerator and consume within 2-3 days for freshness.
- You can add a splash of vanilla extract or a pinch of espresso powder to intensify the chocolate flavor.
