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Dark Chocolate Mousse Cake Recipe

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★★★★★

4.8 from 88 reviews

This Dark Chocolate Mousse Cake is a decadent dessert combining a moist chocolate cake base with a rich, creamy chocolate mousse topping and a glossy dark chocolate ganache finish. Perfect for chocolate lovers, it shines with layers of deep cocoa flavor and a smooth, velvety texture.

Ingredients

Scale

Chocolate Cake

  • 1 Cup (120g) All-Purpose Flour
  • ½ Cup (42g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder (optional)
  • ¾ Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Fine Sea Salt
  • 3/4 Cup + 2 Tablespoons (175g) White Granulated Sugar
  • 1/3 Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)
  • ⅓ Cup (76g) Full-Fat Sour Cream (room temperature)
  • 1 Whole Large Egg (room temperature)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup (113g) Boiling Water

Chocolate Mousse

  • 1 1/2 Cups (340g) Heavy Cream
  • 1 Whole Large Egg + 1 Large Yolk
  • 1/3 Cup (67g) White Granulated Sugar
  • 1/4 Cup (21g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder
  • 1/8 Teaspoon Fine Sea Salt
  • 6 Ounces (170g) Dark Chocolate
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup (227g) Heavy Cream (to be whipped, cold)

Chocolate Ganache

  • 5 Ounces (141g) Dark Chocolate 60% to 70%
  • 2/3 Cup (151g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Preheat the oven to 350ºF (180ºC). Grease and line a 9-inch (23cm) springform pan with parchment paper to prepare for the cake batter.
  2. Combine Dry Ingredients: In a small bowl, whisk together the flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and fine sea salt until well mixed.
  3. Combine Wet Ingredients: In a large bowl, whisk the sugar, oil, sour cream, whole egg, and vanilla extract together until fully combined.
  4. Mix Dry & Wet Ingredients: Sift the dry mixture into the wet ingredients, pushing cocoa lumps through the sieve. Gently whisk until just combined; the batter will be thick.
  5. Add Hot Water: Pour in the boiling water and gently whisk until the batter thins and is just combined. Avoid overmixing to keep the batter light.
  6. Bake Cake: Pour the batter into the prepared springform pan and bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan and let it cool completely at room temperature or in the fridge.
  8. Prepare Chocolate Mousse Base: In a small saucepan off heat, whisk the heavy cream, whole egg, egg yolk, sugar, cocoa powder, espresso powder, and salt until smooth and uniform.
  9. Cook Mousse Mixture: Place the saucepan over low heat and whisk constantly until the mixture reaches 170ºF (76ºC), approximately 8 to 10 minutes, ensuring it doesn’t scramble.
  10. Add Chocolate & Vanilla: Remove from heat, add chopped dark chocolate and vanilla extract, whisking until the mixture is smooth and fully combined.
  11. Chill Mousse: Transfer the chocolate mousse mixture to a bowl, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate for 1 to 1.5 hours until thick and spreadable. If hardened, allow to soften at room temperature before use.
  12. Prepare Cake Pan and Assemble: Line the bottom of the springform pan with parchment paper. Level the cooled cake top if needed, place the cake back into the pan, and wrap the sides with acetate or lightly oiled parchment paper to ease release later.
  13. Whip Cream & Fold Mousse: Using a hand mixer, whip the cold heavy cream until firm peaks form. In two additions, gently fold the chilled mousse mixture into the whipped cream until no white streaks remain, being careful not to overmix.
  14. Spread Mousse on Cake: Evenly spread the chocolate mousse on top of the cake layer in the springform pan. Refrigerate the assembled cake for at least 8 hours to set.
  15. Make Chocolate Ganache: When ready to serve, place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it simmers (~185ºF/85ºC), then pour cream over the chocolate. Let stand for 4-5 minutes before stirring gently until smooth. If needed, warm over a simmering water bath to melt all chocolate.
  16. Unmold Cake and Apply Ganache: Remove the chilled cake from the refrigerator, remove the acetate/parchment wrap, and transfer it onto a serving plate. Pour the ganache evenly over the cake, using an offset spatula to spread to the edges.
  17. Final Chill & Serve: Place the cake back into the refrigerator for 10 to 15 minutes to let the ganache set before slicing and serving. Enjoy your rich and luscious dark chocolate mousse cake!

Notes

  • For best results, use high-quality Dutch-process cocoa powder and good-quality dark chocolate for deep flavor.
  • Ensure eggs and sour cream are at room temperature for proper batter consistency.
  • The espresso powder enhances the chocolate flavor but is optional if unavailable.
  • When folding mousse and whipped cream, be gentle to maintain airiness.
  • If the mousse mixture hardens too much in the fridge, let it soften before folding to avoid lumps.
  • Acetate or parchment wrap around the cake allows easy removal and smooth ganache edges.
  • Allow cake to chill adequately for mousse to set firmly before adding ganache.

Keywords: dark chocolate mousse cake, chocolate mousse cake recipe, rich chocolate dessert, layered mousse cake, homemade chocolate cake

Find it online: https://chefmilacook.com/dark-chocolate-mousse-cake-recipe/