Introduction

This Chocolate Swirl Mousse Bundt Cake is a delightful dessert that combines rich chocolate cake with a creamy mousse center. The luscious ganache glaze and chocolate curls add an elegant touch, making it perfect for special occasions or whenever you’re craving something indulgent.

A round bundt cake with a shiny, smooth chocolate glaze coating the outside, topped with rich chocolate shavings. Inside, the cake has multiple layers: a dark brown chocolate cake swirled with creamy white and light brown layers, creating a marbled effect. The cake is sliced to show the thick layers clearly. On the white plate around the cake, there are fresh red strawberry slices with green leaves, arranged neatly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
1 cup unsalted butter (softened)
3 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup heavy whipping cream
½ cup cream cheese (softened)
½ cup powdered sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
¾ cup heavy cream
Chocolate curls or shavings (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the 2 teaspoons of vanilla extract.
Step 5: Alternately add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth and combined.
Step 6: In another bowl, beat the cream cheese and powdered sugar together until smooth.
Step 7: Add 1 teaspoon of vanilla extract to the cream cheese mixture, then gently fold in the whipped heavy cream until the mousse is fluffy and well blended.
Step 8: Pour half of the cake batter into the prepared bundt pan and spread it evenly.
Step 9: Carefully spread the mousse filling over the cake batter, avoiding the edges so it stays in the center.
Step 10: Cover the mousse with the remaining cake batter, smoothing the top gently.
Step 11: Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
Step 12: Allow the cake to cool completely in the pan before removing it and glazing.
Step 13: To make the ganache, heat ¾ cup heavy cream until just simmering, then pour it over the 1 cup of semi-sweet chocolate chips. Let sit for 2 minutes.
Step 14: Whisk the cream and chocolate together until smooth and glossy.
Step 15: Pour the ganache evenly over the cooled bundt cake, letting it drip down the sides.
Step 16: Sprinkle the top with chocolate curls or shavings for an elegant finish.

Tips & Variations

For extra moisture, use room-temperature ingredients and be careful not to overmix the batter.
Substitute Greek yogurt for the buttermilk if desired, using the same amount.
Add a pinch of instant coffee powder to the dry ingredients to enhance the chocolate flavor.
Try using dark chocolate chips in the mousse or ganache for a richer taste.
Decorate with fresh berries or a dusting of powdered sugar for a different look.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the mousse fresh. Before serving, let it come to room temperature for about 30 minutes for the best texture. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A chocolate bundt cake with a glossy, dark chocolate glaze covering the outside, topped with small chocolate curls that add texture and decoration. The cake is sliced open, showing four main layers inside: a dark brown chocolate cake layer on the outer edge, a creamy white layer next, then a thick, rich dark chocolate filling in the center, and another creamy white layer just inside the chocolate glaze. The cake is presented on a white plate set on a white marbled textured surface, with fresh sliced red strawberries and green leaves placed in front of the cake slice for color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a bundt pan?

Yes, you can use a tube pan or a regular round cake pan, but baking times may vary. Check doneness with a toothpick starting around 40 minutes.

Is it necessary to chill the ganache before pouring it over the cake?

No, the ganache should be slightly warm and pourable to spread smoothly over the cake. If it cools and thickens too much, gently reheat it until pourable again.