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Easy Chocolate Mousse Cake Recipe

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4.9 from 669 reviews

This Easy Chocolate Mousse Cake combines a rich, moist chocolate cake layered with a silky handmade chocolate mousse and finished with a shiny chocolate ganache. Perfect for chocolate lovers looking for an elegant dessert that’s surprisingly simple to prepare, this recipe uses basic ingredients and classic techniques to create a decadent treat ideal for special occasions or anytime indulgence.

Ingredients

Scale

Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup hot coffee

Mousse

  • 8 oz semisweet chocolate
  • 2 cups heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Ganache

  • ½ cup heavy cream
  • 4 oz bittersweet chocolate, chopped
  • 1 tbsp light corn syrup
  • 1 tbsp unsalted butter

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix wet ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and hot coffee until the mixture is smooth and uniform.
  4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
  5. Bake the cake layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool completely in their pans.
  6. Prepare the mousse: Melt the semisweet chocolate using a double boiler or microwave and allow it to cool slightly. In a chilled bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold the melted chocolate into the whipped cream until fully incorporated, being careful not to deflate the cream.
  7. Assemble the mousse cake: Place one cooled cake layer into a springform pan or cake ring. Spread half of the chocolate mousse evenly over it. Add the second cake layer and top with the remaining mousse. Refrigerate for several hours or until the mousse is set.
  8. Make the ganache: Heat the heavy cream until just simmering and pour over the chopped bittersweet chocolate. Let it sit for a minute, then stir gently until smooth. Stir in the corn syrup and butter until glossy and well combined.
  9. Finish the cake: Remove the mousse cake from the refrigerator and pour the ganache evenly over the top, spreading it to cover the cake edges. Return to the fridge briefly if needed to set the ganache before serving.

Notes

  • If you don’t have buttermilk, you can make a substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Make sure the melted chocolate in the mousse is not too hot when folding into whipped cream or it may cause the cream to deflate.
  • Use a springform pan for easy removal of the mousse cake layers.
  • Ganache can be made a day ahead and stored in the refrigerator; just rewarm gently before applying to the cake.
  • For an extra rich flavor, use high-quality semisweet and bittersweet chocolates.

Keywords: chocolate mousse cake, easy chocolate cake, chocolate dessert, mousse cake recipe, layered cake

Find it online: https://ricoloranz.com/easy-chocolate-mousse-cake-recipe/