Chocolate Mousse Cake Recipe

Introduction

This Chocolate Mousse Cake is a luscious dessert that combines rich, moist chocolate cake layers with silky dark and white chocolate mousses. Topped with a smooth milk chocolate ganache, it’s an elegant treat perfect for special occasions or any time you crave a decadent chocolate fix.

Ingredients

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ cup (120ml) whole milk, room temperature
• 2 large eggs, room temperature
• ½ cup (128g) sour cream, room temperature
• ½ cup (110g) vegetable oil
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup (240ml) hot water
• 4 large egg yolks
• 2 cups (480ml) heavy cream
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3.5 oz (100g) dark chocolate
• 4.5 oz (130g) white chocolate
• 5 oz (140g) milk chocolate
• ⅓ cup (80ml) heavy cream (for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
5. Step 5: Slowly stir in the hot water until the batter is smooth and thin. This thin batter creates a tender crumb.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely. Let them cool for at least 2 hours before assembling.
8. Step 8: For the mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer, then remove from heat immediately.
9. Step 9: In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
10. Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 2-3 minutes).
11. Step 11: Divide the custard base equally between two bowls. Stir dark chocolate into one and white chocolate into the other until melted and smooth.
12. Step 12: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
13. Step 13: Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly over the top, then place the second cake layer on top.
14. Step 14: Spread the white chocolate mousse over the top layer, smoothing it evenly. Refrigerate for at least 2 hours to set.
15. Step 15: For the ganache, heat ⅓ cup heavy cream until it just begins to simmer, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Pour over the cake before serving.

Tips & Variations

• Use parchment paper to line your cake pans for easy removal and clean edges.
• Allow the cake layers to cool completely before assembling to prevent the mousse from melting.
• Espresso powder enhances the chocolate flavor without adding coffee taste—don’t skip it!
• Try adding a splash of your favorite liqueur to the mousse for an adult twist.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse texture. Before serving, you can let it sit at room temperature for 10-15 minutes for a softer bite. Leftover cake can be frozen for up to 2 weeks; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is perfect for making a day ahead. Preparing it in advance gives the mousse time to set nicely, enhancing the texture and flavor.

Can I use a different type of chocolate?

Absolutely. You can substitute the dark, white, or milk chocolate with your preferred varieties. Just be sure to use good quality chocolate for best results.

Chocolate Mousse Cake Recipe

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★★★★★

4.6 from 56 reviews

This decadent Chocolate Mousse Cake features two layers of moist cocoa cake filled and topped with rich dark and white chocolate mousses, finished with a glossy milk chocolate ganache. The cake combines a tender crumb with silky, airy mousses for an indulgent dessert perfect for special occasions or chocolate lovers seeking a luxurious treat.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup (120ml) whole milk, room temperature
• 2 large eggs, room temperature
• ½ cup (128g) sour cream, room temperature
• ½ cup (110g) vegetable oil
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1 cup (240ml) hot water

Chocolate Mousses

• 4 large egg yolks
• 2 cups (480ml) heavy cream, divided
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3.5 oz (100g) dark chocolate
• 4.5 oz (130g) white chocolate

Ganache

• 5 oz (140g) milk chocolate
• ⅓ cup (80ml) heavy cream

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined to ensure an even distribution of leavening agents and cocoa.
3. Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract thoroughly to help dissolve the espresso and create a smooth base.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The batter will be thick, which is expected at this stage.
5. Add Hot Water: Slowly stir in the hot water until the batter becomes smooth and noticeably thinner. This step helps produce a tender and moist cake crumb.
6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove and transfer them to wire racks to cool completely. Allow at least 2 hours for full cooling before assembling the cake.
8. Prepare Custard Base: For the mousses, heat 1 cup of heavy cream in a saucepan just until it begins to simmer, then remove it from the heat immediately to avoid boiling.
9. Whisk Egg Yolks: In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thickened, which helps create a smooth custard base.
10. Temper Egg Mixture: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to prevent the eggs from curdling and ensure a smooth texture.
11. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thick enough to coat the back of a spoon, about 2-3 minutes.
12. Divide Custard and Add Chocolate: Divide the custard base evenly between two bowls. Add the dark chocolate to one and the white chocolate to the other, stirring each until fully melted and smooth.
13. Whip Cream and Fold into Chocolates: Whip the remaining 1 cup of heavy cream to soft peaks. Gently fold half of the whipped cream into each chocolate mixture to create two light and airy mousses.
14. Assemble Cake Layers: Place one cooled cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top before adding the second cake layer on top.
15. Top with White Chocolate Mousse: Spread the white chocolate mousse evenly over the top cake layer, smoothing it out to create an even finish. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set.
16. Prepare Ganache: Heat ⅓ cup of heavy cream until it just begins to simmer, then pour it over the milk chocolate. Let it sit for 2 minutes to melt, then stir until smooth and glossy. Pour or spread this ganache over the top of the cake as a final decadent finish.

Notes

• Ensure all dairy and eggs are at room temperature before use for a smooth batter and mousse.
• Do not overmix the cake batter once wet and dry ingredients are combined to avoid a dense texture.
• Folding the whipped cream gently into the chocolate custards preserves the airy mousse texture.
• The cake should be fully cooled before adding the mousse to prevent melting and sliding.
• Chilling the assembled cake for at least 2 hours is essential to allow mousses to set properly.
• The espresso powder enhances the chocolate flavor but can be omitted if preferred.

Keywords: Chocolate Mousse Cake, Layer Cake, Chocolate Dessert, Dark Chocolate, White Chocolate, Ganache, Moist Cake, Homemade Cake