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Chocolate Mousse Cake Recipe

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4.7 from 101 reviews

This decadent Chocolate Mousse Cake features a tender cocoa sponge layered with rich dark and white chocolate mousses and finished with a glossy milk chocolate ganache. Perfect for special occasions or chocolate lovers craving a luxurious dessert with varied chocolate textures.

Ingredients

Scale

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 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

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. Prepare Cake Pans: 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. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, combine the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
  4. Form Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
  5. Thin Batter: Slowly stir in the hot water until the batter is smooth and thin, ensuring a tender crumb.
  6. Bake Cake Layers: Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely, at least 2 hours before assembling.
  8. Prepare Custard Base for Mousses: Heat 1 cup of heavy cream in a saucepan until just simmering, then remove from heat immediately.
  9. Whisk Egg Mixture: In a bowl, whisk the 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. Cook Custard: Return the 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.
  11. Divide and Melt Chocolate: Divide the custard base equally into two bowls. Add dark chocolate to one bowl and white chocolate to the other, stirring until completely melted and smooth.
  12. Fold in Whipped Cream: Beat the remaining 1 cup heavy cream to soft peaks. Gently fold half into each chocolate custard mixture to create two distinct mousses.
  13. Assemble Layers: Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly on top, then place the second cake layer over it.
  14. Top with White Chocolate Mousse: Spread the white chocolate mousse evenly over the top layer, smoothing it out thoroughly.
  15. Chill Cake: Refrigerate the assembled cake for at least 2 hours to allow the mousses to set properly.
  16. Prepare Ganache: Heat ⅓ cup heavy cream until just simmering, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Pour or spread ganache over the set mousse cake to finish.

Notes

  • Ensure all refrigerated ingredients (milk, eggs, sour cream) are brought to room temperature before mixing for best cake texture.
  • Hot water thins the batter, making the cake moist and tender.
  • Be careful when cooking the custard to avoid scrambling the eggs; constant stirring and gradual heat are key.
  • Use high-quality chocolates for best flavor in mousse and ganache.
  • Refrigerate the cake after assembly to allow mousses to set firmly for cleaner slicing.
  • To make assembly easier, chill the cake layers before adding mousse.

Keywords: Chocolate mousse cake, layered chocolate cake, dark chocolate mousse, white chocolate mousse, chocolate ganache, decadent chocolate dessert

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