Description
This Chocolate Mousse Cake is a decadent layered dessert featuring a rich cocoa cake base topped with a light and fluffy chocolate mousse. Perfect for special occasions or elegant dinner parties, this make-ahead cake combines the deep flavors of semi-sweet chocolate with a creamy mousse layer that sets beautifully after chilling. Garnish with whipped cream or chocolate shavings for an extra touch of sophistication.
Ingredients
Scale
For the Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water
For the Chocolate Mousse:
- 1 1/2 cups heavy whipping cream
- 8 oz semi-sweet chocolate, chopped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping (optional):
- Whipped cream
- Chocolate shavings
- Cocoa powder for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Mix the sour cream into the butter mixture. Gradually add the dry ingredients alternately with hot water, beginning and ending with the dry ingredients, stirring until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared springform pan and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Let the cake cool completely inside the pan.
- Melt Chocolate for Mousse: In a heatproof bowl set over simmering water, melt the chopped semi-sweet chocolate until smooth. Alternatively, melt in the microwave in short intervals, stirring frequently. Allow it to cool slightly.
- Whip Cream: In a separate bowl, beat the heavy whipping cream together with powdered sugar and vanilla extract until soft peaks form.
- Fold in Chocolate: Gently fold the slightly cooled melted chocolate into the whipped cream until the mixture is smooth and fluffy, taking care not to deflate the whipped cream.
- Assemble the Cake: Spread the chocolate mousse evenly over the cooled cake layer while still in the springform pan.
- Chill to Set Mousse: Refrigerate the cake for at least 4 hours, or until the mousse layer is firmly set.
- Garnish and Serve: Before serving, remove the springform pan sides and top the cake with optional whipped cream, chocolate shavings, or a dusting of cocoa powder for a beautiful presentation.
Notes
- This cake can be made a day ahead and stored in the refrigerator to develop deeper flavors.
- For a richer and more intense mousse, substitute semi-sweet chocolate with bittersweet chocolate.
- Be sure the cake layer is completely cooled before adding the mousse to prevent melting and ensure a clean set.
- Use a sharp serrated knife to slice the cake for neat pieces.
- For an added crunch, consider sprinkling chopped nuts between the cake and mousse layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
