This recipe creates a stunning chocolate mousse cake, perfect for any chocolate lover. The rich, decadent chocolate mousse filling rests on a moist and flavorful chocolate cake base, creating a textural contrast that is simply divine. A final touch of ganache or chocolate glaze elevates this dessert to an impressive showstopper.
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Chocolate Mousse:
- 12 ounces dark chocolate (60-70% cacao), chopped
- 1 ½ cups heavy whipping cream
- 3 large egg yolks
- ¼ cup granulated sugar
For the Chocolate Ganache (Optional):
- 8 ounces dark chocolate, chopped
- ¾ cup heavy whipping cream
Instructions:
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.
- Make the Chocolate Mousse: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate, stirring occasionally, until smooth. Remove from heat and let cool slightly.
- Whip the Cream: In a separate bowl, using an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
- Whisk the Egg Yolks: In another bowl, whisk together the egg yolks and sugar until light and slightly thickened.
- Combine the Mousse: Gently fold the melted chocolate into the whipped cream until just combined. Then, fold in the egg yolk mixture until fully incorporated. Be careful not to overmix.
- Assemble the Cake: Once the cakes are cool, place one layer on a cake plate or serving stand. Spread a generous amount of chocolate mousse over the top. Top with the second cake layer. Frost the entire cake with the remaining chocolate mousse, creating a smooth finish.
- Chocolate Ganache (Optional): If desired, prepare a chocolate ganache for a richer and glossier finish. In a small saucepan, heat the heavy cream until simmering. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Then, whisk until smooth and glossy. Let the ganache cool slightly before pouring it over the top of the frosted cake.
- Chill and Serve: Refrigerate the cake for at least 4 hours, or overnight, to allow the mousse to set firmly. Slice and serve chilled.
Tips:
- For an extra decadent touch, you can brush the cooled cake layers with a simple syrup before adding the mousse filling.
- Decorate the cake with fresh raspberries, chocolate shavings, or whipped cream for a festive touch.
- Leftover cake can be stored in the refrigerator for up to 3 days.