Description

This decadent Chocolate Mousse Cake is a luscious layered dessert featuring a tender cocoa-flavored cake base topped with a silky smooth chocolate mousse and finished with a rich, glossy chocolate ganache. Perfect for chocolate lovers, it combines textures and flavors beautifully, making an elegant treat for special occasions or indulgent gatherings.

Ingredients

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For the Cake Base

½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract

For the Chocolate Mousse

8 oz semi-sweet chocolate, chopped
1 ½ cups heavy cream, divided
1 teaspoon unflavored gelatin
1 tablespoon water

For the Ganache

½ cup heavy cream
4 oz semi-sweet chocolate, finely chopped

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Instructions

Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to prevent sticking. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt to combine and aerate the dry ingredients. In a separate bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy, incorporating air for a tender crumb. Add the melted butter and vanilla extract to the egg mixture, then gently fold in the dry ingredients until just combined. Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow the cake to cool completely in the pan.
Make the Chocolate Mousse: Sprinkle the gelatin over the tablespoon of water in a small bowl and let it bloom for 5 minutes to soften. Melt 8 oz of chopped semi-sweet chocolate with ½ cup of heavy cream using a double boiler or microwave, stirring until smooth. Allow the chocolate mixture to cool slightly. Microwave the bloomed gelatin briefly until dissolved, then stir it into the melted chocolate mixture. Whip the remaining 1 cup of heavy cream to soft peaks using a mixer, then gently fold this whipped cream into the chocolate mixture to create a light, airy mousse. Spread the mousse evenly over the cooled cake base in the pan, then refrigerate for 2 hours to allow it to set.
Make the Ganache: Heat the remaining ½ cup of heavy cream in a saucepan over medium heat until it just begins to simmer; do not boil. Remove from heat immediately and pour the hot cream over the finely chopped 4 oz semi-sweet chocolate in a bowl. Stir gently until the mixture is smooth, glossy, and slightly cooled but still pourable.
Assemble the Cake: Pour the prepared ganache evenly over the mousse layer, spreading with a spatula for a smooth finish. Refrigerate the cake for an additional hour to let the ganache set firmly. Before serving, run a warm knife around the edges of the cake to loosen it from the pan, release the springform ring, slice, and serve chilled for the best texture and flavor.

Notes

Ensure the cake base is completely cool before adding the mousse to prevent melting.
Use a double boiler or microwave in short bursts to melt the chocolate gently without burning.
To get soft peaks for the whipped cream, avoid over-whipping which can cause the cream to separate.
The gelatin is key for stabilizing the mousse, so do not skip this step.
Store the cake refrigerated and consume within 2-3 days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired