Description
This Chocolate Mousse Cake features a moist cocoa sponge base topped with a rich, creamy chocolate mousse and finished with a smooth, glossy ganache. Perfect for chocolate lovers, this elegant dessert combines baking and stovetop techniques for a decadent treat that sets beautifully in the refrigerator.
Ingredients
Scale
For the Cake:
- ½ cup all-purpose flour
- â…“ 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 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
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 ensure easy removal. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt to combine the dry ingredients evenly. In another bowl, whisk the eggs and sugar until the mixture becomes light and fluffy, which will help give the cake a nice texture. Add the melted butter and vanilla extract to the egg mixture, then gently fold in the dry ingredients without overmixing. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before proceeding.
- Make the Chocolate Mousse: Begin by blooming the gelatin; sprinkle it over the tablespoon of water in a small bowl and let it sit for 5 minutes to soften. Melt the chopped semi-sweet chocolate with ½ cup of heavy cream using a double boiler or microwave, stirring until smooth and fully combined. Allow the chocolate mixture to cool slightly to prevent curdling. Microwave the gelatin mixture briefly until dissolved and then stir it into the melted chocolate. Whip the remaining 1 cup of heavy cream to soft peaks, being careful not to overbeat. Gently fold the whipped cream into the chocolate mixture until well combined. Spread this mousse layer evenly over the cooled cake base. Refrigerate for at least 2 hours to let the mousse set firmly.
- Prepare the Ganache: Heat the remaining ½ cup of heavy cream in a saucepan over medium heat until it just starts to simmer, making sure not to boil. Remove from heat and immediately pour the hot cream over the finely chopped chocolate. Stir gently until the mixture is smooth, glossy, and fully combined. Let the ganache cool slightly until it thickens but remains pourable.
- Assemble and Chill: Pour the ganache evenly over the set mousse layer, spreading it carefully to coat the surface. Place the cake back in the refrigerator and chill for another hour or until the ganache is firm. Before serving, run a warm knife around the edge of the springform pan to loosen the cake, then carefully release the sides. Slice the cake and serve chilled for the best flavor and texture experience.
Notes
- Use a springform pan to make it easier to release the cake after chilling.
- Ensure the cake is completely cooled before adding the mousse to prevent melting.
- Blooming gelatin properly is key to setting the mousse firmly.
- Be careful not to overwhip the cream for mousse; soft peaks ensure a light, airy texture.
- For a more intense chocolate flavor, you can use dark chocolate instead of semi-sweet.
- Ganache can be made ahead and stored in the refrigerator; gently reheat to desired consistency before pouring over the mousse.
