Description
A rich and decadent Chocolate Mousse Cake featuring a moist cocoa cake base topped with a smooth, creamy chocolate mousse and finished with a light whipped cream topping garnished with chocolate shavings. Perfect for chocolate lovers seeking an elegant dessert.
Ingredients
Scale
Cake Base:
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup boiling water
Mousse:
- 1 1/2 cups heavy cream (divided)
- 12 oz semisweet chocolate, chopped
- 3 tbsp unsalted butter
- 2 tbsp sugar
- 2 tsp vanilla extract
- Pinch of salt
Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Garnish:
- Chocolate shavings
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan to prevent sticking. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the egg, whole milk, vegetable oil, and vanilla extract, and beat the mixture until smooth and well combined. Carefully stir in the boiling water last; the batter will be thin. Pour the batter into the prepared pan.
- Bake the Cake Base: Place the cake pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
- Make the Chocolate Mousse: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate and butter placed in a heatproof bowl. Let it sit undisturbed for 2 minutes to melt the chocolate, then whisk vigorously until the mixture becomes smooth and glossy. Allow this chocolate mixture to chill until it reaches room temperature.
- Whip the Cream for Mousse: In a separate chilled bowl, beat the remaining 1/2 cup heavy cream with the sugar, vanilla extract, and a pinch of salt until stiff peaks form. Gently fold this whipped cream into the cooled chocolate mixture, being careful not to deflate it, to create a light and fluffy mousse.
- Assemble the Cake: Once the cake base has fully cooled, spread the prepared mousse evenly over the top. Place the cake in the refrigerator and chill until the mousse sets firmly, at least 2 hours.
- Prepare the Whipped Cream Topping: In a cold bowl, beat the chilled 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream layer gently over the chilled mousse layer.
- Garnish and Serve: Decorate the top of the cake with elegant chocolate shavings. Keep the cake refrigerated until ready to serve to maintain the mousse and whipped cream stability.
Notes
- For best results, chill your mixing bowls and beaters before whipping cream to help it whip faster and hold shape better.
- Use high-quality semisweet chocolate for a richer mousse flavor.
- The boiling water added to the cake batter helps enhance the cocoa flavor and keeps the cake moist.
- The cake should be fully cooled before adding mousse to prevent melting or separating.
- Store the cake refrigerated and consume within 2-3 days for optimal freshness.
