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Dark Chocolate Mousse Cake Recipe

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★★★★★

4.9 from 145 reviews

Indulge in this decadent Dark Chocolate Mousse Cake featuring a moist chocolate cake base layered with a rich, velvety chocolate mousse and topped with a silky chocolate ganache. Perfect for special occasions or chocolate lovers, this elegant dessert combines deep cocoa flavors with smooth textures for a luxurious treat.

Ingredients

Scale

Chocolate Cake

  • 1 Cup (120g) All-Purpose Flour
  • ½ Cup (42g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder (optional, but recommended)
  • ¾ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Fine Sea Salt
  • 1 Cup (200g) Granulated White Sugar
  • ⅓ Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)
  • ⅓ Cup (76g) Full-Fat Sour Cream (room temperature)
  • 1 Whole Large Egg (room temperature)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup (113g) Boiling Water

Chocolate Mousse

  • 1 ½ Cups (340g) Heavy Cream
  • 1 Whole Large Egg + 1 Large Yolk
  • ⅓ Cup (67g) White Granulated Sugar
  • ¼ Cup (21g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder
  • ⅛ Teaspoon Fine Sea Salt
  • 6 Ounces (170g) Dark Chocolate
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup (227g) Heavy Cream (cold, to be whipped)

Chocolate Ganache

  • 5 Ounces (141g) Dark Chocolate (60% to 70%)
  • ⅔ Cup (151g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Preheat your oven to 350ºF (180ºC). Grease and line a 9-inch (23cm) springform pan with parchment paper to prepare for baking the chocolate cake.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and sea salt until evenly mixed.
  3. Combine Wet Ingredients: In a large bowl, whisk together the sugar, neutral oil, sour cream, egg, and vanilla extract until well combined and smooth.
  4. Mix Dry and Wet Ingredients: Sift the dry ingredients into the wet mixture, pushing any lumps of cocoa powder through the sieve. Gently whisk until nearly incorporated. Add the boiling water last and gently whisk until just combined; the batter will be thin—avoid overmixing.
  5. Bake the Cake: Pour the batter into the prepared springform pan and bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Let the cake cool on a wire rack for 15 minutes, then remove it from the pan and allow it to cool completely at room temperature or in the fridge.
  7. Prepare Chocolate Mousse Mixture: Off heat, whisk together heavy cream, whole egg, egg yolk, sugar, cocoa powder, espresso powder, and sea salt in a small saucepan until thoroughly combined.
  8. Cook the Mousse Base: Place the saucepan over low heat, whisk constantly, and heat mixture until it reaches 170ºF (76ºC), about 8 to 10 minutes, ensuring it doesn’t curdle.
  9. Add Chocolate and Vanilla: Remove from heat and immediately whisk in the chopped dark chocolate and vanilla extract until smooth and fully combined.
  10. Chill Mousse Mixture: Transfer the mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill in the fridge for 1 to 1.5 hours until thickened and spreadable.
  11. Prepare Cake Pan for Mousse: Line the bottom of the springform pan with fresh parchment paper. If desired, level the cake top with a serrated knife, place the cooled cake back into the pan, and wrap the sides with acetate or lightly oiled parchment paper to help release later.
  12. Whip Cream and Fold: Whip the cold heavy cream to firm peaks using a hand mixer. Gently fold the chilled chocolate mousse mixture into the whipped cream in two additions until no white streaks remain; avoid overmixing.
  13. Assemble and Chill Cake: Spread the chocolate mousse evenly over the cooled cake layer inside the springform pan. Chill the assembled cake for at least 8 hours to set.
  14. Make Chocolate Ganache: When ready to serve, place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan to a low simmer at about 185ºF (85ºC). Pour hot cream over the chocolate and let sit for 4-5 minutes. Stir gently until smooth. If needed, gently warm the mixture over simmering water to melt fully.
  15. Finish and Serve: Remove the chilled cake from the pan, peel off acetate or parchment paper, and transfer to a serving plate. Pour ganache over the cake, spreading evenly with an offset spatula. Chill again for 10 to 15 minutes for ganache to set. Slice and enjoy your luxurious dark chocolate mousse cake!

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and mousse.
  • Fine espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Be careful not to overmix the batter to keep the cake tender.
  • When heating the mousse mixture, do not let it boil to avoid scrambling the eggs.
  • Placing acetate or parchment around the cake helps with easy removal and clean edges.
  • If mousse hardens too much in the fridge, allow it to soften at room temperature before folding with whipped cream.
  • Ganache can be made ahead and warmed gently if it thickens too much before use.

Keywords: dark chocolate mousse cake, chocolate mousse cake recipe, decadent chocolate cake, rich chocolate dessert, homemade chocolate mousse

Find it online: https://mixitwitjoe.com/dark-chocolate-mousse-cake-recipe/