Chocolate Mousse Cake

The finest of all worlds is chocolate mousse cake. The bottom layer of this delectable delicacy is chocolate cake, while the top layer is chocolate mousse.

For added excitement, top with whipped cream and sprinkles. I believe this will become your new favorite chocolate cake, and the whole family will like it.

I’m all about efficiency, and this cake is just that. You can eat cake and mousse simultaneously. That is difficult to beat.

This one requires some planning since you must bake the cake first and allow it to cool before proceeding with the mousse. But it’s all worth it in the end.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Aside from the fact that it tastes fantastic, I think this cake looks fantastic as well.

It’s not difficult to make, but you will need a springform pan (which I discuss in the video in the recipe card below).

Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)

Buttermilk: While real buttermilk is preferred for this recipe, if you don’t have it or can’t acquire it, you may replace it following the technique described in the FAQ part of this page.

Hot coffee: This really helps the chocolate taste come through. If you don’t like the concept of coffee, you may substitute hot water, but don’t leave out the liquid.

Heavy cream: This will be used to make the mousse. Make sure you purchase heavy cream or whipping cream (not whipped cream). Whipped cream (or cold whip) is not the same as whipped cream and will not work in this recipe.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Mixing method:

The chocolate cake mixing process is quite simple. You’ll combine all of the dry ingredients in one bowl, the liquid in another, and then the liquid into the dry.

After that, add the hot coffee or water. So simple.

The mousse approach is a little more laborious, but well worth it. You must first heat the milk and melt the chocolate before allowing it to cool somewhat.

Then, whisk the cream with the confectioners’ sugar and fold it into the chocolate, being sure to fold it in carefully so that it remains fluffy.

Tips & FAQs:

Why do you say not to use Dutch processed cocoa powder?

Natural cocoa powder is acidic, however Dutch processed cocoa powder is not. Natural unsweetened cocoa powder is more common in the United States than Dutch processed cocoa powder, although it varies per country.

Because this recipe asks for baking soda, using Dutch cocoa powder instead of natural cocoa powder may result in some rising and flavor concerns. You’d have to make some changes to the leavening components.

What type of brown sugar should I use?

I like light brown sugar, but it doesn’t really matter whether you use light or dark.

I don’t have buttermilk, can I substitute it?

Yes, you may replace the cup of buttermilk with ordinary milk combined with a teaspoon of lemon juice or vinegar and set aside for approximately five minutes.

I don’t enjoy the flavor of coffee, therefore I don’t drink it. Can I use anything else in its place?

For starters, the coffee just enhances the chocolate flavor and does not make the cake taste like coffee. If you don’t like the notion of using it or don’t have any on hand, you may substitute extremely hot water.

Make careful not to leave out the liquid entirely.

What kind of chocolate should I use for the mousse?

I used chopped up semi-sweet chocolate baking bars. (You can see what I mean in the movie included in the recipe card below.)

Do I really have to sift the confectioner’s sugar?

You don’t have to, but it helps if all of the mousse’s components are incredibly frothy.

Can I use whipped cream or Cool Whip instead of the heavy cream/whipping cream?

This recipe will not work using Cool Whip. It is not the same as heavy cream (whipping cream). Heavy cream is found beside the milk in the dairy area and is just a fattier, heavier milk.

Cool Whip is already whipped and isn’t always created from milk. While it is delicious on pie, it will not work in this recipe since it is not pure cream.

For this recipe, be sure to use a springform pan.

Springform pans are divided into two sections: the bottom and the sides. I used a 9-inch springform pan.

When you finish baking the cake, leave it in the pan to cool so you can put the mousse on top later and chill it.

A standard pan will be almost hard to remove the cake from. A springform pan simplifies the process since you can just snap the clamp on the pan and the sides will come right out.

Make sure to grease the bottom of the pan and about half way up the sides:

You just want the springform pan to release effortlessly without destroying your cake.

Add a sheet pan under your springform pan when baking:

It will catch any possible leaks from your pan.

Make sure when folding in the whipped heavy cream, that you are very gentle:

You don’t want to agitate it too much. Simply take your time and work lightly to keep it fluffy.

Make sure to read all the recipe instructions in the recipe card and watch the video.

Because they may be able to answer any queries you have regarding tactics and recommendations.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies & tools:

  • 9 Springform Pan
  • Handmixer
  • Stand Mixer
  • Silicone Spatulas
  • Wooden Cutting Board Set

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Recipe:

Chocolate Mousse Cake

Chocolate mousse cake is the best of both worlds. This decadent dessert has a layer of chocolate cake on the bottom and a chocolate mousse layer on the top.

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Course: Dessert
Cuisine: American
Keyword: chocolate mousse cake
Prep Time: 45minutes
Cook Time: 35minutes
Chill time: 6hours
Servings: 12servings
Calories: 422kcal
Author: Sweet-crush.com @Sweet-crush.com

Ingredients

For the cake:

  • 1cupall purpose flour
  • 4 tbsp natural unsweetened cocoa powder (not Dutch processed cocoa-see notes)
  • 1teaspoonbaking powder
  • teaspoonbaking soda
  • teaspoonsalt
  • cupgranulated sugar
  • cuppacked brown sugar
  • cupunsalted butter(melted)
  • 2tablespoonvegetable oil
  • teaspoonvanilla extract(or vanilla paste)
  • cup buttermilk (or ordinary milk with a teaspoon of lemon juice or vinegar)
  • 2large eggs
  • cuphot coffee(or hot water)

For the chocolate mousse:

  • 1 cup chopped semisweet chocolate (I used around 1 Bakers bar)
  • 2 cups heavy cream (also referred to as whipping cream, but not whipped cream; see notes)
  • cupsifted confectioners sugar

Instructions

For the cake:

  • Preheat the oven to 325°F. Grease a 9-inch springform pan on the bottom and halfway up the sides. (A springform pan is required for this since the whole cake will not readily remove from a conventional pan after the mousse has been applied and cooled.)
  • Combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar) in a large mixing basin. Whisk everything together well.
  • If you don’t have buttermilk, combine ordinary milk and lemon juice (or vinegar) in a measuring cup and stir well. Allow it to settle for 5 minutes. (By doing this, you’re essentially creating a buttermilk alternative.) It’s typical for the mixture to get clumpy at this point.
  • In a mixing bowl, whisk together all of the liquid ingredients (except the hot coffee or water).
  • Pour the liquid components into the dry ingredients and blend with an electric mixer on medium speed just until incorporated. Scrape down the sides of the basin and mix for another 5-10 seconds, or until well blended.
  • Mix in the hot coffee (or hot water) until completely blended.
  • Take care not to over-mix. Stop mixing after everything is mixed. You don’t want to mix for more than a minute; that’s too lengthy. Scrape down the sides of the basin and mix for 5-10 seconds more.
  • Pour the batter into the oiled springform pan and bake for 35-40 minutes at 325 degrees. It’s a good idea to place a cookie sheet on the rack underneath your pan in case the springform pan doesn’t close properly and has a few leaks.
  • Place the cooked cake on a wire rack to cool fully before covering and chilling in the refrigerator until ready to add the chocolate mousse. Do not take the cake out of the pan just yet. However, you may loosen the cake by running a knife along the edge.

For the chocolate mousse:

  • Set aside the chopped chocolate in a small heat-safe dish.
  • 1 cup heavy cream, heated in a small saucepan until nearly boiling.
  • Pour the hot cream over the chocolate and let it for 5 minutes before stirring well until smooth. Be patient when stirring since it takes several minutes to thoroughly combine everything.
  • Refrigerate for approximately 25-30 minutes, stirring occasionally. It must be cooled (but not chilled) before proceeding.
  • In a medium mixing bowl, whip the remaining 1 cup heavy cream on medium high while gradually adding the sifted confectioners sugar. Beat on high for 1 minute, or until firm peaks form, depending on your mixer.
  • Transfer the chocolate mixture to a large mixing bowl and whisk until smooth and no longer heated.
  • Fold the beaten heavy cream into the chocolate mixture with care. If necessary, you may perform this in three phases. Make careful to fold it in gently without stirring.
  • Place the cooled chocolate cake in the springform pan on top of the chocolate mousse. Before you begin, make sure the chocolate cake has completely cooled.
  • Cover and place in the refrigerator for at least 6 hours or overnight. When you remove the sides of the springform pan, it should be extremely cold and solid.
  • To serve, run a heated knife around the interior of the springform pan before unsnapping and removing the pan ring.
  • Before serving, whisk any remaining heavy cream or use cool whip to pipe over the top of the cake, then garnish with sprinkles or chocolate shavings.

Notes

*Dutch processed cocoa is different from regular unsweetened cocoa powder. See the FAQs in this post to explain why a recipe calls for one and not the other.*Heavy cream is sometimes called whipping cream, but it is not the same thing as whipped cream (Cool Whip). Cool Whip will not work for the mousse recipe. See the FAQs in this post that will explain in more detail.This cake will keep for several days, covered and stored in the fridge.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 422kcal | Carbohydrates: 41g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 184mg | Potassium: 226mg | Fiber: 2g | Sugar: 28g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
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FAQs

What is chocolate mousse cake made of?

Rich and velvety Chocolate Mousse Cake is a stunning but oh-so-easy cake dish that is guaranteed to wow at the dessert table! Layers of rich chocolate cake, fluffy chocolate mousse, and chocolate ganache are sandwiched between layers of chocolate whipped cream.

What is the difference between mousse and cream cake?

The essential ingredients in cream cake are eggs and cream. In general, it is a pastry product prepared by putting cream on the top of a cake, which smells strongly of milk. When preparing mousse cake, the major ingredient is mousse powder, which is generally in the form of jelly and has a smooth and sweet flavor.

What are the 2 types of mousse?

Mousse is a French word that means “foam.” It’s a light and fluffy combination of cream, eggs, and sugar whisked till foamy. Mousse comes in two varieties: sweet and savory. Sweet Mousse is often served as a dessert and created with chocolate or fruit.

Where does chocolate mousse cake come from?

The French, who enjoy gastronomic marvels, were the first to discover mousse. It is a French term that means “froth” or “foam.” Chocolate mousse is called “mousse au chocolat” in French. In 1892, the United States first encountered chocolate mousse during a Food Exposition held at Madison Square Garden in New York City.

What are the four basic components of a mousse?

A flavor, a binder, an aerator, and some spices are the four essential components of any mousse.

Is mousse just whipped pudding?

Mousse is produced by mixing whipped cream or beaten egg whites into a chilled milk and sugar foundation. Mousse, unlike pudding, is not cooked, and the addition of air to the recipe results in a fluffier and lighter texture.

Why is chocolate mousse so good?

Chocolate mousse is a popular chocolate treat. It is quite popular among people of all ages. Its texture is simple to discern since it has a light, airy appearance, a strong chocolate taste, and it’s soft and melting on the mouth. This dessert is a fantastic pleasure and a light and easy way to end any meal.

Is chocolate pudding the same as chocolate mousse?

Pudding derives its thick consistency from cooking (which activates the cornstarch), while mousse does not. Texture: Because these two creamy sweets employ various thickening procedures, the texture differs. Pudding is more thick and semisolid, while mousse is lighter and airier.

Why is mousse cake called mousse?

Mousse was invented in the 18th century in France, where the name mousse translates as “foam,” defining the mousse’s light texture.

What makes a good mousse?

Chocolate mousse should be light, airy, and low in fat. All chocolate mousses should be refrigerated for at least 12 hours. Most should be eaten at room temperature, so remove them from the fridge 30 minutes before serving.

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