Description
This decadent Chocolate Mousse Cake combines a rich, fudgy cake with a light and creamy whipped cream mousse layer. Perfectly balanced with dark chocolate and a hint of vanilla, this dessert is ideal for chocolate lovers seeking a luscious treat that’s impressive yet easy to prepare.
Ingredients
Scale
For the Cake:
- 8 oz dark chocolate
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
For the Mousse Layer:
- 1 cup whipped cream
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and dust them with cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt chocolate and butter: In a double boiler or a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter together until smooth and fully blended. Set aside to cool slightly.
- Whisk eggs and sugar: Using a mixer, whisk the eggs and granulated sugar vigorously until the mixture becomes pale, fluffy, and thickens, which helps incorporate air for a light texture.
- Combine wet ingredients: Gently fold the melted chocolate and butter mixture into the egg and sugar mixture, ensuring an even blend without deflating the batter.
- Add dry ingredients: Sift the all-purpose flour and unsweetened cocoa powder together to avoid lumps, then carefully fold them into the wet batter until fully incorporated and smooth.
- Bake the cakes: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25 to 30 minutes. The cakes should be set but moist in the center. Once done, remove from oven and let cool completely on wire racks.
- Whip the cream: While the cakes are cooling, whip the fresh cream until soft peaks form, making the mousse layer light and airy.
- Assemble the cake: Place one cake layer on a serving plate, spread half of the whipped cream evenly on top, then place the second cake layer over it. Finish by spreading the remaining whipped cream on top of the cake. Chill briefly if desired before serving.
Notes
- Make sure the melted chocolate is not too hot when folding into the eggs to prevent cooking them prematurely.
- Whipping the eggs and sugar well is critical to achieving a light, airy cake.
- Use high-quality dark chocolate for the best flavor.
- You can substitute whipped cream with stabilized whipped cream if you want the mousse to hold longer.
- Chill the cake before serving for a firmer mousse texture.
