Description
Indulge in this magnificent Chocolate Mousse Cake featuring layers of rich dark cocoa cake, light mousse, glossy ganache, and fluffy whipped cream.
Ingredients
Scale
- 0.75 cup (143g) Granulated White Sugar
- 0.25 cup (59ml) Vegetable Oil
- 2 Large Eggs (room temperature)
- 2 teaspoons (10ml) Vanilla Extract
- 0.25 cup (48g) Sour Cream (room temperature)
- 1 cup (140g) All-Purpose Flour (sifted)
- 0.25 cup (20g) Cocoa Powder (sifted)
- 1.25 teaspoons Baking Powder
- 0.25 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.66 cup (157ml) Hot Brewed Coffee
- 1 tablespoon (15ml) Cold Water
- 1 teaspoon Powdered Gelatin
- 1 cup + 2 tablespoons (266ml) Heavy Whipping Cream (divided)
- 4 oz (113g) Dark Chocolate (roughly chopped)
- 0.5 cup (65g) Powdered Sugar
- 8 oz (226g) Cream Cheese (room temperature)
- 0.25 cup (48g) Granulated White Sugar
- 2 teaspoons Cocoa Powder
- 1 teaspoon Vanilla
- 2 oz (56g) Dark Chocolate (chopped)
- 6 tablespoons (90ml) Heavy Whipping Cream
- 1 cup (236ml) Heavy Whipping Cream (cold)
- 0.5 cup (65g) Powdered Sugar
- 2 tablespoons Cocoa Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper, grease, and flour the sides. Beat the sugar, vegetable oil, eggs, and vanilla until lightened in color, then mix in the sour cream. Sift the dry ingredients together in a separate bowl. Alternately add half the dry ingredients and half the hot brewed coffee to the wet mixture, repeating until combined into a thin, smooth batter. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Sprinkle the 1 teaspoon of powdered gelatin over 1 tablespoon of cold water in a small dish and let it sit for 3 minutes to bloom. Melt 4 oz of chopped dark chocolate with 2 tablespoons of heavy cream in a microwave-safe bowl for 30-second bursts until smooth. Microwave the bloomed gelatin for 5 to 8 seconds until liquid, then whisk it into the warm melted chocolate. Set aside to cool slightly.
- In a chilled bowl, whip 1 cup of cold heavy cream and 0.5 cup of powdered sugar to stiff peaks; set aside. In another bowl, beat the cream cheese until smooth, then mix in the granulated sugar, cocoa powder, and vanilla. Combine with the gelatin-chocolate mixture and fold in the whipped cream until smooth.
- Transfer your cooled cake sponge into an 8-inch springform pan. Pour the chocolate mousse filling over the cake base, smooth the top, and refrigerate for 2 to 4 hours until set.
- Combine 2 oz of chopped dark chocolate and 6 tablespoons of heavy cream in a bowl and melt until smooth. Pour over the chilled mousse. For the piping, whip 1 cup of cold heavy cream, powder sugar, cocoa powder, and vanilla until stiff peaks form, then pipe around the top border.
Notes
Use high-quality baking chocolate for best results. Ensure heavy cream is cold for whipping.
- Prep Time: 260 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 634
- Sugar: 41g
- Sodium: 319mg
- Fat: 44g
- Saturated Fat: 27g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2.8g
- Protein: 7.8g
- Cholesterol: 130mg
Keywords: chocolate cake, dessert, mousse, baking, cake recipe