Chocolate Mouse Cake

Introduction

Chocolate Mousse Cake is a decadent dessert loved by chocolate enthusiasts all over the world. Combining the rich flavors of a chocolate cake with the light, airy texture of a chocolate mousse, this dessert is a showstopper at any gathering. It strikes a perfect balance between dense, moist cake layers and a silky, melt-in-your-mouth mousse, offering a symphony of textures and flavors in every bite. Whether served as a grand finale at dinner parties or enjoyed as a weekend treat, Chocolate Mousse Cake is a timeless classic that never fails to impress.

The History of Chocolate Mousse Cake

Chocolate mousse, a dessert that originated in France, dates back to the 18th century when it was referred to as “chocolate mayonnaise” due to its creamy texture. The word “mousse” itself means foam in French, describing the light, fluffy consistency that mousse is known for. The idea of combining mousse with cake came much later, gaining popularity in the mid-20th century as bakers began experimenting with layered desserts. Chocolate Mousse Cake became a staple in high-end patisseries and home kitchens alike, showcasing both sophistication and indulgence. Over time, countless variations have emerged, incorporating different types of chocolate, flavored mousses, and diverse textures to keep this dessert exciting and innovative.

Ingredients Breakdown

For the Cake Layer:

• 1 cup (120g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) hot water

For the Chocolate Mousse:

• 6 oz (170g) semi-sweet or dark chocolate, finely chopped
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) warm water
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups (360ml) heavy whipping cream, chilled
• 3 tablespoons (30g) powdered sugar

For the Ganache Topping (Optional):

• 4 oz (115g) semi-sweet chocolate, chopped
• 1/2 cup (120ml) heavy cream

Step-by-Step Recipe

1. Prepare the Cake Layer: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the hot water until the batter is smooth. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
2. Make the Chocolate Mousse: Melt the chopped chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Remove from heat and stir in warm water, salt, and vanilla. Let it cool slightly. Whip the heavy cream with powdered sugar until soft peaks form. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
3. Assemble the Cake: Once the cake has cooled, place it on a serving plate or cake board. Spread the mousse evenly over the top of the cake, smoothing the surface with a spatula. Chill in the refrigerator for at least 4 hours or until the mousse is set.
4. Prepare the Ganache (Optional): Heat the heavy cream until just simmering and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the chilled mousse layer, allowing it to drip down the sides. Chill again until set.

Tips for the Perfect Chocolate Mousse Cake

1. Use High-Quality Chocolate: Since chocolate is the star ingredient, opt for premium chocolate with a high cocoa content for a rich, deep flavor.
2. Temperature Matters: Ensure all ingredients are at room temperature when preparing the cake batter to avoid curdling.
3. Chill Thoroughly: Allow ample time for the mousse to set in the refrigerator before slicing the cake for clean, neat cuts.
4. Smooth Ganache: For a glossy ganache finish, avoid overheating the chocolate and stir gently to prevent air bubbles.
5. Sharp Knife: Use a sharp knife warmed in hot water to cut through the cake cleanly.

Variations and Customizations

1. Flavored Mousses: Add a splash of liqueur like Baileys, Kahlúa, or Grand Marnier to the mousse for an adult twist.
2. Fruit Layers: Include fresh raspberries or sliced strawberries between the cake and mousse layers for a fruity contrast.
3. White Chocolate Version: Swap dark chocolate for white chocolate to create a lighter, sweeter version of the cake.
4. Nutty Additions: Sprinkle chopped hazelnuts or almonds between layers or on top for added crunch.
5. Coffee Infusion: Add a teaspoon of espresso powder to the mousse for a mocha-flavored variation.

Health Considerations and Nutritional Value

While Chocolate Mousse Cake is undoubtedly a treat, moderation is key to enjoying it as part of a balanced diet. Here are a few considerations:

1. Caloric Content: A standard slice contains around 400-600 calories depending on portion size and additional toppings like ganache.
2. Sugar Levels: Opt for dark chocolate with less sugar and reduce the sugar in the cake batter slightly if desired.
3. Dairy Alternatives: Use coconut cream in place of heavy cream for a dairy-free mousse.
4. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
5. Serving Size: Keep portions modest to savor the flavors without overindulgence.

FAQ

1. Can I make Chocolate Mousse Cake ahead of time? Yes, you can prepare the cake and mousse layers a day in advance. Assemble and chill overnight for best results. 2. How long does Chocolate Mousse Cake last? It can be stored in the refrigerator for up to 3 days. Cover it tightly to prevent drying out. 3. Can I freeze Chocolate Mousse Cake? Yes, you can freeze it without the ganache layer for up to 2 months. Thaw in the refrigerator before serving. 4. What can I use instead of buttermilk? A mixture of milk and lemon juice or vinegar (1/2 cup milk + 1/2 tablespoon acid) works as a buttermilk substitute. 5. How do I avoid a runny mousse? Ensure the chocolate mixture is cool but not solid when folding in whipped cream, and do not overwhip the cream.

Chocolate Mouse Cake

Chocolate Mousse Cake is a luxurious dessert that combines rich cake with light mousse for a heavenly experience. Perfect for any occasion, this cake delights the senses with every bite.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 50 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 12

Ingredients

  

For the Chocolate Cake:

• 1 1/4 cups 155g all-purpose flour
• 1/2 cup 50g Dutch-processed cocoa powder
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1 1/4 cups 250g light brown sugar (loosely packed; white caster sugar can also be used)
• 1/2 cup 112g extra virgin olive oil
• 3/4 cup 180g water or coffee (use a shot of espresso and fill the rest with water)
• 2 large eggs
• 2 teaspoons vanilla extract

For the Syrup:

• 1/3 cup 65g white sugar
• 1/2 cup 120g water
• 1 tablespoon 15g brandy or cognac

For the Chocolate Mousse:

• 3/4 cup 180g milk
• 2 tablespoons Dutch-processed cocoa powder
• 14.1 oz 400g dark chocolate (55% to 70% cocoa), chopped
• 2 tablespoons 42g honey or maple syrup
• 1 1/2 cups 360g heavy whipping cream (35% fat), very cold

Instructions

 

Make the Cakes:

• Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) cake pans and line them with parchment paper. If you don’t have two pans, you can use aluminum foil disposable pans or bake the cakes one at a time. In a medium bowl, combine the flour, cocoa powder, baking powder, salt, and sugar, mixing well. Add the oil, water or coffee, eggs, and vanilla extract, then whisk until the mixture is smooth; it will be slightly runny. Divide the batter evenly between the prepared pans, either by eyeballing or using a scale to measure about 15 oz (425g) of batter per pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack without unmolding.

Make the Syrup:

• In a small pot, combine the sugar and water and bring to a boil until the sugar dissolves. Stir in the brandy, then chill the syrup in the refrigerator.

Make the Chocolate Mousse:

• In a small pot, mix the milk and cocoa powder, stirring until fully dissolved. Heat over medium heat until nearly boiling, then remove from heat and add the chopped chocolate and honey. Stir until the chocolate is completely melted, then allow the mixture to cool until lukewarm. Using a hand mixer or a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Mix a small amount of the whipped cream into the chocolate mixture to lighten it, then gently fold the chocolate mixture into the remaining whipped cream with a spatula until fully combined, with no white streaks visible. Refrigerate the mousse until ready to use.

Assemble the Cake:

• Place one cake layer on a serving plate with the bottom side facing up to better absorb the syrup. Drizzle 1/4 cup (60ml) of syrup over the surface. Spread 1/3 of the chocolate mousse over the cake, stopping short of the edges, as the weight of the top layer will spread the mousse further. Place the second cake layer on top, also with the bottom side facing up, and drizzle with another 1/4 cup (60ml) of syrup. Use an offset spatula to spread the remaining mousse evenly over the top and sides of the cake. Smooth the surface or create decorative swirls and peaks for a rustic look. Optionally, garnish with chocolate curls, cocoa powder, powdered sugar, or fresh fruit like raspberries. For contrast, add white chocolate shavings if desired.

Notes

Tips for the Perfect Chocolate Mousse Cake

Consider preparing the chocolate cake a day in advance, as the flavors blend beautifully, and the syrup distributes more evenly after resting overnight. This Chocolate Mousse Cake should be refrigerated if not served immediately. Remove it from the fridge 30 to 60 minutes before serving to achieve the best texture and flavor.

To eliminate the alcohol in the syrup, add the brandy at the beginning and boil the syrup for about 2 minutes. Alternatively, you can simply omit the brandy altogether if preferred.

When selecting chocolate, opt for couverture, bittersweet, or semi-sweet varieties. Ensure it is real chocolate containing at least 55% cocoa solids, avoiding chocolate melts for the best flavor and texture.

Advanced Techniques for Experienced Bakers

For those familiar with working with ganache-based mousses, consider increasing the milk to 1 cup (240g) and the heavy cream to 1 2/3 cups (400g) when preparing the chocolate mousse. Additionally, whipping the cream to soft peaks, resembling the consistency of yogurt, instead of stiff peaks, offers some notable benefits:

Pros: The resulting mousse will be softer, creamier, and fluffier, enhancing the cake’s luxurious mouthfeel.

Cons: Frosting the cake becomes more challenging since the mousse needs to be well-chilled to maintain its structure, and it will be less stable at room temperature, particularly on warmer days.