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Chocolate Mouse Cake

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.
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Prep Time 1 hour 40 minutes
Cook Time 50 minutes
Total Time 2 hours 30 minutes
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.