Chocolate mousse cake is a dessert that everyone loves. It’s rich, creamy, and full of chocolate flavor. This simple chocolate mousse cake recipe combines the smoothness of mousse with the lightness of the cake. Whether for a special occasion or just a treat, mousse cake is always a hit.
Mousse Cake is simple yet delivers a luxurious taste that will leave everyone asking for more. Let’s dive into how you can create a chocolate mousse cake recipe easy delicious cake at home. The simple chocolate mousse cake recipe is one of my favorite cake recipes.
Prep Time
- Preparation Time: 30 minutes
- Cooking Time: 12 minutes
- Type: Desserts
- Style: American
Ingredients
To make a delicious Chocolate Mousse Cake, you’ll need a few key ingredients. Each component adds to the overall richness and flavor of the cake. We’ll start with a Chocolate Genoise Sponge Cake as the base.
Chocolate Genoise Sponge Cake
Eggs: Provide moisture and structure to the cake.
Sugar: Adds sweetness and tenderness to the cake.
All-Purpose Flour: Provides structure and texture to the cake.
Cocoa Powder: Gives the cake its rich chocolate flavor and color.
Salt: Enhances the overall flavor of the cake.
Baking Powder: This helps the cake rise and gives it a light texture.
Chocolate Ganache
Cadbury Dairy Milk Chocolate: Provides the rich, chocolatey flavor for the ganache.
Heavy Cream: Used to make the chocolate ganache, adding richness and creaminess.
Chocolate Mousse
Chilled Heavy Cream: Ensures the chocolate ganache and whipped cream are smooth and stable.
Whipped Cream (Optional)
Cream: Adds a light and airy texture to the whipped cream.
Granulated Sugar: Adds sweetness to the whipped cream.
Cocoa Powder: Adds a rich, chocolatey flavor to the whipped cream.
Directions For Making Chocolate Mousse Cake
To make a delicious chocolate mousse cake, follow these simple steps.
Make The Chocolate Genoise Sponge
- Make sure to preheat your oven to 350F and prepare a 9×9″ pan with parchment paper. You can also opt to bake it as a 9″ round cake!
- The key to achieving a perfect genoise is to incorporate a significant amount of air into the eggs and sugar. Whisk them for 3-5 minutes until they turn pale yellow and fluffy, and reach the ribbon stage (meaning, if you lift the beater, the mixture should fall off like a ribbon).
- Next, sift in the dry ingredients and gently fold them until well combined. Be careful to handle the mixture gently to preserve the air whipped into the eggs earlier.
- Pour the batter into the prepared pan, and bake for approximately 13-15 minutes until the cake is fully baked. Allow it to cool completely on a wire rack. Let it cool down entirely on a wire rack.
Prepare A Ganache
- First, prepare a basic ganache by heating the cream until it boils, then pouring it over the chopped chocolate in a bowl. Cover the bowl with a plate and let it sit for 5 minutes to allow the chocolate to melt. After that, stir until you achieve a glossy, velvety ganache.
- Tip: In case you notice any chunks of solid chocolate in the ganache, microwave it for 10-15 seconds and stir once more. Allow the ganache to cool down completely by placing it in the refrigerator for about 20 minutes (or in the freezer if you want to speed up the process). Remember, you want it to have a smooth consistency, not be completely solid!
Make The Chocolate Mousse
- Making this simple chocolate mousse involves mixing ganache with whipped cream! Begin by chilling heavy cream and whisking it with the balloon whisk attachment of your stand mixer until it forms stiff peaks (be careful not to overwhip).
- Then, carefully fold the cream into the cooled ganache. Adding it gradually in 2-3 batches will help maintain the air in the cream and create a fluffy mousse.
- Tip: For an extra touch, you can save some ganache to add as an additional layer to your cake!
Assemble The Cake
- This will help keep the cake moist and add an extra layer of flavor. Once the cake is assembled, cover it with plastic wrap and let it chill in the fridge for at least 4 hours, or overnight if possible, to allow the flavors to meld together and the mousse to set completely. When ready to serve, carefully lift the cake out of the pan using the parchment paper and place it on a serving platter. Slice into squares and enjoy the rich, decadent chocolatey goodness of this delicious dessert!
Chill And Serve
- Make sure to allow the cake to be fully set in the refrigerator! It typically takes about 1-2 hours in the fridge, but if you’re in a hurry, you can also use the freezer to speed up the process.
- Gently remove the cake from the pan by using the parchment paper. Cut it into bite-sized cubes and serve!
- Here’s a tip: I find that the texture of this cake is especially delightful when it’s slightly chilled, somewhere between fridge and freezer temperature. So, before enjoying a slice, I like to pop it in the freezer for 10-15 minutes.
What Kind of Cream Should I Use To Make Mousse?
Make sure to opt for heavy cream or heavy whipping cream with a minimum of 35% fat content. This type of cream will easily whip up once it’s been chilled.
Can I Use Dark Chocolate To Make This Chocolate Mousse Cake?
Absolutely! Feel free to choose any type of chocolate that tickles your taste buds. However, keep in mind that if you opt for dark chocolate, the cake will have a rich and intense flavor since there is no additional sugar in the mousse.
Why Is My Cake Dry?
A genoise sponge cake is oil and butter-free, making it naturally light and slightly dry. If you accidentally overbake it, it might feel a bit dry. No need to fret, just brush on a bit of simple syrup (equal parts sugar and water) before adding the mousse on top!
How Should I Store This Chocolate Mousse Cake?
Make sure to store the chocolate mousse cake in a sealed container in the refrigerator for a minimum of one week, or in the freezer for a few weeks! If frozen, allow it to thaw in the fridge for 30-60 minutes before enjoying.
Can I Turn This Cake Into Individual Servings?
You can choose to bake this cake in a square 9×9″ pan and cut it into individual squares, or you can use a round 9″ pan and cut it into slices. You can even assemble it in individual dessert cups or ramekins. With just a layer of mousse, the possibilities are endless for how you can assemble and decorate it.
Why Is My Chocolate Mousse Cake Melting?
This chocolate mousse cake doesn’t contain any gelatin and instead relies on the natural solidification of chocolate in the refrigerator to set. So, it’s crucial to keep it properly chilled. Avoid leaving it out at room temperature or in a warm location, as it will begin to melt.
Why I Love This Easy Mousse Cake?
Prepare in advance Creating the chocolate mousse is a breeze, and all the components can be prepped ahead of time!
Sophisticated Perfect for wowing guests, especially those with a penchant for chocolate!
Delectable Indulge in the moist and heavenly chocolate cake. The smooth and creamy chocolate mousse filling complements the cake flawlessly. It’s bound to be your ultimate go-to dessert!
Nutritional Facts Of The Mousse Cake
66g Sugar, 583kcal Calories, 26g Fat (12g Saturated, 3g Polyunsaturated, 10g Monounsaturated, 1g Trans), 85g Carbohydrates, 6g Protein, 56mg Cholesterol, 357mg Sodium, 345mg Potassium, 4g Fiber, 370IU Vitamin A, 1mg Vitamin C, 106mg Calcium, 3mg Iron.
Try Out My Other Recipes!
Chocolate Mousse Cake – Get Perfect One With A Simple Guide
Ingredients
Chocolate Genoise Sponge Cake:
- 2 Eggs
- 55 g Sugar
- 40 g Flour
- 10 g Cocoa Powder
- ⅛ tsp Salt
- ¼ tsp Baking Powder
Chocolate ganache:
- 300 g Milk Chocolate
- 360 g Heavy Cream
Whipped cream (optional):
- ¾ cup Cream
- 1 tbsp Granulated Sugar
- 2-3 tablespoon Cocoa Powder
Instructions
Make The Chocolate Genoise Sponge
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9″ pan with parchment paper (or use a 9″ round pan).
- Whisk eggs and sugar for 3-5 minutes until pale yellow and fluffy, reaching the ribbon stage (mixture falls like a ribbon when lifted).
- Sift in the dry ingredients and gently fold until combined, preserving the air.
- Pour the batter into the pan and bake for 13-15 minutes until fully baked.
- Let the cake cool completely on a wire rack.
Prepare A Ganache
- Heat the cream until it boils and pour it over the chopped chocolate in a bowl.
- Cover and let it sit for 5 minutes to melt the chocolate, then stir until smooth and glossy.
- If there are any solid chunks, microwave for 10-15 seconds and stir again.
- Cool the ganache in the refrigerator for about 20 minutes (or use the freezer to speed up), ensuring it remains smooth, not solid.
Make The Chocolate Mousse
- Chill heavy cream and whisk until stiff peaks form (do not overwhip).
- Gently fold the whipped cream into the cooled ganache in 2-3 batches to keep it fluffy.
- Save some ganache to add as an extra layer to the cake, if desired.
Assemble The Cake
- Cover the cake with plastic wrap and chill in the fridge for at least 4 hours or overnight.
- When ready to serve, lift the cake from the pan using the parchment paper and place it on a serving platter.
- Slice into squares and enjoy.
Chill And Serve
- Let the cake set in the fridge for 1-2 hours, or use the freezer to speed up the process.
- Remove the cake from the pan using the parchment paper, cut into bite-sized cubes, and serve.
- For the best texture, chill the cake in the freezer for 10-15 minutes before serving.
Video
Notes
- For optimal enjoyment, ensure the cake is kept very cold by refrigerating it. You can even pop it in the freezer for 15 minutes before indulging!
- If your cake seems a bit dry, consider brushing on some simple syrup before adding the mousse.
- To add a touch of elegance, try removing around ¾ cup of the ganache and incorporating it as an additional layer before the mousse in the cake.
- If you prefer a different shape, you can make this cake in a 9″ round pan using the same method instead of a square pan.
- Another fun option is to bake the cake in muffin cups and then assemble it in individual dessert cups for a unique presentation. Enjoy!
