Description
This Chocolate Mousse Cake features a rich and moist cocoa-infused cake base topped with a light, airy chocolate mousse and finished with a silky ganache. Perfectly layered and chilled for hours, this dessert offers a luxurious texture and deep chocolate flavor, making it an ideal choice for special occasions or chocolate lovers.
Ingredients
Scale
Cake Base
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Mousse
- 1 cup semisweet chocolate, chopped
- 1 tablespoon unflavored gelatin
- 2 tablespoons water (to bloom gelatin)
- 1 cup heavy cream (for mousse)
- 1 teaspoon vanilla extract (from cake base can be combined)
Ganache
- 1/2 cup semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a springform pan to ensure easy removal of the cake after baking.
- Mix Dry and Wet Ingredients: In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until combined. Add the melted butter and eggs, whisking the mixture until smooth and free of lumps.
- Bake the Cake Layer: Pour the batter into the prepared springform pan and bake for 20-25 minutes. Once done, remove from the oven and allow the cake to cool completely in the pan.
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it bloom for 5 minutes. Then gently heat the gelatin mixture until fully dissolved, being careful not to boil it.
- Melt Chocolate for Mousse: Melt 1 cup of chopped semisweet chocolate in a heatproof bowl over a double boiler or microwave in short bursts. Allow the chocolate to cool slightly before proceeding.
- Combine Gelatin and Chocolate: Stir the dissolved gelatin and vanilla extract into the slightly cooled melted chocolate, mixing until fully incorporated.
- Whip Cream and Fold: Whip 1 cup heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture, being careful not to deflate the airy texture.
- Assemble Mousse Layer: Spread the chocolate mousse evenly over the cooled cake layer within the springform pan. Place it in the refrigerator to chill for at least 4 hours, allowing the mousse to set.
- Prepare Ganache: Heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the remaining 1/2 cup chopped semisweet chocolate. Let it sit for a minute, then stir until the mixture is smooth and glossy.
- Finish Cake with Ganache: Allow the ganache to cool slightly before pouring it evenly over the chilled mousse layer. Place the cake back in the refrigerator and chill for an additional 1-2 hours to set the ganache.
- Serve: Run a knife around the edge of the pan to loosen the cake, carefully release the springform, slice, and serve chilled.
Notes
- For best results, ensure the cake layer is completely cool before spreading the mousse.
- Gelatin must be fully dissolved and incorporated so that the mousse sets properly.
- Use high-quality semisweet chocolate for a richer flavor.
- Chilling times are essential to achieve the right texture and stability for mousse and ganache layers.
- The springform pan type eases removal of the delicate cake.
- This cake can be prepared a day ahead to save time on the day of serving.
