Chocolate Mousse Cake
This chocolate mousse cake layers a dense chocolate base with a light, airy mousse made from dark chocolate and whipped cream, with a small amount of espresso added to deepen the chocolate flavor. It requires no special equipment beyond a springform pan and a hand mixer. Allow at least 4 hours of chilling time after assembly.
Equipment
- Mixing Bowls
- Springform pan
- Electric Mixer
- Spatula
- Whisk
Ingredients
Cake Base Ingredients
- 1 cup all-purpose flour sifted
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup boiling water
- ⅓ cup vegetable oil
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Chocolate Mousse Ingredients
- ½ cup semi-sweet chocolate chips high-quality
- 3 tablespoons espresso freshly brewed, cooled
- 1 ½ cups heavy cream chilled
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Create the cake base: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk oil, egg, and vanilla until combined. Gradually stir into the dry ingredients, followed by the boiling water. Mix until smooth. Pour into the prepared springform pan.
- Bake the cake base: Place in the oven and bake for 20 minutes or until a skewer comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the mousse: Melt the chocolate chips over a double boiler or in a microwave until smooth. Add espresso and stir until well combined. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the melted chocolate mixture into the whipped cream until fully incorporated.
- Assemble the cake: Place the cake base back in the cleaned springform pan. Spread the mousse evenly over the cake. Refrigerate for at least 4 hours or until set.
Notes
Lori’s Tips
- For an extra depth of flavor, consider adding a pinch of sea salt to the mousse.
- If you don't have espresso, instant coffee dissolved in boiling water can substitute.
- For a different texture, try folding in some crushed praline into the mousse before spreading it over the cake.
Nutrition
Calories: 477kcalCarbohydrates: 48gProtein: 5gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 74mgSodium: 192mgPotassium: 216mgFiber: 3gSugar: 32gVitamin A: 695IUVitamin C: 0.3mgCalcium: 65mgIron: 2mg
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